During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. —Kimberly Danek Pinkson, San Anselmo, California
Heirloom Tomato Soup
Heirloom Tomato Soup
Prep Time
30 min
Cook Time
20 min
Yield
20 servings (5 quarts)
Ingredients
- 1 large sweet onion, halved and thinly sliced
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, minced
- 12 medium heirloom tomatoes, quartered (about 8 pounds)
- 1 large carrot, chopped
- 1 cup fresh corn
- 1/4 cup loosely packed basil leaves
- 2 teaspoons sea salt
- 5-1/2 cups reduced-sodium chicken broth
- 1/3 cup heavy whipping cream
Directions
- In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
- Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
- In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.
Nutrition Facts
1 cup: 73 calories, 4g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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