Tomato Chowder
Indulge in the comforting warmth of Tomato Chowder, a velvety soup bursting with garden-fresh flavors and a creamy finish. This hearty recipe combines sautéed onions, carrots, and celery for a flavorful base, enriched with crushed tomatoes, aromatic garlic, and a medley of dried herbs like basil and thyme. A splash of heavy cream transforms this dish into a lusciously smooth soup, perfect for cozy evenings. Ready in just 45 minutes and easily adaptable with chicken or vegetable broth, the Tomato Chowder is both versatile and satisfying. Garnished with grated parmesan and fresh parsley, and perfectly paired with crusty bread, this recipe is a must-try for tomato soup lovers seeking a comforting twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the crushed tomatoes and chicken or vegetable broth to the pot. Stir to combine.
Season the chowder with sugar, dried basil, dried thyme, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream and heat the soup over low heat for 5 minutes, allowing the flavors to meld together. Do not let it boil.
Taste the chowder and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 42.4 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1637 mg | 126% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2844 mg | 61% | |
*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.
