Silky Summer Tomato Soup with Spinach Coulis
Indulge in the essence of summer with this Silky Summer Tomato Soup with Spinach Coulis, a vibrant dish that showcases the season's freshest produce. Featuring ripe, juicy tomatoes simmered with fragrant basil, sautéed onion, and a splash of heavy cream, this soup is blended to luxurious perfection for a velvety texture. What sets this recipe apart is the dazzling spinach coulis—a bright and zesty purée of fresh spinach, lemon juice, and olive oil—that adds a touch of elegance and a pop of color. Served warm or at room temperature, this nutrient-rich soup is perfect for light lunches, garden parties, or as a starter for seasonal celebrations. Simple yet sophisticated, this recipe is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 1 medium yellow onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 3 cups vegetable stock
- 10 fresh basil leaves
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups fresh spinach leaves
- 1 tablespoon lemon juice
- 0.25 cups ice water
- 0.25 teaspoons salt (for spinach coulis)
Instructions
Step 1: Prepare the tomatoes. Core the tomatoes and cut an 'X' on the bottom of each. Blanch them in boiling water for 30 seconds, then transfer to an ice bath. Once cool, peel off the skins. Chop the peeled tomatoes and set aside.
Step 2: In a large pot, heat 2 tablespoons of olive oil over medium heat. Dice the onion and sauté until translucent, about 5 minutes. Mince the garlic and add to the pot, cooking for one more minute until fragrant.
Step 3: Add the chopped tomatoes, vegetable stock, and basil leaves to the pot. Stir well and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
Step 4: Blend the soup until silky and smooth. Use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches. Once blended, return the soup to the pot.
Step 5: Stir in the heavy cream, salt, and black pepper. Simmer for 2–3 more minutes, then remove from heat.
Step 6: Prepare the spinach coulis. Blanch the spinach leaves in boiling water for 15 seconds, then transfer them to an ice bath to cool quickly. Drain the spinach and add it to a blender with the remaining 1 tablespoon of olive oil, lemon juice, ice water, and a pinch of salt. Blend until smooth and bright green.
Step 7: Serve the soup. Ladle the hot tomato soup into bowls and drizzle the spinach coulis on top. Use a toothpick or skewer to create artistic swirls for a beautiful presentation.
Step 8: Garnish with additional basil leaves if desired. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 39.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5464 mg | 116% | |
*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.
