Tomato Soup Recipe

Name: Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup grapeseed oil; 8 ounces yellow onion, minced; 4 ounces carrot, minced; 4 ounces celery, minced; 1/4 cup chopped garlic; 1 teaspoon dried thyme; 3 quarts canned whole tomatoes (with the liquid); 2 cups tomato puree; 2 cups heavy cream; 1/4 cup chopped fresh basil; Kosher salt and white pepper

Servings: persons

1/4 cup grapeseed oil
8 ounces yellow onion, minced
4 ounces carrot, minced
4 ounces celery, minced
1/4 cup chopped garlic
1 teaspoon dried thyme
3 quarts canned whole tomatoes (with the liquid)
2 cups tomato puree
2 cups heavy cream
1/4 cup chopped fresh basil
Kosher salt and white pepper

1
Heat the grapeseed oil in a pot over medium heat.
2
Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes.
3
Add the thyme and saute for 1 to 2 minutes.
4
Add the whole tomatoes and tomato puree.
5
Crush the tomatoes with a whisk as you stir the soup.
6
Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.
7
Add the heavy cream and basil, and puree the soup using an immersion blender.
8
Bring back up to a simmer and cook for another 5 to 10 minutes.
9
Season with salt and pepper.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup grapeseed oil, 8 ounces yellow onion, minced, 4 ounces carrot, minced, 4 ounces celery, minced, and more.

Yes, Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup

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