Tomato Cream Soup

Finish this recipe off with a dollop of sour cream, which, in addition to giving each spoonful a nice creamy texture, also ups the fat content.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ cup butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz.) whole peeled tomatoes
  • 3 cups vegetable broth
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ tsp. salt
  • ¼ tsp. black pepper

Directions

  • Heat butter in a medium stockpot over medium-high heat. Add onion and garlic and sauté until translucent, 3–4 minutes.
  • Add remaining ingredients and stir until combined. Insert an immersion blender and blend all ingredients together until smooth.
  • Turn heat to high and bring to a boil. Once soup starts boiling, reduce heat and allow to simmer for 30 minutes. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • ½ cup butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz.) whole peeled tomatoes
  • 3 cups vegetable broth
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ tsp. salt
  • ¼ tsp. black pepper

Directions

  • Heat butter in a medium stockpot over medium-high heat. Add onion and garlic and sauté until translucent, 3–4 minutes.
  • Add remaining ingredients and stir until combined. Insert an immersion blender and blend all ingredients together until smooth.
  • Turn heat to high and bring to a boil. Once soup starts boiling, reduce heat and allow to simmer for 30 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat23g
Saturated Fat15g
Cholesterol60mg
Sodium760mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars4g
Protein1g