Heirloom Tomato Soup

Name: Heirloom Tomato Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20 servings (5 quarts)
Ingredients: 1 large sweet onion, halved and thinly sliced; 1/4 cup extra virgin olive oil; 6 garlic cloves, minced; 12 medium heirloom tomatoes, quartered (about 8 pounds); 1 large carrot, chopped; 1 cup fresh corn; 1/4 cup loosely packed basil leaves; 2 teaspoons sea salt; 5-1/2 cups reduced-sodium chicken broth; 1/3 cup heavy whipping cream

Total Time Prep: 30 min. Cook: 20 min.

Yield 20 servings (5 quarts)

Test Kitchen Approved

During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. —Kimberly Danek Pinkson, San Anselmo, California

Ingredients

1 large sweet onion, halved and thinly sliced
1/4 cup extra virgin olive oil
6 garlic cloves, minced
12 medium heirloom tomatoes, quartered (about 8 pounds)
1 large carrot, chopped
1 cup fresh corn
1/4 cup loosely packed basil leaves
2 teaspoons sea salt
5-1/2 cups reduced-sodium chicken broth
1/3 cup heavy whipping cream

Directions

In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

Nutrition Facts

1 cup: 73 calories, 4g fat (1g saturated fat), 5mg cholesterol, 356mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

During the late summer months, I make this soup about once a week. Even my son, who normally does not like tomatoes, loves this soup. —Kimberly Danek Pinkson, San Anselmo, California

Recipe Creator