Creamy Tomato Soup Recipe

• 분량: 8 servings
• 활동 시간: 5 minutes
• 총 시간: 30 minutes

재료

4 Tbsp unsalted butter

2 yellow onions (3 cups finely chopped)

3 garlic cloves (1 Tbsp minced)

56 oz crushed tomatoes (two, 28-oz cans with their juice, preferably San Marzano)

2 cups chicken stock

1/4 cup chopped fresh basil (plus more to serve)

1 Tbsp sugar (or added to taste)

1/2 tsp black pepper (or to taste)

1/2 cup heavy whipping cream (or to taste to combat acidity)

1/3 cup parmesan cheese (freshly grated, plus more to serve)

방향

Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.

Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

Ladle into warm bowls and top with more parmesan and chopped fresh basil.

영양 정보

• 1회 제공량: 344 g
• 칼로리: 222 kcal
• 지방 전체: 14 g
• 포화 지방: 8 g
• 불포화 지방: 5 g
• 트랜스 지방: 1 g
• 콜레스테롤: 40 mg
• 나트륨: 422 mg
• 탄수화물 전체: 22 g
• 식이섬유: 4 g
• 총 당류: 12 g
• 단백질: 7 g