Ingredients for Barefoot Contessa Cream Of Fresh Tomato Soup
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- Carrots (not used in recipe)
- 2 cloves garlic, minced
- 2 1/2 pounds ripe tomatoes
- 1 teaspoon sugar
- Tomato Paste (not used in recipe)
- 1/2 cup fresh basil leaves, chopped
- Chicken Stock (vegetable broth used instead)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Crouton
- 4 cups vegetable broth
- freshly grated Parmesan (optional garnish, quantity not specified)
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How to Make Barefoot Contessa Cream Of Fresh Tomato Soup
- Preheat oven to 400°F (200°C).
- Halve the tomatoes and place them cut-side down on a baking sheet. Roast for 40-45 minutes, or until softened and slightly caramelized.
- While tomatoes are roasting, heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
- Add the roasted tomatoes to the pot along with the vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
- Remove from heat and carefully transfer the soup to a blender, food processor, or use an immersion blender to puree until smooth. If using a blender or food processor, work in batches to avoid splattering.
- Strain the soup through a fine-mesh sieve or colander to remove any seeds or skins (optional).
- Return the pureed soup to the pot and stir in the heavy cream. Heat through gently; do not boil.
- Taste and adjust seasoning as needed. Garnish with fresh basil before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
65g
Fat
49g
Carbs
9g
