Tomato Soup Recipe
User Reviews
5
Tomato Soup Recipe
Description
The Tomato Soup Recipe starts with roasting sliced Roma tomatoes to enhance their flavor and sweetness. In parallel, onions, garlic, and fresh thyme are sautéed to build a savory base. Crushed canned tomatoes, dried and fresh basil, and sugar are added and simmered to blend the flavors. Roasted tomatoes and chicken broth enrich the mixture before blending it smooth. Heavy cream is stirred in last to provide a velvety finish. The soup is served garnished with fresh basil leaves for an herby touch.
Roasting at 375°F for about 45 minutes softens the tomatoes and caramelizes their edges, adding complexity. The sautéed aromatics contribute a mild sweetness with herbaceous notes. This soup achieves a balance of tangy tomato acidity, herbal freshness, and creamy richness from the cream. The texture is smooth but hearty.
It is ideal as a starter or light meal. Serving with crusty bread complements the soup well. Its size yields about 1 3/4 quarts, suitable for multiple servings. The recipe allows variations such as omitting basil for a more classic flavor or substituting cream with milk or yogurt for a lighter version.
Notes include advice for making the soup ahead and storing it in the refrigerator up to five days. It also freezes well without cream; cream is then added when reheating. Blending can be done with an immersion blender if preferred.
Ingredients
- 1 ½ pounds Roma tomato sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter unsalted
- 1 medium yellow onion diced
- 4 garlic cloves, minced
- 1 tablespoon thyme fresh, minced
- 1 (28 ounce) crushed tomatoes canned
- 2 cups basil leaves, roughly chopped
- 2 tablespoons basil dried
- 1 tablespoon sugar
- 2 cups chicken broth low sodium
- salt to taste
- black pepper to taste
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F.
- Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast tomatoes for about 45 minutes.
- While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
- Add onion and sauté for 5 minutes.
- Stir in the garlic and thyme and sauté for another 5 minutes.
- Add crushed tomatoes, basils and sugar. Season with salt and pepper.
- Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
- Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
- Continue to simmer soup, for about 15 minutes, stirring occasionally.
- Carefully pour soup into a blender and blend until smooth.
- Pour soup back into the pot and stir in the cream until fully incorporated.
- Simmer the soup for 2 to 3 minutes before ladling into bowls.
- Top each soup with fresh basil leaves. Serve.
Notes
- Tomato soup can be prepared up to 5 days in advance; refrigerate in an airtight container and gently reheat before serving.
- For freezing, omit the cream, cool, and store soup in an airtight container for up to 3 months. Thaw overnight and reheat, then stir in cream.
- Use an immersion blender as a convenient alternative to a standard blender for pureeing.
- Fresh and dried basil can be omitted for a more classic tomato flavor.
- Substitute cream with whole milk or plain yogurt for a lighter soup if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 60mg | 3% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2907IU | 58% |
| Vitamin C | 32mg | 36% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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