Creamy Tomato Soup
User Reviews
5
Creamy Tomato Soup
Description
Creamy Tomato Soup starts with sautéed onions, carrots, and garlic cooked in butter and olive oil to build a flavorful base. Fresh high-quality or canned tomatoes and tomato paste are added and simmered with chicken or vegetable broth and fresh herbs like basil, thyme, or rosemary to develop depth. After simmering, the soup is blended until smooth.
Heavy cream is stirred in to add richness and a creamy mouthfeel, balancing the acidity of the tomatoes and enhancing the soup’s smooth texture. Seasoning with kosher salt, brown sugar, and freshly ground black pepper rounds out the flavor, while optional garnishes of fresh herbs and coarsely ground black pepper add brightness and contrast.
This soup can be enjoyed as a starter or a light main dish. Adding cooked rice, as suggested in the notes, transforms it into a more substantial meal. It pairs well with crusty bread or grilled cheese.
Ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup chopped yellow onion
- 2 carrot use the best you can find, e.g. farmer's market or homegrown, medium to large
- 3 cloves garlic , minced
- 3 pounds tomato chopped (**use the very best you can find, e.g. farmer's market or homegrown. If you can't get excellent fresh tomatoes use the best canned tomatoes available, e.g., DOP certified Italian-imported San Marzano tomatoes. Use about 42 ounces of whole canned tomatoes
- 3 tablespoons tomato paste
- 3 cups chicken broth for store-bought we use and highly recommend Aneto 100% All-Natural Chicken Broth, highest quality
- vegetable broth for store-bought we use and highly recommend Aneto 100% All-Natural Vegetable Broth, vegetarian/vegan, highest quality
- 1 cup heavy cream (vegetarian/vegan: use a creamy non-dairy substitute of choice)
- 2 tablespoons basil experiment with whichever herb you prefer, or 2 teaspoons fresh thyme or 2 teaspoons fresh rosemary; all chopped fresh
- 1/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons kosher salt
- 2 teaspoons brown sugar (I prefer dark brown for this)
- herbs chopped fresh herbs; coarsely ground black pepper for garnish (optional
- black pepper chopped fresh herbs; coarsely ground black pepper for garnish (optional
Instructions
- Heat the butter and olive oil in a medium stock pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook for another 4-5 minutes. Add the tomatoes and tomato paste and cook for another 4-5 minutes. Add the broth, herbs and spices and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
- Carefully transfer soup to a blender and blend until smooth (you'll need to do it in 2 batches depending on the size of your blender). Return the soup to the pot and add the heavy cream. Heat through and add salt and pepper to taste. If desired serve with a sprinkling of chopped fresh herbs and if desired some coarsely ground black pepper.Serves 4-6
Notes
- Stir in cooked rice to make the soup more filling and appropriate for a main course serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 697mg | 29% |
| Potassium | 860mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 6108IU | 122% |
| Vitamin C | 37mg | 41% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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