Description
This creamy tomato soup has a velvety texture and rich, smooth flavor.
Ingredients
Units
Scale
- 4 TB unsalted butter
- 1 small sweet onion, finely diced
- 1/2 cup carrots, finely diced
- 3–4 cloves minced garlic (can also use 1 TB garlic paste)
- 2 tsp fresh minced thyme
- 2 tsp fresh minced basil
- 1/2 cup roasted red peppers, diced
- 1/4 cup sun dried tomatoes, diced (it doesn’t matter how they are packed)
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes and their liquid
- 3 cups vegetable or chicken broth
- 1/2 tsp onion powder
- 1/4 tsp fresh ground black pepper
- 1 tsp dried oregano leaves
- 1 TB sugar
- 1/3 cup finely grated parmesan cheese
- 1/4 cup heavy cream
Instructions
- Melt the butter in a large pot or dutch oven set over medium high heat (I used a 5 quart size) until it sizzles. Wait until it stops bubbling, and then add the onion and diced carrots.
- Cook the onion and carrots for 5 minutes, until they have released most of their liquid and have softened.
- After 5 minutes, add the garlic, thyme, basil, roasted red peppers, sun dried tomatoes and tomato paste. Cook for another 2 minutes, stirring frequently to prevent burning.
- Add the fire roasted tomatoes with any liquid they came in, vegetable broth, onion powder, black pepper, oregano leaves and sugar. Stir everything together to combine well and bring the pot to a boil.
- Reduce the heat and simmer the soup for 30 minutes, stirring occasionally. After 30 minutes, remove the pot from the heat and carefully transfer half of the soup to a blender canister.
- Follow your blender’s instructions and blend on medium-high speed for 2 minutes, or until the soup is very smooth and creamy. Transfer to a serving bowl or heatproof container and repeat with the remaining soup in the pot. (Alternatively, you can use an immersion blender if you have one.)
- After all the soup has been blended and is in the serving bowl, stir in the parmesan cheese and heavy cream until the cheese has all melted in and the cream is incorporated.
- Serve hot with more fresh minced basil and a sprinkle of parmesan. Refrigerate any leftovers for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 191
- Sugar: 11.7 g
- Sodium: 805 mg
- Fat: 11.6 g
- Saturated Fat: 6.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 19.1 g
- Fiber: 4.2 g
- Protein: 6.2 g
- Cholesterol: 31.7 mg