Tomato Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 40
- Saturated Fat
- 19
- Carbohydrates
- 34
- Dietary Fiber
- 12
- Sugar
- 21
- Protein
- 8
- Cholesterol
- 109
- Sodium
- 1707
- Total: 1 hr
- Active: 30 min
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.