HOMEMADE TOMATO SOUP
This Homemade Tomato Soup recipe can be made with any kind of fresh tomato you have. It freezes beautifully, so you can enjoy fresh tomato soup all year long!
Servings: 8 servings
Calories: 101kcal
Ingredients
- 3 tablespoon butter or olive oil
- 3 shallots minced
- 2 ½ - 3 lbs fresh tomatoes cored and chopped
- salt and pepper
- pesto and fresh basil for serving optional
Instructions
- Warm the butter or olive oil in a large stockpot over medium heat. Add in the shallots and cook, stirring often, until they are translucent and beginning to caramelize, 6-8 minutes. Then, add in the chopped tomatoes and cover until the juices begin to simmer. If tomatoes seem dry, you may need to add 1 cup of water or stock.
- Reduce heat to medium-low, and allow to cook for 30-45 minutes, stirring occasionally. Remove from heat allow to cool.
- Working in batches with a blender, blend the soup to a smooth consistency. Warm and enjoy, or freeze in an airtight container. Serve with pesto and fresh basil if desired.
Video
Notes
Make it Dairy Free: use olive oil in place of butter
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 770mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2729IU | Vitamin C: 43mg | Calcium: 36mg | Iron: 1mg