Homemade Tomato Soup
My mom has a lovely little garden in her yard. Even with the change of seasons, the garden continues to provide plump, vine ripened tomatoes.
With the tomatoes, my mom has made homemade tomato sauce and jarred it up for the winter! As for me, I immediately wanted to make a homemade tomato soup!
I love a hot bowl of soup and some crunchy bread on a cool fall day.
I’ll admit, I haven’t had many tomato soups. Many of the soups made in restaurants are made with chicken stock and because I follow a halal diet and do not eat chicken or beef that is not butchered accordingly.
When creating this recipe, I wanted to be sure to keep it vegetarian, as my mom is a vegetarian 😀 it is also perfect for Meatless Monday 😀
This recipe was adapted from Ina Garten at food network 🙂
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups chopped red onions
- 2 carrots, shredded (about 1 cup)
- 2 tablespoon minced garlic
- 4 pounds vine-ripened tomatoes, coarsely chopped
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/3 cup packed chopped fresh basil leaves
- 3 cups vegetable stock
- 1/2 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup heavy cream
- Toppings
- Croutons, julienned basil, sour cream
- In a large pot over medium-low heat, heat the olive oil and butter.
- Add the onions and carrots and saute for about 10 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well.
- Bring the soup to a boil. Once at a boil, lower the heat and simmer, uncovered, for 30 minutes, until the tomatoes are tender.
- Add the cream to the soup.
- Using a high powdered blender, or immersion blender, blend the soup until very smooth,.
- Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
- Enjoy 🙂
Make this dish? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
Enjoy 😀
nice post kakak 😀