Creamy Fresh Tomato Soup

Vegetarian
Gluten Free
Health score
11%
Creamy Fresh Tomato Soup
30 min.
4
208kcal

Suggestions


Indulge in the comforting warmth of our Creamy Fresh Tomato Soup, a delightful dish that perfectly balances rich flavors and wholesome ingredients. This vegetarian and gluten-free recipe is not only easy to prepare but also ready in just 30 minutes, making it an ideal choice for a quick weeknight dinner or a cozy weekend lunch.

Imagine the vibrant taste of ripe, juicy tomatoes, enhanced by the aromatic essence of fresh basil and a hint of nutmeg. Each spoonful of this creamy soup is a celebration of fresh produce, bringing the essence of summer right to your table, no matter the season. The addition of whipping cream adds a luxurious texture, transforming simple ingredients into a gourmet experience.

Whether served as a starter, a light snack, or a comforting main dish, this soup is versatile enough to suit any occasion. Pair it with crusty gluten-free bread or a fresh salad for a complete meal that will leave your taste buds dancing. With only 208 calories per serving, you can enjoy this delicious dish guilt-free!

Join us in savoring the rich, velvety goodness of this Creamy Fresh Tomato Soup, and let it warm your heart and soul. Perfect for sharing with family and friends, this recipe is sure to become a beloved staple in your kitchen.

Ingredients

  • lb tomatoes fresh ( 4 to 5 medium)
  • tablespoon olive oil 
  • cup onion chopped
  • 1.5 cups vegetable stock 
  • oz canned tomatoes canned
  • teaspoon salt 
  • 0.3 teaspoon nutmeg 
  • 0.1 teaspoon ground pepper red (cayenne)
  • 0.5 cup whipping cream 
  • 0.3 cup basil fresh chopped

Equipment

  • food processor
  • bowl
  • sauce pan
  • knife
  • blender
  • slotted spoon

Directions

  1. In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato.
  2. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold.
  3. Drain. Peel and chop tomatoes.
  4. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper.
  5. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream.
  6. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth.
  7. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan.
  8. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.

Nutrition Facts

Calories208kcal
Protein7.3%
Fat60.62%
Carbs32.08%

Properties

Glycemic Index
80
Glycemic Load
4.56
Inflammation Score
-9
Nutrition Score
13.9778260174%

Flavonoids

Naringenin
1.54mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.46mg
Myricetin
0.31mg
Quercetin
9.44mg

Nutrients percent of daily need

Calories:208.13kcal
10.41%
Fat:14.92g
22.95%
Saturated Fat:7.46g
46.61%
Carbohydrates:17.77g
5.92%
Net Carbohydrates:13.49g
4.91%
Sugar:11.2g
12.44%
Cholesterol:33.62mg
11.21%
Sodium:1011.14mg
43.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.04g
8.08%
Vitamin A:2711.73IU
54.23%
Vitamin C:38.44mg
46.6%
Vitamin K:29.66µg
28.25%
Potassium:755.04mg
21.57%
Manganese:0.41mg
20.59%
Vitamin E:2.57mg
17.15%
Fiber:4.28g
17.11%
Vitamin B6:0.31mg
15.38%
Folate:49.52µg
12.38%
Copper:0.24mg
11.91%
Magnesium:40.83mg
10.21%
Phosphorus:98.18mg
9.82%
Vitamin B3:1.95mg
9.76%
Vitamin B1:0.14mg
9.42%
Vitamin B2:0.13mg
7.87%
Iron:1.36mg
7.55%
Calcium:69.35mg
6.93%
Vitamin B5:0.45mg
4.48%
Zinc:0.66mg
4.38%
Vitamin D:0.48µg
3.17%
Selenium:1.36µg
1.94%