Tomato Soup with Fresh Cream

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  • Each serving
  • 260 cal
  • 21g fat (9g sat)
  • 45mg chol
  • 290mg sodium
  • 11g carb
  • 4g fiber
  • 5g protein


  • 2 tablespoons extra virgin olive oil
  • 3 medium onions, chopped
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • Pinch red pepper flakes
  • 1 tablespoon tomato paste
  • 2 1/2 to 3 cups low-sodium chicken broth
  • 10 leaves fresh basil, torn
  • 15 medium or 10 large tomatoes, cored and coarsely chopped
  • 1 cup heavy cream (for serving)


Add olive oil to a 12-quart pot and set over medium-high heat. When warm, add onions and about 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions start to color.

Stir in garlic, red pepper flakes and tomato paste. Cook 1 minute. Add broth, basil and tomatoes. Bring to a simmer, cover the pot and cook 15 to 20 minutes, or until tomatoes are softened. Adjust seasonings to taste and remove from heat.

Once soup has cooled, puree two-thirds in a blender or food processor. Serve close to room temperature, with a tablespoon of cream swirled into each bowl just before serving. Without the cream, the soup holds for a week in the fridge; it’s good hot, warm or cool, and freezes well.

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