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Farmhouse Tomato Soup Recipe

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Pressure Cooker Creamy Garden Tomato Soup Instant Pot Recipe
Pressure Cooker Creamy Garden Tomato Soup Instant Pot Recipe from www.thecreativebite.com

Description

This farmhouse tomato soup recipe is comfort in a bowl. Made with fresh tomatoes, herbs, and vegetables, this soup is hearty and perfect for a cozy dinner or a cold winter day.

Prep Time

Preparation time for this soup is approximately 20 minutes.

Cook Time

Cooking time for this soup is approximately 40 minutes.

Ingredients

The ingredients required to make this farmhouse tomato soup include:
  • 6 large tomatoes, cored and chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 large carrot, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1/2 cup heavy cream

Equipment

To make this soup, you will need the following equipment:
  • A large soup pot
  • A blender or immersion blender
  • A wooden spoon or spatula
  • A sharp knife
  • A cutting board

Method

Follow these steps to make farmhouse tomato soup:
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion, garlic, carrot, and celery to the pot and cook for 5-7 minutes until the vegetables are softened.
  3. Add the chopped tomatoes, tomato paste, thyme, oregano, salt, and pepper to the pot and stir to combine.
  4. Pour in the chicken broth and bring the soup to a simmer.
  5. Cover the pot and let the soup simmer for 20-25 minutes until the vegetables are tender and the flavors have developed.
  6. Remove the pot from the heat and use an immersion blender or transfer the soup to a blender to puree until smooth.
  7. Return the soup to the pot and stir in the heavy cream.
  8. Heat the soup gently over low heat for 5-10 minutes until warmed through.
  9. Taste the soup and adjust the seasoning as needed.
  10. Serve the soup hot with crusty bread or croutons on top.

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains the following nutritional information:
  • Calories: 187
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 27mg
  • Sodium: 774mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 9g
  • Protein: 5g

Recipes FAQ

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes instead of fresh. Use 28 ounces of canned tomatoes in place of the fresh tomatoes in this recipe.

Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by substituting vegetable broth for the chicken broth.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by omitting the heavy cream and adding 1/2 cup of coconut milk or almond milk instead.

Recipe Tips

  • For a thicker soup, add 1-2 tablespoons of flour to the pot when cooking the vegetables.
  • For a spicier soup, add a pinch of red pepper flakes or cayenne pepper to the pot with the other seasonings.
  • If you don't have an immersion blender or regular blender, you can use a potato masher to mash the soup until it's mostly smooth.
  • This soup is delicious topped with croutons, shredded cheese, or fresh herbs like basil or parsley.

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