Better-Than-Grilled Cheese Tomato Soup recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, grated
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 (28 ounce) can fire-roasted crushed tomatoes
2 cups tomato juice
1 (15 ounce) can fire-roasted diced tomatoes, partially drained
1 tablespoon white sugar
½ cup heavy whipping cream
1 bunch fresh basil, roughly chopped, or to taste

Nutrition Info

324.5 calories
carbohydrate: 38.3 g
cholesterol: 48.4 mg
fat: 18.2 g
fiber: 7.1 g
protein: 7.3 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1395.4 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and olive oil together in a large pot over medium heat, saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes, cook and stir until fragrant, about 2 minutes.

  2. Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture, bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

Recipe Yield

4 servings

Recipe Note

This tomato soup is perfect with grilled cheese.

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