Easy Classic Tomato Soup
This classic, easy recipe tomato soup is cozy, comforting and perfect for the chilly fall weather! It can be stored for up to 4 days in the fridge or freeze in mason jars for the winter.
- 4 tablespoons ghee, butter or olive oil
- 1 extra-large onion, diced
- 1 cup carrots, thinly sliced (or one red bell pepper)
- 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
- 1 cup chicken or vegetable stock
- 2 tablespoons honey or sugar (or sugar alternative)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 10 to 15 basil leaves
- A pinch of cayenne (optional)
- 1/2 cup heavy cream or half and half
- 1 to 2 tablespoons sour cream (optional)
- Heat butter in a heavy-bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, and saute for 3-4 minutes more until onions are golden and fragrant.
- Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it's gently simmering. Simmer for 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
- Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
- Return it to the pot. Stir in the cream.
- Taste and adjust salt and sugar. Add a little pinch of cayenne.
- Whisk in the sour cream if you like.
- Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).
Recipe courtesy of Feasting at Home.