Italian Cream of Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 tbsp Butter, unsalted (1/4 cup).5 large Onions, raw courser chopped3 clove Garlic 30 grams Tomato Paste (2 tablespoons)5 cup Tomatoes, Pomi Chopped Tomatoes .5 cup Half and Half Cream 3 tsp. dried oregano (not in nutritional analysis)Sea salt and white pepper to taste (not in nutritional analysis)
Melt 4 tbls. butter and add onions, garlic and oregano. Cover with lid and sweat the vegetables until softened (3 min or so), stirring occasionally. Remove lid and add the tomato paste. When it is melted into the onions then stir in the tomatoes. Reduce the heat to medium low and cook about 30 minutes (until tomatoes are soft and onions nearly dissolved). Stir occasionally. Using an immersion blender puree thoroughly. You can use a blender (fill half way). Strain to make sure it is smooth. Discard solids. Add 1/2 cup of half and half and the remaining two tbl butter. Taste and adjust seasoning.
Serving Size: 6 servings
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 258.7
- Total Fat: 20.8 g
- Cholesterol: 58.7 mg
- Sodium: 99.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 8.2 g
- Protein: 4.2 g
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