Tomato Soup
This easy American soup is ready in about 30 minutes and makes 4 servings. It is built around canned whole tomatoes, onion and garlic. The cooking is mostly simmering and blending. It is vegetarian and gluten-free. It is on the lighter side, at about 180 calories and 4 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
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Ingredients
For 4 servings
- 800 gcanned whole tomatoes
- 1onion
- 4 clovesgarlic
- 100 mlheavy cream
- 2 tbspbutter
Instructions
- Dice the onion and mince the garlic. Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook 1 minute more.
- Pour in the canned whole tomatoes with their juices. Break the tomatoes apart with a spoon. Season with salt and pepper, then simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
- Stir in the heavy cream and heat through for 2 minutes. Taste and adjust seasoning. Serve hot.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Fat
- 10 g
- Carbs
- 20 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- Diet: vegetarian, gluten-free
- In cookbook: 5 Ingredients or Less
