Tomato Soup Recipe

This simple homemade tomato soup is rich, flavorful, and made with fresh tomatoes, herbs, and a dollop of cream. It tastes great when paired with a grilled cheese sandwich or enjoyed on its own as a comforting meal.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Cooking Method: Boiling, mixing

Cuisine: American

Courses: Soup, Vegetarian

Difficulty: Beginner

Servings: 6

Calories: 137 kcal

Best Season: Suitable throughout the year

Description

This simple homemade tomato soup is rich, flavorful, and made with fresh tomatoes, herbs, and a dollop of cream. It tastes great when paired with a grilled cheese sandwich or enjoyed on its own as a comforting meal.

Ingredients

3 pound Ripe Tomatoes
4 Cloves Garlic (Peeled)
1/2 Onion (Diced)
1/2 Red Bell Peppers (Diced)
2 tbsp Olive Oil
Salt and Black Pepper (to Taste)
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2 cups Chicken Broth
2 tbsp Fresh Herbs (Such as basil, parsley, oregano)
1/4 cup Shredded Parmesan Cheese for garnish (Optional)
1/2 cup Heavy Whipping Cream (Optional)
Thinly Sliced Fresh basil leaves for garnish (Optional)

Instructions

1
Preheat oven to 450°F (ca. 232 °C).
2
Wash the tomatoes, or peel them if desired (see notes). Cut smaller, apricot-sized tomatoes in half and cut larger tomatoes into quarters or eighths.
3
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, and dried herbs on a large rimmed baking sheet.
4
Roast 25 minutes, stirring after 15 minutes. Turn the oven to broil and broil for 3–4 minutes, or until some of the tomatoes get a little bit of char color on them.
5
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Blend the mixture using a blender or hand blender until it becomes smooth and creamy. Add heavy cream if using.
6
Top with parmesan cheese, croutons, or a drizzle of heavy cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 366mg16%
Potassium 678mg20%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 7g
Protein 5g10%

Vitamin A 2230 IU
Vitamin C 50.9 mg
Calcium 100 mg
Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

A note on peeling tomatoes: I do not peel the tomatoes and usually blend using a quality hand blender or high-powered blender. If using a regular blender, you can peel the tomatoes if desired or strain the soup through a sieve or cheesecloth.
To peel tomatoes, bring a large pot of water to a boil and prepare a large bowl of ice water. Cut a small "X" into the bottom of each tomato and place it in the boiling water for 30 seconds and then transfer it to the ice water to cool. The skins will easily peel.
Generally add some cream if the tomatoes are extra tart; most often, nice ripe tomatoes won't require the cream. Taste the soup once blended and decide if you'd like to add the cream. Stir in a little at a time.

Read it online: https://therecipenook.com/recipe/tomato-soup-recipe/