Tomato Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 151
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 26
- Sodium
- 673
- Total: 50 min
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
1/2 medium onion, chopped
1 clove garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
One 28-ounce can crushed tomatoes
One 15-ounce can diced fire-roasted tomatoes
1 1/2 cups chicken stock
1/4 cup heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoon finely chopped fresh chives
Directions
- Special equipment: an immersion blender
- Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute.
- Increase the heat to medium-high and add both cans of tomatoes, the stock and cream. Bring to a brisk simmer, reduce the heat to maintain a low simmer and cook until slightly thickened and the flavors have melded, about 20 minutes.
- Puree the soup with an immersion blender until almost smooth. Add the nutmeg and season with salt and pepper. Serve in cups or small bowls and garnish with the chives.