Cream of Tomato Soup

Ingredients and Weight:

• 1 large yellow onion (1/2 pound), chopped
• 3 cloves garlic (5 grams), minced
• 2 (28-ounce) cans crushed tomatoes (3 1/2 pounds)
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• Salt to taste

Preparation Time:

10 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the crushed tomatoes, chicken broth, oregano, basil, and black pepper. Bring to a simmer.
5. Reduce heat and simmer for 30 minutes, or until the soup has thickened slightly.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Return the puree to the pot and stir in the heavy cream.
8. Season with salt to taste.

Nutritional Information:

• Calories: 140
• Fat: 7 grams
• Protein: 4 grams
• Carbohydrates: 18 grams
• Fiber: 2 grams

Dish Characteristics:

• Creamy and flavorful
• Smooth and velvety texture
• Rich tomato flavor with a hint of herbs

User Comments:

• "This was the best tomato soup I've ever had! It was so creamy and delicious."
• "I love the hint of herbs in this soup. It really elevates the flavor."
• "This soup is so easy to make, and it's perfect for a cold winter night."

Special Precautions and Tips:

• For a vegan version, use vegetable broth instead of chicken broth and replace the heavy cream with coconut milk.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
• Serve the soup with a side of crusty bread or a grilled cheese sandwich.