Creamy Tomato & Basil Soup

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6
Servings

15m
Prep Time

1.15m
Cook Time

16m
Ready In

Recipe: #40058

January 25, 2023

recipe by:
Tisme

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recipe by:
Tisme

"I love this Italian soup. I am posting the recipe from an old Italian cookbook I have. I use a vegetarian G/F chicken stock, but you can use whatever stock you prefer."

Original recipe yields 6 servings

Metric US

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Nutritional

Serving Size: 1 (510.3 g)
Calories 499.1
Total Fat - 34.2 g
Saturated Fat - 18.8 g
Cholesterol - 414.3 mg
Sodium - 567.8 mg
Total Carbohydrate - 30.8 g
Dietary Fiber - 4 g
Sugars - 5.2 g
Protein - 18.6 g
Calcium - 128.7 mg
Iron - 3.2 mg
Vitamin C - 30.8 mg
Thiamin - 0.2 mg

Step 1

To prepare the vegetables;

Step 2

Peel the tomato first if using fresh ~ then chop the tomatoes, finely chop the onion, finely dice the potatoes, finely dice the carrot and celery.

Step 3

Melt the butter in a large pan over a low heat, add all the vegetables at once and simmer for a few minutes. Cover with the stock and cook very gently for about an hour.

Step 4

Sieve or blend the soup and return it to the heat. Add half of the cream, a good pinch of the sugar and season to taste ~ stirring until just before boiling, then remove from the heat.