Grilled cheese sandwiches go great with this tomato soup.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 (28 ounce) can fire-roasted crushed tomatoes
- 2 cups tomato juice
- 1 (15 ounce) can fire-roasted diced tomatoes, partially drained
- 1 tablespoon white sugar
- ½ cup heavy whipping cream
- 1 bunch fresh basil, roughly chopped, or to taste
Instructions
- Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
- Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 1395 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I omitted the pepper flakes because mom can’t do even a little heat. Everyone that tasted it or looked at it while I was cooking it thought I was making red sauce. If you don’t add the cream or use an immersion blender it does make an excellent sauce. Once you add the cream and blend it you have soup. I liked the soup it was very easy to make has good flavor and I will make it again.