Tomato Soup Recipe
User Reviews
4.9
Tomato Soup Recipe
Description
The Tomato Soup Recipe starts with cooking chopped onions and garlic in olive oil and butter until soft and lightly browned, deepening flavor. Canned whole tomatoes and chicken stock combine with sugar and black pepper, simmered to meld flavors and develop a balanced, lightly sweet, and savory base. The soup is then partially pureed with an immersion blender to break up tomatoes to preferred consistency, avoiding bitterness that can come from high-speed blending of olive oil.
Adding heavy cream enriches the soup with a velvety texture, softening acidity and rounding the flavor. Fresh basil is stirred in to add a fresh, herbal note. This soup can be served hot as a comforting starter or light main course.
Adjustments include using half and half for a lighter version, leaving out butter and substituting oils and vegetable broth for a vegan adaptation, or adding extra basil during blending for intensified herbal flavor. Use stainless steel or enamel pots to avoid metallic taste from acidic tomato interaction. Alternative blending with a potato masher creates a chunkier texture.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter unsalted
- 1 yellow onion chopped
- 6 garlic minced, cloves
- 2 (28-ounce/794g) cans whole peeled tomatoes
- 3 cups water 720ml, or chicken stock
- 1 tablespoon granulated sugar
- ½ teaspoon black pepper ground
- salt to taste
- ¾ cup heavy cream (180ml)
- basil chopped, fresh
Instructions
- In a large Dutch oven, combine olive oil and butter. Heat over medium heat until the butter is melted. Add the onion. Cook, stirring frequently, until softened, about 8 minutes. Stir in the garlic and cook for another 5 minutes or until very fragrant and just starting to brown.
- Add the tomatoes. Swirl the cans with some of the chicken stock to get the rest of the tomato juices and pour into the pot with the remaining stock. Stir in the sugar and black pepper. Bring to a boil, about 10 minutes. Reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally. Remove from the heat.
- Using an immersion blender, pulse the soup to break up the tomatoes a bit or until your desired consistency. (I do not recommend transferring the soup to a high-speed blender as blending olive oil can turn it very bitter. Mash with a potato masher to break up the tomatoes.) Taste and add salt, if needed. Stir in the cream. Serve immediately topped with fresh basil.
Notes
- Avoid using high-speed blenders to puree soup with olive oil; it can cause bitter flavor. Use immersion blender or potato masher instead.
- Cook the soup in non-reactive cookware like stainless steel or enamel to prevent metallic taste from tomatoes.
- Add about 10 fresh basil leaves after heat is off and pulse with immersion blender to increase basil flavor if desired.
- Use half and half instead of heavy cream for a lighter soup or reduce cream amount to ½ cup.
- For vegan version, omit butter, use extra virgin olive oil, substitute chicken broth with vegetable broth, and replace heavy cream with full-fat coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 394mg | 16% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 27mg | 30% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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