Creamy Tomato Soup
A touch of cream turns tomato soup into lushness.
Servings: 4 People
Calories: 288kcal
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 or coarse 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.
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