Ingredients for Simple And Creamy Tomato Soup
- 2 tablespoons butter
- 28 ounces canned crushed tomatoes
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 medium onion, chopped
- 1 cup chopped carrots
- Dried Parsley
- 1/2 cup heavy cream
- 2 bay leaves
- 1 cinnamon stick
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
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How to Make Simple And Creamy Tomato Soup
- Melt 2 tablespoons of butter in a large stockpot over medium heat.
- Add 1 medium chopped onion and cook for 5 minutes, or until softened.
- Stir in 28 ounces of canned crushed tomatoes, 1 cup of chopped carrots, 4 cups of chicken stock, 2 bay leaves, 1 cinnamon stick, 1 tablespoon of chopped fresh parsley, and 1 teaspoon of dried thyme.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Carefully remove the bay leaf and cinnamon stick. Let the soup cool slightly.
- Once cooled, carefully puree the soup using an immersion blender or transfer to a regular blender in batches (vent the lid) and blend until smooth.
- Return the soup to the pot and gently reheat. Stir in 1/2 cup of heavy cream (or milk) if desired.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
30g
Fat
14g
Carbs
4g
