Ingredients
-
4 fresh Roma tomatoes, chopped
-
1 can (14 oz) crushed tomatoes (preferably San Marzano)
-
1 small carrot, grated
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
2 tbsp olive oil or butter
-
2 cups vegetable broth
-
1/4 cup fresh basil, chopped (plus more for garnish)
-
2 sprigs fresh thyme
-
Salt and pepper to taste
-
1/2 tsp sugar (optional)
-
1/4 cup heavy cream or coconut milk (optional)
-
Parmesan rind (optional)
Instructions
-
Sauté onion in olive oil over medium heat until soft. Add garlic and cook until fragrant.
-
Stir in tomatoes and grated carrot. Cook for 10 minutes until tomatoes begin to break down.
-
Add broth, basil, thyme, and Parmesan rind. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Remove thyme and rind. Blend the soup until smooth.
-
Return to pot, season with salt, pepper, and sugar. Stir in cream and warm through gently.
-
Serve hot with garnish of basil, cream drizzle, or croutons.
Notes
-
Roast tomatoes beforehand for a deeper flavor.
-
Add chili flakes if you like a spicy kick.
-
Can be frozen without the cream and added later when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180