Homemade Tomato Soup
A nutritious, delicious tomato soup made with carrots, celery, onions, and garlic; finished with a touch of cream.
Servings 8
Calories 151
Ingredients
- 2 tablespoons good olive oil
- 1 Large Onion chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- 2 cups chicken stock
- 56 oz whole tomatoes (two 28oz cans) crushed
- salt and freshly ground pepper
- ½ cup heavy cream whipping cream or half and half
Instructions
- Start with adding the carrots, celery, and onion to a food processor with the regular blade.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots and celery and cook over medium-low heat for 10 minutes, stirring occasionally, until soft.
- Add the garlic and cook for another minute.
- Stir in the chicken stock, tomatoes and salt and pepper to taste.
- Bring the soup to a boil, then lower the heat and simmer for 20 minutes.
- remove from the heat, add the cream, and using a hand blender carefully puree the soup. If you're worried about burning yourself, wait until the soup cools before pureeing.
Notes
- When cooking the garlic, be careful not to let it brown too much. Burned garlic will taste bitter and change the flavor of the soup.
- For added intensity of tomato flavor add a tablespoon of tomato paste to the tomatoes before adding the stock.
Nutrition
Calories: 151 | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 115mg | Potassium: 619mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3193IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 1mg