Easy Classic Tomato Soup | Feasting At Home https://www.feastingathome.

com/simple-tomato-soup/print/38511/

Homemade Tomato Soup

AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME
PREP TIME: 10 COOK TIME: 20 TOTAL TIME: 30 MINUTES
YIELD: 4-5 CUPS 1X

DES CR IP TION

Homemade Tomato Soup made with fresh or canned tomatoes, made

in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

I NG R EDI ENTS

4 tablespoons ghee, butter or olive oil (the ghee is good!)

1 extra-large onion, diced

1 cup carrots, thinly sliced (or one red bell pepper) or use both-the
best!!)

2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano

Tomatoes)

1 cup water plus 1-2 bouillon cubes (chicken or veggie)

2 tablespoons honey or sugar (or sugar alternative)

1 teaspoon salt, more to taste

1/2 teaspoon pepper

10–15 basil leaves

pinch cayenne (optional, but good)

1/2 cup heavy cream or half and half (or sub-cashews-see notes)

1–2 tablespoon sour cream– optional!

Optional toppings:

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Easy Classic Tomato Soup | Feasting At Home https://www.feastingathome.com/simple-tomato-soup/print/38511/

Add chopped tomatoes for more texture.

Add a few basil ribbons

Arugula almond pesto

Sourdough croutons!

parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!

I NST RUCT IONS

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. (If making this vegan, add cashews now-see notes.) 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.

7. Serve in bowls with basil ribbons, arugula almond pesto,

croutons, pecorino, or fresh little tomatoes (halved).

NOTES

If making this vegan, add 1/3-1/2 cup raw cashews to simmering

tomatoes to soften before blending. You will need to blend the soup a
little longer.

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Easy Classic Tomato Soup | Feasting At Home https://www.feastingathome.com/simple-tomato-soup/print/38511/

To use broth or stock instead of bouillon cubes- feel free, but you will
need to increase the salt to taste.

Feel free to add: garlic or celery when you add the carrots.

STORE: Soup will last 4 days in the fridge or freeze for winter in
mason jars with 1-inch headroom (for expansion).

NU T R I T ION
Serving Size: Calories: 269 Sugar: 8.6 g Sodium: 1086 mg
Fat: 8.9 g Carbohydrates: 15 g Protein: 33.6 g
Cholesterol: 85.9 mg

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