Perfect Tomato Soup
Sometimes you just want the classic—bursting with tomato flavor, silky smooth, and not complicated by much else.
Servings: 4 People
Calories: 72.19kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 large carrot peeled and chopped
- 3 garlic cloves minced
- 2 large tomatoes seeded and diced (about 2 cups)
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable or chicken broth
- 2 tablespoons tomato paste
- Kosher or coarse salt and freshly ground black pepper to taste
- Fresh oregano basil, or other herb to serve (optional)
- Grated Parmesan to serve optional
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 3 minutes, until they start to soften, but don’t let them brown. Add the carrots and garlic and sauté for 3 minutes more, not allowing the vegetables to brown.
- Add the fresh tomatoes, canned tomatoes, broth, and tomato paste to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to gently simmer, uncovered, for another 20 minutes.
- Either use an immersion blender (see recipe intro) to puree the soup until smooth right in the pot, or very carefully transfer the soup in batches to a food processor blender and puree until smooth. Taste and adjust the seasonings.
- Serve hot.
Nutrition
Calories: 72.19kcal | Carbohydrates: 9.45g | Protein: 1.48g | Fat: 3.74g | Saturated Fat: 0.53g | Sodium: 313.68mg | Potassium: 324.85mg | Fiber: 1.96g | Sugar: 5.01g | Vitamin A: 3307.1IU | Vitamin C: 13.81mg | Calcium: 24.46mg | Iron: 0.51mg