This soup was made from fresh tomatoes. Substitute a 28 oz can of chopped tomatoes and their juice if tomatoes are not in season.
Peel tomatoes by removing core, cutting an X on the bottom and putting in boiling water for a minute or two. Remove and plunge in an ice water bowl to cool.
Cut in half and take the seeds out over a fine mesh strainer in a bowl. Use a spoon to separate the juice from the seeds to retain all the tomato juice for the soup.
Chop the tomato flesh finely.
Put the butter and oil in a heavy bottomed pan and heat over medium heat. Add the onion, celery and carrot and heat until softened. Add the garlic and stir until fragrant…..about 5 minutes total.
Add in the passata and the tomatoes and the juice. Add the tomato paste.
Add about a teaspoonful each of salt and pepper, thyme, Herbes de Province and half the basil.
Bring to a boil and then reduce to simmer for 20-30 minutes, breaking up the tomatoes as they soften.
Remove from heat and put in a blender or food processor and blend until smooth.
Clean the pot and return the soup to it. Return to simmer.
Add the cheese and season with salt an pepper
Add in some chicken stock if needed to bring it to desired consistency……if the tomatoes are in season and fresh they may have enough juice on their own.
Spoon into bowls and add a bit of the remaining basil, croutons and a few dots of pesto to each bowl for garnish.
You can turn this into a creamy tomato soup by adding about 1/2 cup of cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 223 | ||
Calories from Fat: 94 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 20mg | 6 % | |
Sodium 422.1mg | 15 % | |
Potassium 1170.5mg | 31 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 19.4g | ||
Protein 10.9g | 16 % | |
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: 223
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