Tomato Soup Recipe
If I had to pick a favorite soup, it would be tomato soup. This homemade version is just as easy as opening a can and so much better!
Servings 4 servings
Calories 153kcal
Equipment
- Soup Bowls
Ingredients
- 1/2 cup onion diced
- 1/4 cup butter salted or use olive oil
- 2 14.5 oz petit cut diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking soda
- 1/2 tsp dried basil
- 1 cup chicken broth
- 1/2 cup half and half or heavy cream
Instructions
- In a large pan saute the onions in butter until tender.
- Add in tomatoes, salt, pepper, baking soda, chicken broth and basil and bring to a boil.
- Then turn heat down to simmer for about 15 minutes or until slightly thickened.
- Allow mixture to cool
- Put into a blender or food processor and puree until smooth.
- Return to saucepan or refrigerate.
- Right before serving bring to a simmer and add in half and half.
- Do not allow to boil after adding half and half.
- Garnish with fresh basil, homemade croutons and/or Parmesan cheese
Notes
- If you own an immersion blender, you can blend the soup directly in the pot.
- Once you add the half and half, do not allow the soup to boil.
- If you would like to make the soup ahead of time, refrigerate after blending. When ready to serve, bring to a simmer and add the half and half.
Nutrition
Calories: 153kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 979mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg