Creamy Fresh Tomato Soup

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

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4

Ingredients

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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1300mg
    1300%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    5g
    5%
      Sugars
    15g
    15%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    35%;
    Calcium
    8%;
    Iron
    10%;
    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.
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