Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs ripe tomatoes, chopped, or 1 can (28 oz) whole peeled tomatoes; 1/2 yellow onion, finely diced; 1 carrot, peeled and diced; 1 celery stalk, diced; 2 garlic cloves, minced; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp tomato paste; 1 tbsp all-purpose flour; 2 cups vegetable broth; 1/2 tsp granulated sugar, to balance acidity; 1 bay leaf; 1/2 tsp dried basil; 1/4 tsp dried oregano; 1/2 cup heavy cream; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2 tbsp fresh basil leaves, thinly sliced; 1/2 cup croutons, for serving

Classic, creamy tomato soup made with ripe tomatoes, onions, and a touch of cream. Comfort food for any season.

35 minEasyServes 4180 cal/serving

AmericanSoupStovetopVegetarianLow CarbLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 lbs ripe tomatoes, chopped, or 1 can (28 oz) whole peeled tomatoes
1/2 yellow onion, finely diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp all-purpose flour
2 cups vegetable broth
1/2 tsp granulated sugar, to balance acidity
1 bay leaf
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh basil leaves, thinly sliced
1/2 cup croutons, for serving

Instructions

1

In a large pot or Dutch oven, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat.
2

Add 1/2 finely diced yellow onion, 1 peeled and diced carrot, and 1 diced celery stalk. Cook for 5-6 minutes until the vegetables begin to soften.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Stir in 1 tbsp tomato paste and cook for 1-2 minutes to caramelize slightly and deepen the flavor.
5

Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1 minute to cook the flour and form a roux. This will help thicken the soup.
6

Add 2 lbs chopped, or 1 can (28 oz) whole peeled tomatoes ripe tomatoes, 2 cups vegetable broth, 1/2 tsp to balance acidity granulated sugar, 1 bay leaf, 1/2 tsp dried basil, and 1/4 tsp dried oregano. Stir well to combine.
7

Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are completely tender and the flavors have melded together.
8

Remove the bay leaf from the soup.
9

Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, blend until smooth, then return to the pot. Be careful when blending hot liquids.
10

Return the soup to a gentle simmer and stir in 1/2 cup heavy cream.
11

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste. If the soup is too thick, add a little more broth to reach your desired consistency.
12

Ladle the hot soup into bowls and garnish with 2 tbsp thinly sliced fresh basil leaves and 1/2 cup for serving croutons if desired.
13

Serve with grilled cheese sandwiches for a classic comfort food pairing.

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Questions

How much time should I plan for Tomato Soup?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 7 (20 minutes): "Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are completely tender and the flavors have melded together."

How do I know when Tomato Soup is done?

Go by the cues in the method rather than the clock. Step 7: cook until the vegetables are completely tender and the flavors have melded together.

Do I need any special equipment for Tomato Soup?

Beyond a knife and a board, the method uses a Dutch oven (step 1), an immersion blender (step 9) and a blender (step 9). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for heavy cream in Tomato Soup?

The entry for Tomato Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Tomato Soup gluten-free?

Yes. The gluten in Tomato Soup is 1 tbsp all-purpose flour, 1/2 cup croutons, for serving. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Tomato Soup keto-friendly?

A serving of Tomato Soup carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

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