Tomato Soup
HB-4595 · Hand-built original · American
Tomatoes simmered with onion, carrot and basil, blended smooth and finished with cream and balsamic vinegar.
AmericanSoup1 hr 25 minServes 8218 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:8quantities adjust to match
Ingredients
- 3 tablespoons olive oil
- 1 peeled small-diced yellow onion
- 3 finely minced garlic cloves
- 1 peeled small diced carrot
- 2 tablespoons tomato paste
- 2 28 ounce cans San Marzano tomatoes + ½ cup of water to swoosh them out
- 2 sprigs fresh basil
- 2 cups chicken stock
- 1 cup heavy cream
- 2 teaspoons balsamic vinegar
- salt and ground white pepper to taste
- croutons for garnish
Method
- Heat the olive oil in a large pot over medium heat; add the onion with a little salt and cook for 5 minutes, until lightly browned at the edges.
- Reduce the heat to low; cook the onion for 10 minutes more, stirring occasionally.
- Stir in the garlic and carrot; cook for 5 minutes.
- Add the tomato paste; cook for 3 to 5 minutes, until it coats the vegetables and turns rust-coloured.
- Add the tomatoes, basil, salt and chicken stock; simmer on low to medium heat for 30 minutes.
- Blend until smooth with an immersion blender, or in batches in a blender filled no more than three quarters full.
- Return to the pot; stir in the cream and balsamic vinegar; season with salt and ground white pepper.
- Serve garnished with croutons and extra basil.
Prep: 25 min · Cook: 60 min
Nutrition (per serving, where published)
218 kcalCalories
5 gProtein
14 gCarbs
17 gFat
3 gFibre
8 gSugars
272 mgSodium
35 mgCholesterol
1 servingServing