Dinners

Easy Tomato Soup Recipe

Name: Easy Tomato Soup Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1/3 cup olive oil (extra-virgin); 5 large carrots (peeled and coarsely chopped (2-3/4 cups); 1 large yellow onion (coarsely chopped (2 cups); 1 tablespoon dried basil; 3 (28-ounce) cans whole Italian-style tomatoes in purée; 1-3/4 cups chicken broth; 2 cups heavy cream; Salt and pepper; 2 tablespoons fresh basil leaves (cut into fine ribbons); 8 tablespoons unsalted butter (softened to room temperature); 1/2 cup freshly grated Parmesan cheese (2 ounces); 1/8 teaspoon salt; 3/4 teaspoon granulated garlic; 1 tablespoon finely chopped fresh parsley; 1 baguette (cut on a sharp diagonal into 3/8-inch-thick slices)

8 servings

servings

35 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1/3 cup olive oil (extra-virgin)

5 large carrots (peeled and coarsely chopped (2-3/4 cups)

1 large yellow onion (coarsely chopped (2 cups)

1 tablespoon dried basil

3 (28-ounce) cans whole Italian-style tomatoes in purée

1-3/4 cups chicken broth

2 cups heavy cream

Salt and pepper

2 tablespoons fresh basil leaves (cut into fine ribbons)

8 tablespoons unsalted butter (softened to room temperature)

1/2 cup freshly grated Parmesan cheese (2 ounces)

1/8 teaspoon salt

3/4 teaspoon granulated garlic

1 tablespoon finely chopped fresh parsley

1 baguette (cut on a sharp diagonal into 3/8-inch-thick slices)

Directions

Make the Soup

Cook Veggies

In a 6–8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom. Add carrots, onion, and dried basil. Sauté, stirring occasionally, until softened, 10–12 minutes. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper).

Simmer

Add the tomatoes (with purée) and broth. Bring just to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Blend

Remove from heat. Purée soup with an immersion blender in the pot, or in batches using a blender or food processor.

Finish

Return soup to the pan. Stir in cream and place over medium heat until heated through. Season to taste with salt and pepper (I usually add 1 tsp salt & 1/4 tsp pepper).

Make the Crostini

Preheat Oven

Preheat oven to 350°F. Place a rack in the top third of the oven.

Mix Butter

In a medium bowl, mash together butter, cheese, salt, and granulated garlic until combined. Stir in parsley.

Add Butter

Spread each slice of bread generously with the butter mixture. Make sure the surface is fully covered.

Bake

Place crostini on a baking sheet, close together but not touching. Bake uncovered for 10–15 minutes, until golden brown. Serve warm.

Nutrition

Serving Size

Calories

585 kcal

Total Fat

45 g

Saturated Fat

23 g

Unsaturated Fat

17 g

Trans Fat

1 g

Cholesterol

119 mg

Sodium

847 mg

Total Carbohydrate

36 g

Dietary Fiber

5 g

Total Sugars

11 g

Protein

10 g