Tomato Soup

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup grapeseed oil
  • 8 ounces yellow onion, minced
  • 4 ounces carrot, minced
  • 4 ounces celery, minced
  • 1/4 cup chopped garlic
  • 1 teaspoon dried thyme
  • 3 quarts canned whole tomatoes (with the liquid)
  • 2 cups tomato puree
  • 2 cups heavy cream
  • 1/4 cup chopped fresh basil
  • Kosher salt and white pepper
Directions
  • Heat the grapeseed oil in a pot over medium heat. Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes. Add the thyme and saute for 1 to 2 minutes.

  • Add the whole tomatoes and tomato puree. Crush the tomatoes with a whisk as you stir the soup. Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.

  • Add the heavy cream and basil, and puree the soup using an immersion blender. Bring back up to a simmer and cook for another 5 to 10 minutes. Season with salt and pepper.


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