Homemade Creamy Tomato Soup

This Homemade Creamy Tomato Soup recipe is a comforting and delicious option for a fall or winter appetizer or starter. Made with fresh ripe tomatoes, onions, garlic, vegetable stock, tomato paste, and heavy cream, this soup is rich, creamy, and bursting with flavor. It is also gluten-free and suitable for lacto-ovo vegetarians.

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, minced
• 2 pounds ripe tomatoes (please use fresh not canned, your body and taste buds will thank you)
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 cup heavy cream

Instructions:

1. Begin by skinning and seeding your tomatoes. This is achieved by bringing water to a boil and scoring your tomatoes by lightly cutting a cross on both ends. Submerge tomatoes in boiling water for 30 seconds and transfer to a bowl of cold water. Peel off the skin, cut then ends off, then cut in half and remove the seeds.
2. Heat oil in a large pot and cook onions for 3 minutes.
3. Add garlic and cook for another minute. Then add tomatoes and cook until soft, or about 5 minutes.
4. Stir in the vegetable stock, bring to a boil, and then reduce to a simmer for 10 minutes.
5. Remove from heat and cool slightly.
6. Transfer to a food processor in small batches or use an immersion blender to blend until smooth.
7. Add sugar and tomato paste and bring to a boil. Reduce heat. While stirring continuously, slowly add cream. Allow to mix and heat but not to boil.
8. Season to taste with salt and pepper.

Recipe Details:

• Total Time: 45 minutes
• Servings: 6
• Vegetarian: Yes
• Gluten Free: Yes

Nutritional Information:

• Calories: 220.85 kcal
• Fat: 17.12 g
• Saturated Fat: 9.37 g
• Carbohydrates: 16.2 g
• Net Carbohydrates: 12.79 g
• Sugar: 10.24 g
• Cholesterol: 44.82 mg
• Sodium: 409.92 mg
• Protein: 4.07 g
• Vitamin B2: 0.17 mg
• Selenium: 2.55 µg
• Vitamin B3: 2.06 mg
• Manganese: 0.33 mg
• Copper: 0.31 mg
• Fiber: 3.41 g
• Vitamin B5: 0.55 mg
• Phosphorus: 81.9 mg
• Potassium: 563.56 mg
• Vitamin B6: 0.28 mg
• Vitamin B1: 0.13 mg
• Magnesium: 37.21 mg
• Iron: 2.21 mg
• Folate: 25.38 µg
• Zinc: 0.57 mg
• Vitamin K: 11.64 µg
• Vitamin C: 16.83 mg
• Vitamin A: 1073.34 IU
• Calcium: 84.64 mg
• Vitamin D: 0.63 µg
• Vitamin B12: 0.06 µg
• Vitamin E: 2.9 mg

For more details and to view the original recipe, you can visit here. Enjoy this delicious and creamy tomato soup!