This easy Cream of Tomato Soup recipe is the perfect fresh tomato soup recipe and freezes and reheats very well. Ready in just 35 minutes!
Source: A Sweet Pea Chef
1. Heat the olive oil in a large, deep stock pot over medium heat.
2. Add the onion and carrots and saute for 8-10 minutes, until tender.
3. Add the garlic and cook for 1 minute.
4. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
6. Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
7. Return to the pot, if applicable, and then add the milk and stir to combine.
8. Season to taste with any additional salt and/or pepper.
* For vegetarian and/or vegan diets, use vegetable broth instead of chicken broth and unsweetened almond milk instead of cream or dairy milk.
* This tomato soup will easily freeze well for a good 3-4 months and many have said even 6 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.
* Reheat the blended soup over medium heat just until heated through and serve with finely chopped basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 139 | ||
Calories from Fat: 44 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 1673.9mg | 58 % | |
Potassium 830mg | 22 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 13.1g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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