Ingredients
- 1 tablespoon butter, or olive oil
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 2 pounds Roma tomatoes, chopped, about 6-8 tomatoes
- 2 tablespoon tomato paste
- ½ teaspoon thyme
- 1 teaspoon white sugar (organic for vegan-friendly), or more to taste
- 1 tablespoon balsamic vinegar
- 1 cup vegetable broth
- ½ cup cream, 15%
- salt and pepper, to taste
Optional Garnishes
- basil, chopped, fresh
- pepitas
Instructions
- Heat the butter in a large pot, over medium heat. Add the onion and garlic, and cook for 4-5 minutes, until softened.
- Add the tomatoes and tomato paste. Stir to combine, and cook for 1-2 minutes.
- Add the thyme, sugar, and balsamic vinegar. Cook for 2-3 more minutes.
- Add the broth. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Use an immersion blender to process the soup until it is a creamy consistency. (I like to leave mine just a little bit chunky.) If you do not have an immersion blender, carefully transfer to a regular blender, process, and then return it to the pot.
- Stir in the cream. Add additional salt and pepper, if desired. Serve garnished with the basil and pepitas.
Nutrition (estimated per serving)
Calories: 167kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 325mgPotassium: 595mgFiber: 3gSugar: 9gVitamin A: 2240IUVitamin C: 30mgCalcium: 55mgIron: 1mg
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