Creamy Tomato Soup
Ingredients
The soup
-
½
cup
fresh tomatoes, cut into bite-sized pieces
-
32
oz
canned diced tomatoes, with juices
-
1
medium
carrot, peeled and diced
-
½
medium
onion, finely chopped
-
2
cloves
garlic, chopped
-
2
cups
vegetable broth
-
1
cup
heavy or coconut cream
-
to taste
salt
-
to taste
pepper
Garnishes
-
1
drizzle
olive oil
-
to taste
fresh basil leaves, chopped
-
1
lemon
zest
-
⅓
cup
croutons
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add onion and carrot, cooking until softened for about 8-10 minutes.
- Stir in fresh tomatoes and garlic, seasoning with salt and pepper.
- Add canned diced tomatoes and their juice, mixing well.
- Pour in vegetable broth and let simmer for 10 to 15 minutes over low heat.
- Blend the soup to a creamy consistency using an immersion blender or a traditional blender.
- Stir in the cream and adjust seasoning, cooking for an additional 5 minutes until warmed through.
- Serve topped with garnishes like croutons, basil, lemon zest, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
2 servings
Calories
493
Total fat
45g
Total carbohydrates
23g
Total protein
5g
Sodium
1046mg
Cholesterol
163mg
You might also like