Description
Smooth, simple, and cozy creamy tomato soup perfect for weeknight dinners, featuring layered flavors and a silky texture.
Ingredients
Scale
- 900 g ripe tomatoes (or two 28-oz cans whole peeled tomatoes)
- 30 ml olive oil (2 tbsp)
- 1 medium onion (150 g, finely chopped)
- 3 cloves garlic (minced)
- 1 small carrot (70 g, grated)
- 15 g tomato paste (1 tbsp)
- 720 ml vegetable or chicken stock (3 cups)
- 120 ml heavy cream (1/2 cup) or full-fat coconut milk
- 14 g butter (1 tbsp)
- Salt and black pepper (to taste)
- Fresh basil leaves (small handful) or 5 g dried basil (1 tbsp)
- 15 ml lemon juice or sherry vinegar (1 tbsp)
Instructions
- Preheat the oven to 220°C (425°F). Halve the tomatoes or drain the canned tomatoes and spread them on a baking sheet with olive oil, salt, and tomato paste; roast for 15–20 minutes.
- Heat olive oil in a large pot over medium heat; add chopped onion and sauté for 5–6 minutes until translucent. Add grated carrot and minced garlic; cook for another 1–2 minutes.
- Transfer the roasted tomatoes and their juices to the pot and add stock; bring to a simmer and cook for 12–15 minutes.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Return the pot to low heat; stir in cream and butter and warm for 2–3 minutes without boiling.
- Garnish with basil and a drizzle of olive oil or cream before serving.
Notes
For a dairy-free version, replace heavy cream with coconut milk or Greek yogurt for added tang. Adjust seasoning with lemon juice or vinegar for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 14g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg