Creamy Fresh Tomato Summer Soup
Savor the taste of summer with this Creamy Fresh Tomato Summer Soup, a vibrant dish that captures the essence of ripe, sun-kissed tomatoes. This silky-smooth soup blends fresh tomatoes, fragrant basil, and a splash of heavy cream for a rich yet refreshing flavor profile that's perfect for warm weather. The recipe showcases a simple blanching technique to peel the tomatoes, ensuring maximum freshness and a velvety texture. A hint of garlic and a touch of seasoning add depth, while optional red pepper flakes bring a subtle kick for spice lovers. Ready in just 35 minutes, this soup makes an ideal starter or light meal when served with crusty bread or golden croutons. Whether enjoyed warm or at room temperature, this dish celebrates the best of seasonal produce in every creamy, herbaceous spoonful.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 cups fresh basil leaves
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons optional: red pepper flakes
- for serving optional: croutons or fresh bread
Instructions
Wash the ripe tomatoes under cold water. To easily remove the skins, bring a large pot of water to boil, score a small 'X' at the bottom of each tomato, then blanch them in boiling water for 1 minute. Transfer to an ice bath and peel the skins off. Chop the peeled tomatoes into quarters, removing the stems.
Peel and finely dice the onion, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Add the chopped tomatoes to the pot along with the vegetable broth. Bring to a simmer and let cook for 15 minutes, stirring occasionally.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and then returning it to the pot.
Stir in the heavy cream, fresh basil leaves, salt, black pepper, and optional red pepper flakes. Adjust seasonings as needed to taste.
Simmer the soup for 5 more minutes over low heat to allow the flavors to meld together.
Serve the creamy fresh tomato summer soup hot or at room temperature. Garnish with additional basil leaves and serve with croutons or fresh bread, if desired.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 36.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3306 mg | 70% | |
*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.
