| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 5 to 6 servings |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 5 to 6 servings |
Ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 1174 mg |
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 1174 mg |
Reviews
This was terrific, I used my food processor which made it a lot easier.
I used the tomatoes from my garden and basil.
I added more basic and garlic.
I would add spices to your liking.
This is the first time I used Chicken Bone Broth instead of Vegetables stock.
I was always use vegetable stock in other vegetarian soup.
I used the tomatoes from my garden and basil.
I added more basic and garlic.
I would add spices to your liking.
This is the first time I used Chicken Bone Broth instead of Vegetables stock.
I was always use vegetable stock in other vegetarian soup.
This is one of my favorite fall soups when tomatoes are in season. I do half in the food mill and half in the vitamix blender.
Two mods: used stick immersion blender and omitted cream (oops, expired). Still delicious, freshness of tomatoes shone through.
Delicious! Great way to take advantage of a bumper crop. Family loved it I wanted it a little thicker, so I increased the simmer time until it was to my preference, about 20 mins more.
This is really good! I’ll never go back to the storebought canned soup again.
This is delicious! I highly recommend. I canned 12 quarts of it. Looking forward to grilled cheese sandwiches and tomato soup when it’s cold out this winter!!
I made half the recipe, since it called for so many fresh tomatoes. I had only dried basil, so I halved the amount the recipe called for. I used plant-based cream for the first time and was very happy to find that it resembled the thickness of cream from cows. I don’t have a food mill, so I pressed the ingredients with the ball of my ladle through a fine strainer. Since I like all the veggies in the recipe, I puréed them with 1/4 of the soup I added to the bowl. This recipe was delicious! I’m sure making it without the changes I made would be even better. Thank you!!
This was the most amazing tomato soup area I’ve ever made, made it tonight for the first time, and the only thing I did different was add a quarter teaspoon of red pepper flakes for a little kick. I used an immersion blender and it was perfection with lots of my fresh basil from the garden, and a little grated Parmesan on top, and the croutons were amazing on it.
Fantastic! My family will no longer eat any other tomato soup. I’ve adapted it for pressure canning like tomatoes(each batch makes just over a quart canned)so we have plenty for those cold winter evenings!
For 7qts it will take 4batches without cream and should be made 1 at a time for better flavor and texture. Process in a pressure cooker for 25 minutes at 10lbs of pressure. Add cream when serving.
Looking forward to making this! Has anyone canned this recipe?