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Creamy Spring Tomato Soup

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A comforting and fresh creamy tomato soup perfect for spring, made with simple ingredients and a velvety texture. Ideal for beginners and quick to prepare.

Ingredients

Scale
  • 2 pounds (900g) fresh tomatoes, ripe and juicy, preferably heirloom or vine-ripened
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 large garlic cloves, minced
  • 1 medium carrot, peeled and chopped
  • 3 cups (720 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free option)
  • A handful of fresh basil leaves, torn or chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar or honey (optional, if tomatoes are too tart)

Instructions

  1. Wash the tomatoes thoroughly, then chop them roughly into quarters. Dice the onion finely, peel and chop the carrot, and mince the garlic cloves.
  2. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and chopped carrot, stirring occasionally for about 5-7 minutes until softened and onions turn translucent.
  3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
  4. Add the chopped tomatoes to the pot and stir to combine. Pour in 3 cups (720 ml) vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes.
  5. Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If using a countertop blender, let the soup cool slightly and blend in batches.
  6. Stir in 1/2 cup (120 ml) heavy cream slowly to create a silky finish. Season with salt and freshly ground black pepper to taste. Add 1 teaspoon sugar or honey if tomatoes are too tart. Stir and taste to adjust seasoning.
  7. Tear or chop a handful of fresh basil leaves and stir into the soup just before serving.

Notes

Add cream off the heat to prevent curdling. If soup is too thick after blending, add a splash of broth or water to reach desired consistency. Use ripe tomatoes for best flavor. Simmer longer (up to 40 minutes) for deeper taste but watch to avoid over-reduction. For dairy-free, substitute heavy cream with coconut or cashew cream. For a spicy kick, add red pepper flakes or jalapeño with onions.

Nutrition

Keywords: creamy tomato soup, spring tomato soup, easy tomato soup, homemade tomato soup, fresh tomato soup, beginner recipe, comfort food

Find it online: https://norasfoods.com/creamy-spring-tomato-soup-recipe-easy-homemade-perfect-for-beginners/