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Cream of Tomato Soup
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 7 cups tomatoes, canned whole, no salt added
  • 1 onion, yellow, coarsely chopped (~2/3 cup)
  • 2 tsp garlic, minced
  • 1 tsp jalapeno, seeded, minced
  • 2 tsp ginger, fresh, peeled, minced
  • 3 tbsp olive oil
  • 1/2 tsp cumin, ground
  • 2 1/4 cups chicken broth, canned, low sodium
  • 1 1/2 tbsp sugar, white granulated
  • 1/4 tsp salt, kosher
  • 1 tsp pepper, black freshly ground
  • 1/4 cup cream, heavy (35%)
Instructions:
  1. Prep
    1. Drain half of the canned tomatoes, discarding juice, then puree with remaining half of the tomatoes (including juice)in a blender.
  2. Cooking
    1. Cook onion, garlic, Jalapeno, and ginger in oil in a pot over medium heat, stirring frequently, until onion is softened, about 5 minutes.
    2. Add cumin and cook, stirring, 1 minute.
    3. Stir in pureed tomatoes, broth, sugar and simmer, uncovered, stirring occasionally, 15 minutes.
    4. Working in 2 or 3 batches, blend soup in blender until smooth (use caution when blending hot liquids).
    5. Transfer soup as blended to a sieve set over a second pot and force through sieve, discarding seeds.
    6. Stir in salt, pepper and cream and gently reheat.
    7. Serve hot.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26513%
Total Fat 16g25%
    Saturated Fat 5g24%
    Trans Fat 0g--
Cholesterol 20mg7%
Sodium 509mg21%
Total Carbohydrate 28g9%
    Dietary Fiber 5g19%
    Sugars 18g--
Protein 6g13%
Vitamin A 778iu16%
Vitamin C 63mg105%
Calcium 160mg16%
Iron 3mg17%