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Carla Hall Tomato Soup Recipe

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Carla Hall's Ultimate Comfort Soup Comfort soup, Chunky tomato soup recipe, Soup recipes
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Description

Carla Hall is a well-known chef and television personality, and her tomato soup recipe is a true classic. This soup is hearty, comforting, and bursting with flavor. Made with fresh, ripe tomatoes and a blend of aromatic spices, it's the perfect dish for any occasion.

Prep Time

The prep time for this recipe is around 30 minutes. This includes chopping the vegetables and preparing the spices.

Cook Time

The cook time for this recipe is around 40 minutes. This includes simmering the soup on the stove.

Ingredients

For this recipe, you'll need:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 6 large tomatoes, chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream

Equipment

For this recipe, you'll need a large pot or dutch oven, a wooden spoon, and a blender or immersion blender.

Method

1. In a large pot or dutch oven, heat the olive oil over medium heat. 2. Add the chopped onion and cook for 5 minutes, or until softened. 3. Add the minced garlic and cook for an additional 2 minutes. 4. Add the tomato paste, cumin, smoked paprika, coriander, and cayenne pepper to the pot. Stir to combine and cook for 1 minute. 5. Add the chopped tomatoes and vegetable broth to the pot. Stir to combine. 6. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. 7. Remove the pot from the heat and let it cool slightly. 8. Use a blender or immersion blender to puree the soup until it's smooth. 9. Return the soup to the pot and stir in the salt, black pepper, and heavy cream. 10. Reheat the soup over low heat until it's hot and ready to serve.

Notes

This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. To reheat, simply heat the soup in a pot over low heat until it's hot and bubbly.

Nutrition Info

This recipe makes 6 servings. Here's the nutritional information per serving:
  • Calories: 157
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Sugar: 9g
  • Sodium: 890mg

Recipes FAQ

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes instead of fresh. Use two 28-ounce cans of whole peeled tomatoes, drained and chopped.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the fridge for up to 5 days or freeze it for up to 3 months.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth. Just be aware that the soup won't be vegetarian if you use chicken broth.

Recipe Tips

  • For a vegan version of this recipe, simply omit the heavy cream.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Just be sure to let the soup cool slightly before blending.
  • This recipe is great for using up ripe tomatoes that are past their prime.
  • If you like your soup with a bit of texture, you can reserve some of the chopped tomatoes and add them to the soup after blending.

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