Tomato Cream Soup
You say tomato, and we say delicious! You'll never look at canned tomato soup the same way again. Use fresh tomatoes for a healthy recipe that's second to none.
Ingredients
- 2 tablespoon(s) butter
- 2 onions, chopped
- 2 celery ribs, chopped
- 2 pound(s) (about 6) tomatoes, peeled, cut in quarters
- 2 cup(s) chicken broth
- 1/2 cup(s) water
- 5 1/2 ounce(s) tomato paste
- 2 teaspoon(s) sugar
- 1/2 teaspoon(s) salt
- 3 dash(es) tabasco sauce
- 3/4 cup(s) heavy cream
Instructions
- In a saucepan, melt butter at medium heat.
- Add onions, celery and carrots.
- Cook, stirring from time to time, for about 5 minutes or until vegetables soften.
- Add tomatoes, chicken broth, water, tomato paste, sugar, salt and Tabasco.
- Bring to boil.
- Reduce heat, cover and let simmer 15 to 20 minutes or until vegetables are tender.
- Let cool down a bit.
- In food processor or blender, process vegetable mixture into a creamy texture, in 2 batches.
- Return to saucepan, add 1/4 cup of heavy cream and heat at low heat until the soup is warm.
- Then, in a little bowl, with a mixer, beat the remaining heavy cream until soft peaks form.
- When ready to serve, garnish each serving with whipped cream.
- Ready in 40 minutes.
Nutrition
Calories: 1721.64kcalCarbohydrates: 207.48gProtein: 49.33gFat: 94.92gSaturated Fat: 56.78gCholesterol: 315.56mgSodium: 4303.5mgFiber: 47.44gSugar: 134.6g
Tried this recipe?Let us know how it was!