Heirloom Tomato Soup
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 20 servings (5 quarts).
During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. —Kimberly Danek Pinkson, San Anselmo, California
Ingredients
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1 large sweet onion, halved and thinly sliced
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1/4 cup extra virgin olive oil
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6 garlic cloves, minced
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12 medium heirloom tomatoes, quartered (about 8 pounds)
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1 large carrot, chopped
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1 cup fresh corn
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1/4 cup loosely packed basil leaves
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2 teaspoons sea salt
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5-1/2 cups reduced-sodium chicken broth
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1/3 cup heavy whipping cream
Directions
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1.
In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
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2.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
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3.
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
Nutrition Facts
1 cup: 73 calories, 4g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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