Cream of Tomato Soupers
Indulge in the velvety, comforting embrace of Cream of Tomato Soupers, a homemade tomato soup that redefines classic comfort food. Made with ripe, juicy tomatoes, aromatic garlic and onions, and a hint of sweetness from a dash of sugar, this creamy soup is perfectly balanced with dried basil and oregano for a gentle herbaceous note. The addition of heavy cream gives it a luxurious texture, while the optional garnish of fresh basil and toasted crusty bread elevates it to a restaurant-quality experience at home. Ready in under an hour and perfect for cozy dinners or a hearty lunch, this easy, one-pot recipe is ideal for anyone seeking a wholesome, flavor-packed meal. Whether you’re enjoying it solo or pairing it with a grilled cheese sandwich, this Cream of Tomato Soupers recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 small, diced carrot
- 3 cups chicken or vegetable stock
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.75 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 for garnish fresh basil leaves
- 4 slices, toasted (optional) crusty bread
Instructions
Begin by washing the tomatoes and making a small 'X' incision at the bottom of each. Blanch them in boiling water for 30 seconds and transfer to an ice bath. Peel the skins, then dice the tomatoes.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced carrot, and cook for another 2 minutes until fragrant.
Add the peeled and diced tomatoes, chicken or vegetable stock, sugar, dried basil, and dried oregano. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the carrots are tender and the tomatoes have broken down.
Use an immersion blender to puree the soup directly in the pot, or carefully transfer the mixture to a blender in batches and blend until smooth. Return the soup to the pot if using a blender.
Stir in the heavy cream, salt, and black pepper. Simmer for 5 more minutes, adjusting seasoning as needed.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with toasted crusty bread on the side, if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 721 mg | 15% | |
*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.
