Tomato Soup is my ultimate comfort food when it’s cold outside. My husband and I had been talking about tomato soup for the last week, so I knew I needed to make a big pot. This recipe can easily be halved, but I like to make extra. It freezes really well!
Bring to a boil, cover, and simmer for a minimum of 15-20 minutes. If you have more time, simmer for longer.
I like to garnish mine with a little mozzarella and basil. Also, I served it with Cauliflower Crust Cheese Sticks…yum!!
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
Recipe adapted from The Pioneer Woman