Cream of Tomato and Horseradish Soup
Silky, rich, and packing a subtle kick, this Cream of Tomato and Horseradish Soup elevates a classic comfort dish to a gourmet experience. Featuring the natural sweetness of ripe canned tomatoes and the creamy decadence of heavy cream, this recipe shines with the bold, surprising tang of prepared horseradish, making it the perfect choice for those who crave depth in their soup. A simple yet elegant combination of sautéed onions, garlic, and vegetable stock forms the base, while fresh basil offers a pop of color and freshness as an optional garnish. Ready in just 40 minutes, this hearty and flavorful soup is ideal for cozy weeknights or as a starter for dinner parties. Whether you enjoy it on its own or paired with a crusty bread, this creamy tomato soup with a horseradish twist is a delightful blend of comfort and sophistication.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 3 cups vegetable stock
- 1 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 teaspoon sugar (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 leaves fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the canned tomatoes along with their juices. Break up the tomatoes with a wooden spoon.
Add the vegetable stock and bring the mixture to a gentle simmer. Let it cook for 15 minutes, stirring occasionally.
Use an immersion blender to purée the soup until smooth, or transfer it in batches to a countertop blender and blend carefully, then return it to the pot.
Lower the heat to medium-low and stir in the heavy cream, making sure the soup does not boil.
Add the prepared horseradish and mix well. Taste the soup and adjust the flavor with sugar (if the tomatoes are too acidic), salt, and black pepper.
Cook for another 5 minutes to combine flavors fully.
Ladle the soup into bowls and garnish with fresh basil leaves if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 5350 mg | 233% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 55.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2805 mg | 60% | |
*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.
