Description
A rich and velvety tomato soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 medium carrots (sliced)
- 1 medium onion (chopped)
- 4 cloves garlic (smashed)
- 2 cups chicken stock (or vegetable stock)
- 28 ounces can crushed tomatoes
- 1–2 teaspoons salt
- 1 teaspoon dried thyme
- ½ cup cream
- to taste minced basil or parsley (to serve)
Instructions
- In a large pot over medium-high heat, heat the olive oil until hot. Add the sliced carrots and chopped onion, cooking them until the onion turns translucent, about 5 minutes.
- Add the smashed garlic and cook for one minute more.
- Add in the crushed tomatoes, chicken stock, salt, and thyme, stirring well. Bring to a boil, then lower the heat to simmer uncovered for about 10 minutes until the carrots are soft.
- Working in batches, blend the soup until it is velvety smooth, then return it to the pot.
- Stir the cream into the soup and season to taste with extra salt and pepper, if needed.
Notes
- This soup can be garnished with fresh basil or parsley for added flavor.
- Adjust the amount of salt according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg