Tomato Soup
150kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 can whole peeled tomatoes 28-ounce can, with their juices
- 2 cups low-sodium chicken broth or vegetable broth
- 1/4 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Method
- Melt the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5 to 7 minutes until the onion is soft and translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic is fragrant.
- Pour in the canned tomatoes with their juices and the chicken broth. Use a wooden spoon to break the tomatoes up slightly. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld together.
- Carefully transfer the soup in batches to a blender and blend until completely smooth, or use an immersion blender directly in the pot.
- Return the blended soup to the pot over low heat. Stir in the heavy cream, sugar, salt, and pepper. Warm through for 2 to 3 minutes, but do not boil. Taste and adjust seasoning if needed.
Nutrition
Calories150kcalCarbohydrates15gProtein4gFat8gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol25mgSodium450mgPotassium450mgFiber3gSugar10gVitamin A25IUVitamin C30mgCalcium60mgIron1.5mg