Fresh Cream of Tomato Soup
Fresh tomatoes are EVERYWHERE these days. Got an abundance? Make this Fresh Cream of Tomato Soup with them, and freeze for later or enjoy now!
Servings 6 servings
Calories 323kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped (about 1 lb. or 3 cups chopped)
- 4 medium carrots chopped (about ½ lb. or 1 ½ cups chopped)
- 8 cloves garlic minced
- 4 ½ lb. tomatoes coarsely chopped
- 1 ½ tablespoons granulated sugar
- 1 tablespoon tomato paste
- ½ cup fresh basil loosely packed
- 3 cups vegetable stock
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup heavy whipping cream
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil and butter in a large Dutch oven over medium-low heat,
- Once the butter has melted, add the chopped onions and carrots. Cook until tender and the onions are translucent, about 10 minutes.
- Add the garlic, and cook until fragrant, about a minute.
- Add the tomatoes (and any juices that have escaped), as well as the sugar, tomato paste, fresh basil, vegetable stock, salt and pepper. Stir to combine, and bring the ingredients to a boil over medium heat.
- Once the mixture boils, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes need to become very tender.
- Remove the soup from the heat.
- In a food processor/blender/immersion blender, process the soup until smooth, then pour the soup into a fine mesh strainer to remove tomato seeds and other pieces of vegetable that will keep the soup from being smooth.
- Once the soup has been strained and is smooth, add the cream.
- Enjoy immediately, chill or freeze. Serve the soup with fresh basil leaves as a garnish!
Notes
Adapted from Ina Garten.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 27g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1324mg | Potassium: 1060mg | Fiber: 6g | Sugar: 17g | Vitamin A: 10728IU | Vitamin C: 53mg | Calcium: 94mg | Iron: 1mg
