Ingredients
- 1 kg ripe tomatoes chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 medium-sized carrot peeled and diced
- 1 celery stalk diced
- 1 liter vegetable broth
- 30 ml olive oil
- 5-10 ml balsamic vinegar (adjust to taste)
- 5-10 ml honey or sugar (adjust to taste)
- salt and pepper to taste
- 15 ml fresh basil leaves chopped
- 125 ml heavy cream (optional for a creamier soup)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, garlic, carrots, and celery to the pot. Sauté them for about 5-7 minutes until they become soft and the onions turn translucent.
- Add the chopped tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once it's boiling, reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are very tender.
- Remove the pot from heat and allow the soup to cool slightly.
- Use an immersion blender to carefully blend the soup until it's smooth. Alternatively, you can transfer the soup to a blender in batches, blending each batch until smooth, and then returning it to the pot.
- Place the pot back on the stove over low heat. Add balsamic vinegar, honey or sugar, salt, pepper, and basil to the soup. Stir well and let it simmer for an additional 5-10 minutes to allow the flavors to meld. Adjust the seasoning to your taste by adding more vinegar, honey, salt, or pepper if needed.
- If you want a creamy tomato soup, stir in the heavy cream at this stage. Heat the soup for another 5 minutes, but do not let it boil.
- Once the soup is heated through and seasoned to your liking, remove it from the heat.
- Serve the tomato soup hot, garnished with fresh basil leaves or a drizzle of cream, if desired.Enjoy your delicious homemade tomato soup!
Nutrition Facts
Tomato soup
Amount per Serving
Calories
251
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
36
mg
12
%
Sodium
1027
mg
45
%
Potassium
724
mg
21
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
4
g
8
%
Vitamin A
5646
IU
113
%
Vitamin C
38
mg
46
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.