Creamy Fresh Tomato Soup

Creamy Fresh Tomato Soup

Serve your family this tangy creamy tomato soup decorated with basil leaves – ready in 30 minutes.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
lb fresh tomatoes (about 4 to 5 medium)
1
tablespoon olive oil
1
large onion, chopped (1 cup)
1 1/2
cups vegetable broth
1
can (6 oz) tomato paste
1
teaspoon salt
1/4
teaspoon ground nutmeg
1/8
teaspoon ground red pepper (cayenne)
1/2
cup whipping cream
1/4
cup chopped fresh basil
  1. In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.
  2. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream.
  3. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
For the best flavor, use fully ripe, juicy tomatoes in this soup.
Use a kitchen scissors to cut fresh basil quickly and easily.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 1300mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 5g,
    • Sugars 15g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.