Description
A comforting and creamy tomato soup recipe that will warm you up on chilly days. This soup is rich and velvety, with a hint of sweetness from fire-roasted tomatoes and a creamy texture from cream cheese.
Ingredients
Units
Scale
Tomato Soup:
- 1 can (15 oz) tomato sauce (pureed tomatoes)
- 1 can (15 oz) fire-roasted tomatoes
- 1 large yellow onion (approx. 2-2.5 cups diced)
- 1 cup vegetable broth
- 2 TBSP grape seed or olive oil
- 2 cloves garlic, smashed and minced
- 2 celery stalks (approx. 1/2 cup diced)
- 10 baby carrots, chopped
Creamy Base:
- 5-6 oz cream cheese (or 1/2-3/4 cup of milk or cream)
- 1 tsp sugar
- 1-2 TBSP dried or fresh basil plus extra to garnish
- 1/2 tsp salt or season to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Saute Vegetables: In a pot, saute chopped onions, celery, and carrots in 2 TBSP oil until tender.
- Add Aromatics: Once onions are translucent, add garlic and saute for about a minute.
- Season: Season with salt and pepper.
- Add Ingredients: Add tomatoes, tomato sauce, cream cheese, and broth. Simmer for 25 minutes.
- Adjust Seasoning: Taste for seasoning and adjust with salt, pepper, and sugar as needed.
- Final Touches: Stir in basil. Puree the soup until smooth using an immersion blender or in batches in a blender.
- Serve: Serve hot, garnished with fresh basil.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 9g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 40mg
