Creamy Tomato and Summer Herb Soup
Experience the vibrant flavors of summer with this Creamy Tomato and Summer Herb Soup, a comforting and aromatic dish that’s as wholesome as it is indulgent. Made with ripe, juicy tomatoes and a fragrant medley of fresh basil, thyme, and parsley, this soup strikes the perfect balance between zesty brightness and creamy richness. A touch of heavy cream adds a luxurious texture, while hints of garlic and onion create a savory base that’s simmered to perfection. Blended until silky smooth, this soup is an excellent way to showcase peak-season tomatoes while keeping things light and refreshing. Perfect for a cozy lunch or as a starter for your next dinner party, serve this heartwarming bowl with crusty bread for dipping to complete the experience. Whether you’re embracing summer’s bounty or craving comfort food with a fresh twist, this creamy tomato soup recipe is your go-to choice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 6 large ripe tomatoes, roughly chopped
- 3 cups vegetable stock
- 2 tablespoons tomato paste
- 0.25 cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the chopped tomatoes, vegetable stock, and tomato paste to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to meld and the tomatoes to soften completely.
Remove the pot from heat. Use an immersion blender (or carefully transfer the soup in batches to a blender) to puree the soup until smooth and creamy.
Return the soup to low heat and stir in the fresh basil, thyme, heavy cream, salt, black pepper, and sugar (if using). Adjust seasoning to taste.
Continue to heat the soup for 5 minutes, stirring occasionally, to warm through and blend the flavors further.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley.
Serve immediately with crusty bread or crackers.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 46.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4075 mg | 87% | |
*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.
