Farmstand Tomato Soup
Capture the essence of summer with this velvety Farmstand Tomato Soup, showcasing the rich, sun-ripened flavor of fresh tomatoes. This comforting recipe combines sweet carrots, aromatic onions, and celery for a balanced base, elevated by fragrant garlic and fresh basil leaves. Simmered with vegetable broth and finished with a touch of heavy cream, this soup achieves the perfect harmony of creamy and savory. Whether puréeing it to silky perfection with an immersion blender or serving it slightly rustic, this homemade tomato soup is a natural pair for crusty bread or a classic grilled cheese. Quick to prepare and brimming with farm-fresh ingredients, it’s the ultimate warm and cozy meal for family dinners or light lunches.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 1 celery stalk
- 3 garlic cloves
- 3 cups vegetable broth
- 0.5 cups heavy cream
- 0.25 cups fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (optional, for serving)
Instructions
Start by preparing the vegetables. Dice the yellow onion, carrot, and celery into small pieces. Mince the garlic cloves. Cut the tomatoes into quarters.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, until aromatic.
Add the quartered tomatoes to the pot and stir to combine with the sautéed vegetables. Cook for 10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Pour in the vegetable broth and add the fresh basil leaves, sugar, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, allowing the flavors to meld together.
Remove the pot from the stove and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper, if needed. Heat the soup over low heat for 2-3 minutes, being careful not to let it boil.
Ladle the soup into bowls and serve hot, optionally garnished with fresh basil leaves or a drizzle of olive oil. Enjoy with a slice of crusty bread or a grilled cheese sandwich, if desired.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 52.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4240 mg | 90% | |
*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.
