American · Lunch
Cream of Tomato Soup
A smooth pureed soup built on canned tomatoes sweated with onion and garlic in butter, simmered with vegetable stock, then finished with heavy cream. Basil and a touch of sugar balance the acidity. Served hot with crusty bread or grilled cheese, garnished with fresh basil and a swirl of cream.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
301Calories
4.3gProtein
21.3gFat
25gCarbs
16.2gSugar
4.6gFiber
800mgSodium
71mgChol
12.6gSat Fat
542mgPotassium
186mgCalcium
1.2mgIron
0.2mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
rich-umami
all-time-classics
low-calorie
vegetarian
gluten-free
low-chol
Instructions
1
Prep
Finely chop the onion and mince the garlic on a board, then tear the basil leaves, setting them aside.
2
Sweat
Melt the butter in a saucepan over medium-low heat, add the onion and garlic, and cook for 6 to 8 minutes until soft and translucent with no browning.
3
Simmer
Stir in the crushed tomatoes, vegetable stock and sugar, bring to a gentle bubble over medium heat and simmer 18 to 20 minutes until darkened and thickened.
4
Temper
Off the heat blend the soup smooth with an immersion blender, then return to low heat, stir in the heavy cream and warm 2 minutes until steaming without boiling, seasoning with salt and pepper.
5
Plate
Ladle into a bowl, swirl in a little extra cream and scatter the torn basil over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, half a 14.5 oz can canned crushed tomatoes
- 11 small onion (120g)
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1 1/2 cup360ml vegetable stock
- 6 tbsp90ml heavy cream
- 2 tsp2 tsp sugar
- 88 fresh basil leaves
- Salt and black pepper to taste
