With the tomatoes, my mom has made homemade tomato sauce and jarred it up for the winter! As for me, I immediately wanted to make a homemade tomato soup!
I love a hot bowl of soup and some crunchy bread on a cool fall day.
I’ll admit, I haven’t had many tomato soups. Many of the soups made in restaurants are made with chicken stock and because I follow a halal diet and do not eat chicken or beef that is not butchered accordingly.
When creating this recipe, I wanted to be sure to keep it vegetarian, as my mom is a vegetarian 😀 it is also perfect for Meatless Monday 😀
This recipe was adapted from Ina Garten at food network 🙂
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter
- 1½ cups chopped red onions
- 2 carrots, shredded (about 1 cup)
- 2 tablespoon minced garlic
- 4 pounds vine-ripened tomatoes, coarsely chopped
- 1½ teaspoons sugar
- 1 tablespoon tomato paste
- ⅓ cup packed chopped fresh basil leaves
- 3 cups vegetable stock
- ½ tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup heavy cream
- Croutons, julienned basil, sour cream
- In a large pot over medium-low heat, heat the olive oil and butter.
- Add the onions and carrots and saute for about 10 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well.
- Bring the soup to a boil. Once at a boil, lower the heat and simmer, uncovered, for 30 minutes, until the tomatoes are tender.
- Add the cream to the soup.
- Using a high powdered blender, or immersion blender, blend the soup until very smooth,.
- Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
- Enjoy 🙂
Make this dish? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate