Easy Creamy Tomato Soup
Easy Creamy Tomato Soup is a perfect starter to an elegant meal. It is equally perfect for a light dinner when paired with Caesar salad and crusty french bread.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 4 servings
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium yellow onion chopped (about 1-1/2 cups)
- Kosher salt
- 2 medium cloves of garlic minced
- 28 ounce can whole peeled tomatoes in their juices, preferably San Marzanos
- 1-1/2 cups low-sodium chicken broth (See Tip 1)
- 1/3 cup heavy cream
- Freshly ground black pepper to taste
Heat the olive oil and butter in a large saucepan over medium-low heat. Add the onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is completely soft but not browned, about 15 minutes.
Increase heat to medium. Add the garlic; cook stirring constantly until fragrant, about 30 seconds.
Add the tomatoes and their juices, along with the chicken broth to the saucepan. Roughly crush the tomatoes with the back of a wooden spoon. Bring to a boil; lower heat to medium low. Cover the pan; cook for about 30 minutes until the tomatoes begin to fall apart.
Remove the soup from the heat; uncover and cool slightly, about 10 minutes. Purée in several batches in blender.
Return the soup to the saucepan. Heat over medium low heat. Add the cream; stir to combine. Add salt and freshly ground black pepper to taste.
Serve, topped with garnishes of your choice.
Yield: 4 servings.
- To make this vegetarian, substitute vegetable broth for the chicken broth.
Calories: 205kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 280mg | Potassium: 661mg | Fiber: 4g | Sugar: 9g | Vitamin A: 805IU | Vitamin C: 20.8mg | Calcium: 89mg | Iron: 2.7mg