Tomato Soup Recipe With Fresh Tomatoes Recipe

Ingredients

Soup Base

• 4 tablespoons olive oil, ghee, or butter
• 1 large onion, diced
• 1 cup carrots, thinly sliced
• 2 lbs fresh tomatoes (or one 28-ounce can of San Marzano Tomatoes)
• 1 cup water
• 1-2 bouillon cubes (chicken or veggie)
• 2 tablespoons sugar, honey or maple syrup
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 10-15 basil leaves
• 1 pinch cayenne (optional)

Cream Finish

• 0.5 cup heavy cream or half and half
• 1-2 tablespoons sour cream (optional)

Optional Toppings

• chopped tomatoes for more texture
• basil ribbons
• arugula almond pesto
• sourdough croutons
• parmesan cheese or pecorino

Instructions

Make the Soup

1. Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it's gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
3. Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
4. Return it to the pot. Stir in the cream.
5. Taste and adjust salt and sugar. Add a little pinch of cayenne.
6. Whisk in the sour cream if you like.

Serve

1. Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).

Notes

• For a vegan version, substitute the cream with cashews blended into the soup.
• The ghee really elevates the flavor if you have it on hand.
• You can use one red bell pepper in addition to or instead of carrots for extra flavor.