Description
This creamy tomato soup is a comforting and velvety dish, packed with rich tomatoes, heavy cream, and just the right amount of seasoning. Perfect for chilly nights, lunch, or a cozy dinner starter, it’s a simple yet satisfying recipe that will warm you up from the inside out.
Ingredients
- 6 large ripe tomatoes (about 1.5 lbs or 680g), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 3 cups vegetable broth
- 1 teaspoon sugar
- Salt & pepper to taste
- 1 tablespoon olive oil
Instructions
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Sauté the Veggies: Heat olive oil and butter in a large pot over medium heat. Add chopped onions and garlic, sautéing until soft and translucent.
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Add the Tomatoes: Toss in the chopped fresh tomatoes. Cook for 10-15 minutes until softened. Mash lightly as they cook.
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Blend It Smooth: Use an immersion blender to puree the mixture, or transfer to a blender in batches. Blend until silky smooth, or leave some texture if desired.
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Stir in the Cream and Broth: Add heavy cream and vegetable broth to the pot. Stir and let simmer for 10 minutes. Adjust seasoning with salt, pepper, and a touch of sugar.
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Serve & Enjoy: Ladle into bowls and serve with fresh basil or a dollop of sour cream for extra indulgence.
Notes
- The quality of tomatoes impacts the flavor. For a richer taste, use in-season ripe tomatoes or canned San Marzano.
- For smoother texture, blend longer or strain through a fine sieve.
- Taste and adjust seasoning based on the sweetness and acidity of your tomatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg