I like eating soup in the cooler weather–it’s great having a hot bowl of soup on a cold rainy or snowy day, isn’t it? I have several new soup recipes friends have given me that I’ll be trying out. Julie, who is a wonderful cook and baker, shared this tomato soup recipe with me from the August/September 2012 Issue of Healthy Cooking. It’s also posted at Taste of Home.
This is a wonderfully thick, creamy soup–and the great thing is, it doesn’t have any cream in it, unless you choose to drizzle it with some cream before serving. It’s the veggies and seasonings that make it thick and creamy, because you blend or process the soup before serving. In addition to tomatoes, this soup also has onion, olive oil, garlic, carrot, corn, sea salt, and basil in it, so it’s very healthy! It also has chicken stock, but you could use vegetable stock if you want to make this vegetarian.
The original recipe makes 20 servings, so I halved the recipe, since I didn’t need to make that much soup! Julie uses less onion when she makes this, so if you’re not crazy about onion, you can do that too. I actually used a little more onion and basil in my version. Thanks for sharing this recipe, Julie! 🙂
HEIRLOOM TOMATO SOUP slightly adapted from Healthy Cooking
Makes 10 servings (about 2 1/2 quarts)
- 1 medium sweet onion, halved and thinly sliced
- 2 Tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 6 medium heirloom tomatoes, quartered (about 4 lbs.)
- 1 medium size carrot, chopped
- 1/2 cup fresh corn (or use frozen corn, thawed)
- 1/4 cup loosely packed basil leaves
- 1 teaspoon sea salt
- 2 3/4 cups chicken broth (regular or reduced-sodium–or substitute vegetable broth)
- optional: 1/4 cup heavy whipping cream to drizzle for garnish
In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil, and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
In a food processor or blender, process soup in batches (to be safe, just fill your blender or processor about half full–if you overfill, the hot soup could overflow and possibly burn you). As you are processing the soup, you’ll need another bowl or container to put the processed soup in. When finished processing, return all the processed soup to your pot and heat through.
To serve, ladle into bowls and drizzle each serving with about 1/2 to 3/4 teaspoon heavy whipping cream if desired. Each serving is approximately 75 calories.
Serving your soup in a teacup is a fun idea–especially if you love vintage teacups like I do!
I also love all kinds of soups, but tomato is one of my favorites! What’s yours?