Creamy tomato soup
Hearty and filling, this creamy tomato soup begs for some crusty bread to dip in it. Perfect for a fast dinner, serve up on any weeknight!
Servings 6 -8
Calories 155kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove of garlic finely minced or grated
- 1/2 a medium onion finely diced or one small onion
- 1 1/2 large carrots peeled and finely diced (the size of the onion)
- 2 tablespoons tomato paste
- 2 28- ounce cans diced or whole tomatoes with basil
- 15 ounces chicken broth that's about 2 cups
- 1/2 cup water
- 1/4 cup heavy cream or half and half
- salt and pepper to taste
- freshly chopped parsley
Instructions
- In a large pot, melt the butter and olive oil over medium heat.
- Add the onions and carrots and cook 5-6 minutes. Add the garlic and cook until just fragrant, about a minute.
- Add the tomato paste and cook to release the flavors--about 2 minutes.
- Add the tomatoes with their juice, the water and broth and bring to a simmer.
- Season with salt and pepper to taste and add the cream.
- Cook slightly covered for 20-30 minutes ( you can do it for longer if you have the time) until the carrots soften.
- Use a potato masher or immersion blender to smooth out any chunks if you prefer, or leave it as-is for a hearty texture.
- Sprinkle with parsley just before serving and a little parmesan cheese.
- *Adapted from The Pioneer Woman's tomato soup with parmesan croutons.
Nutrition
Calories: 155kcal