Chunky Fresh Tomato Soup
Indulge in a bowl of comforting homemade goodness with this Chunky Fresh Tomato Soup, a vibrant medley of ripe tomatoes, aromatic garlic, and sweet yellow onion brought together in a simmering pot of hearty vegetable broth. Unlike traditional pureed soups, this recipe strikes the perfect balance between rustic texture and creamy indulgence by blending only half the soup, giving it a chunky-yet-smooth consistency that highlights the freshness of the tomatoes. A touch of heavy cream and a dash of dried basil enhance the flavors and add luxurious richness, while fresh parsley provides a burst of color and brightness. Quick to prepare in just 45 minutes and ideal as a starter or light dinner, this soup pairs beautifully with crusty bread for a cozy meal that feels like a warm hug. Perfect for showcasing garden-fresh produce, this recipe is a must-try for tomato lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 8 medium fresh tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 0.25 cups heavy cream
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 loaf crusty bread (optional, for serving)
Instructions
Wash and core the fresh tomatoes. Roughly chop them into small chunks. Set aside.
Peel and finely dice the yellow onion, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped fresh tomatoes to the pot, stirring well to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and allow to simmer for 15 minutes, stirring occasionally.
Using a ladle, remove about half of the tomato mixture from the pot and transfer to a blender. Blend until smooth, then return the pureed mixture to the pot. This will give the soup a chunky yet creamy consistency.
Stir in the heavy cream, sugar, dried basil, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld together.
Taste the soup and adjust seasoning if necessary. For a burst of freshness, stir in chopped fresh parsley just before serving.
Ladle the soup into bowls and serve with slices of crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6782 mg | 295% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 55.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4650 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
