Creamy Tomato Soup with Canned Tomatoes
A touch of cream turns tomato soup into lushness, and an optional pinch of saffron adds to the soup's rich flavor and decadence.
Servings: 4 People
Ingredients
- 1 tablespoons olive oil
- 2 onions (chopped)
- 3 garlic cloves (minced)
- 1 (35-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth
- 2 tablespoons tomato paste (optional)
- ¼ teaspoons saffron threads
- ⅔ cups heavy cream
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Heat the oil in a large soup pot over medium-low heat. Add the onions and sauté for 10 minutes, until they start to turn golden brown. Add the garlic and sauté for 2 minutes more.
- Add the canned tomatoes, broth, tomato paste, and saffron (if using) 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. Stir in the cream, and make sure to heat through. Taste and adjust the seasonings.
- Serve hot.
Notes
Tomato cream soup will last for up to 4 days in the fridge. Reheat, stirring often, over low heat, until just heated through. If you want to heat your soup in the microwave, do this in 30-second bursts, stirring between each session, just until it is warmed throughout. Do not let it boil, no matter how you reheat it. The cream could cause the soup to separate when it comes to a boil.
Nutrition
Calories: 288kcal | Carbohydrates: 29g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1113mg | Potassium: 927mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1614IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 4mg