Cook the Book: Creamy Tomato Soup

Vegetarian
Gluten Free
Health score
19%
Cook the Book: Creamy Tomato Soup
45 min.
6
226kcal

Suggestions


Indulge in the comforting warmth of our Creamy Tomato Soup, a delightful recipe that elevates this classic dish to new heights. Perfectly vegetarian and gluten-free, this soup is not just a meal; it's an experience that brings together wholesome ingredients to create a rich, velvety texture that will have your taste buds dancing.

Imagine the aromatic blend of sautéed onions and garlic, blissfully marrying with the vibrant flavors of crushed tomatoes and fragrant oregano. With each spoonful, you’ll savor the depth of homemade chicken stock, imparting a subtle richness that sets this soup apart from the rest. The addition of half-and-half gives it a luxurious creaminess, making it a perfect starter or a cozy snack on a chilly day.

This recipe serves six, making it an ideal choice for family gatherings or a cozy dinner with friends. In just 45 minutes, you can whip up a batch that warms not only the body but also the soul. Whether enjoyed on its own or paired with your favorite crusty bread, our Creamy Tomato Soup promises to be a highlight of your culinary repertoire.

So gather your ingredients and get ready to enjoy a comforting bowl of deliciousness. With a caloric count of just 226 kcal per serving, it’s a guilt-free indulgence you can savor any time of the day!

Ingredients

  •  garlic clove minced
  • 0.5 cup half and half 
  • servings pepper black freshly ground
  • 5.3 cups chicken broth low-sodium homemade store-bought
  • 79.5 ounce canned tomatoes crushed
  • medium onion finely chopped
  • sprigs oregano fresh plus more for garnish
  • tablespoons butter unsalted

Equipment

  • sauce pan

Directions

  1. Melt the butter in a medium saucepan over medium-low heat.
  2. Add the onion and garlic, and cook, stirring, until translucent, about 8 minutes.
  3. Add the tomatoes, stock, and oregano; cover, and bring to a boil. Reduce heat, and simmer gently, un­covered, until thickened, about 45 minutes.
  4. Remove the oregano sprigs.
  5. Slowly add the half-and-half, stirring constantly. Season with salt and pepper.
  6. Garnish with oregano.
  7. Serve hot.

Nutrition Facts

Calories226kcal
Protein17.72%
Fat29.72%
Carbs52.56%

Properties

Glycemic Index
22
Glycemic Load
8.24
Inflammation Score
-9
Nutrition Score
22.59521727847%

Flavonoids

Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.03mg
Quercetin
3.75mg

Nutrients percent of daily need

Calories:225.59kcal
11.28%
Fat:8.47g
13.03%
Saturated Fat:4.36g
27.25%
Carbohydrates:33.69g
11.23%
Net Carbohydrates:25.76g
9.37%
Sugar:18.47g
20.52%
Cholesterol:17.09mg
5.7%
Sodium:571.86mg
24.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.36g
22.72%
Vitamin C:36.59mg
44.35%
Copper:0.81mg
40.73%
Manganese:0.8mg
39.96%
Potassium:1352.64mg
38.65%
Vitamin B3:7.52mg
37.61%
Vitamin E:5.04mg
33.62%
Vitamin B6:0.65mg
32.28%
Iron:5.77mg
32.05%
Fiber:7.93g
31.72%
Vitamin K:26.98µg
25.69%
Phosphorus:211.68mg
21.17%
Magnesium:84.38mg
21.1%
Vitamin A:1013.68IU
20.27%
Vitamin B1:0.3mg
20.09%
Vitamin B2:0.31mg
18.24%
Calcium:182.02mg
18.2%
Folate:55.49µg
13.87%
Vitamin B5:1.15mg
11.5%
Zinc:1.38mg
9.2%
Selenium:3.3µg
4.71%
Vitamin B12:0.25µg
4.21%