Creamy Tomato Soup
Try this Creamy Tomato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 onion chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 4 cups chicken stock
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 2 28 oz cans crushed tomatoes
- Carbohydrate 22.7741981974584 g
- Cholesterol 29.6515625187135 mg
- Fat 13.3236359615372 g
- Fiber 1.12261851021555 g
- Protein 13.1722814641296 g
- Saturated Fat 5.44890507867587 g
- Serving Size 1 1 Serving (531g)
- Sodium 740.930081517098 mg
- Sugar 21.6515796872428 g
- Trans Fat 0.883271714460633 g
- Calories 264 calories
Heat a large soup pot, add olive oil and butter. Add onions, slat, pepper, seasonings and smoked paprika, stir well to coat. cook until onions are soft and translucent, about 5-6 mins. Stir in garlic and tomato paste, using the back of the spoon to mash evenly. Cook for another 5-6 mins, allowing the tomato paste to become golden in spots. Add both cans of the tomatoes with juice and the broth, bring to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. Using an immersion blender, blend until smooth. You can add 1/3 cup mascarpone cheese and 1/3 cup grated havarti cheese.
