Tomato Soup with Fresh Cream

Serves: 6 to 8

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A swirl of cream makes this easy soup rich and luxurious.

Ingredients

Preparation

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.

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

More about: soup, tomatoes

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