Creamy Tomato Soup Recipe

• 份量: 8 servings
• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 卡路里: 222 kcal
• 總脂肪: 14 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 40 mg
• 鈉: 422 mg
• 總碳水化合物: 22 g
• 膳食纖維: 4 g
• 總糖: 12 g
• 蛋白質: 7 g