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Cream of Tomato Soup

Time:
1 Hour
Difficulty:
Easy
Serves:
11 People
Cream of Tomato Soup

Ingredients

  • 1 tsp olive oil
  • 3 oz yellow onion, diced
  • 1 Tbsp garlic, minced
  • 6 oz tomato puree, canned
  • 1 1/2 cup white wine
  • 1 1/2 lbs tomatoes, fresh, diced
  • 4 1/2 cups vegetable stock
  • 3 Tbsp heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp tarragon, chopped

Instructions

  1. Heat olive oil in a pot over medium-high heat.
  2. Sauté onions and garlic until soft then add tomato puree and cook until rusty in color (About 4-5 minutes).
  3. Add wine and reduce by half.
  4. Add diced tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 30 minutes. Add cream.
  5. Puree soup until smooth using an Immersion blender. Strain.
  6. Finish with salt, pepper and chopped tarragon.

Nutrition

Calories 64
Protein 1 g
Sodium 210 mg
Carbohydrates 6 g
Fat 2 g
Fiber 1 g
Servings 11