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Fresh Tomato Soup
Make homemade tomato soup with fresh tomatoes for a comforting meal.
Course
Soup
Cuisine
American
Keyword
Fresh Tomato Soup, Tomato Soup
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
40
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
4
Calories
373
kcal
Author
Stephanie Manley
Ingredients
▢
3
pounds
Roma or Plum tomatoes
▢
3
tablespoons
vegetable oil
divided use
▢
1
cup
chopped yellow onion
▢
½
teaspoon
salt
▢
1
cup
heavy cream
▢
1¼
cups
water
▢
salt and black pepper to taste
Instructions
Preheat oven to 400 degrees.
Wash tomatoes and slice in half. Lay tomatoes skin side down on a baking sheet.
Drizzle with olive oil and sprinkle salt and pepper on the tomatoes.
Bake for 75 minutes.
When the tomatoes have about 10 minutes left in their baking, chop onion and place in a large heavy pot over medium heat.
Add 1 tablespoon olive oil and ½ teaspoon salt. Saute the onions until they are soft and translucent.
Add roasted tomatoes, 1 cup heavy cream, and 1¼ cups of water to the pot.
Bring to boil then reduce heat to low and simmer for about 25 minutes.
To make the soup smooth and creamy, puree soup with a blender.
Nutrition
Calories:
373
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
33
g
|
Saturated Fat:
22
g
|
Cholesterol:
81
mg
|
Sodium:
335
mg
|
Potassium:
909
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
3710
IU
|
Vitamin C:
49.9
mg
|
Calcium:
82
mg
|
Iron:
1
mg
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