Creamy Tomato Soup

Vegetarian
Health score
6%
Creamy Tomato Soup
25 min.
8
133kcal

Suggestions


Indulge in the comforting warmth of our Creamy Tomato Soup, a delightful vegetarian dish that’s perfect for any occasion. Whether you’re looking for a starter to impress your dinner guests or a cozy snack to savor on a chilly day, this soup is sure to satisfy your cravings. Made with a luscious blend of crushed tomatoes and enriched with creamy goodness, this soup offers a harmonious balance of flavors and textures.

In just 25 minutes, you can whip up a batch that serves eight, making it an excellent choice for family gatherings or casual get-togethers with friends. As the aroma of sautéed onions and garlic fills your kitchen, you’ll be transported to a place of culinary bliss. The addition of heavy cream elevates the dish, creating a rich and velvety texture that pairs beautifully with the robust taste of tomatoes.

This Creamy Tomato Soup not only pleases the palate but also nourishes the body, boasting a modest 133 calories per serving. With its combination of wholesome ingredients, it makes for a guilt-free indulgence. Whether enjoyed alongside a crusty loaf of bread or as a stand-alone meal, this soup invites you to slow down and enjoy life’s simple pleasures. So gather your ingredients, don your apron, and embark on this flavorful cooking adventure—you won’t regret it!

Ingredients

  • 28 oz canned tomatoes with juice crushed canned
  • tablespoons flour all-purpose
  • clove garlic chopped
  • 0.5 cup cup heavy whipping cream warmed
  • 1.5 cups chicken broth low-sodium
  • tablespoons olive oil 
  •  onion chopped
  • servings salt and pepper 

Equipment

  • bowl
  • sauce pan
  • whisk
  • blender

Directions

  1. Warm oil in a large saucepan over medium-high heat.
  2. Add onion and cook, stirring often, until softened, 3 to 5 minutes.
  3. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
  4. Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
  5. Working in batches, carefully transfer soup to a blender and puree until smooth.
  6. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper.
  7. Serve hot in warmed cups.

Nutrition Facts

Calories133kcal
Protein9.28%
Fat59.73%
Carbs30.99%

Properties

Glycemic Index
21.25
Glycemic Load
3.39
Inflammation Score
-5
Nutrition Score
6.7556522203528%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
2.8mg

Nutrients percent of daily need

Calories:133.23kcal
6.66%
Fat:9.45g
14.53%
Saturated Fat:4.03g
25.2%
Carbohydrates:11.03g
3.68%
Net Carbohydrates:8.85g
3.22%
Sugar:5.45g
6.06%
Cholesterol:16.81mg
5.6%
Sodium:342.78mg
14.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.3g
6.61%
Vitamin E:1.89mg
12.57%
Vitamin C:10.35mg
12.55%
Manganese:0.22mg
10.95%
Copper:0.22mg
10.76%
Potassium:366.57mg
10.47%
Vitamin B3:1.96mg
9.79%
Vitamin B6:0.18mg
9.02%
Fiber:2.18g
8.71%
Vitamin A:432.3IU
8.65%
Iron:1.54mg
8.56%
Vitamin K:7.91µg
7.53%
Vitamin B1:0.1mg
6.61%
Vitamin B2:0.11mg
6.25%
Phosphorus:60.24mg
6.02%
Magnesium:23.21mg
5.8%
Calcium:49.6mg
4.96%
Folate:19.55µg
4.89%
Vitamin B5:0.34mg
3.41%
Zinc:0.39mg
2.59%
Selenium:1.8µg
2.57%
Vitamin D:0.24µg
1.59%
Vitamin B12:0.07µg
1.13%
Source:My Recipes