Italian-Style Cream of Tomato Recipe 🍅
Description:
Hearty, wholesome, and EASY! This Italian-style cream of tomato soup is a versatile dish that can be served to your dinner club or enjoyed with your family. A small cup makes a delightful first course, while a generous bowlful paired with a fresh salad and crusty bread transforms into a comforting cold-weather meal. With its blend of savory vegetables and creamy texture, this soup is sure to become a favorite in your recipe collection.
- Cook Time: 1 hour
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: One Dish Meal
- Keywords: Vegetable, European, Low Protein, Low Cholesterol, Kid Friendly, Weeknight, Stove Top, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 363.3
- Fat Content: 14.1g
- Saturated Fat Content: 4.7g
- Cholesterol Content: 18.8mg
- Sodium Content: 377.4mg
- Carbohydrate Content: 44.1g
- Fiber Content: 4.1g
- Sugar Content: 9.5g
- Protein Content: 9.4g
Ingredients:
- 1 large carrot, finely chopped
- 2 celery ribs, finely chopped
- 2 onions, finely chopped
- 1 garlic clove, minced
- 3-4 fresh basil leaves, chopped
- 7 tablespoons olive oil
- 3 tablespoons dry white wine
- 1 can (28 ounces) whole tomatoes, undrained
- 1 teaspoon dried oregano
- 4 1/2 cups water
- 1/2 cup half-and-half
- 1 cup nonfat sour cream
- Salt and pepper to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 350°F. |
| 2 | Cut enough bread into 3/4-inch cubes to measure about 3 cups and arrange them in a single layer on a shallow baking pan. |
| 3 | Toast the bread in the middle of the oven until golden and crisp, about 10 to 15 minutes. |
| 4 | Finely chop the carrots, celery, onion, and garlic. |
| 5 | In a heavy 4- to 5-quart kettle, cook the chopped vegetables, garlic, and basil in olive oil with salt and pepper to taste over moderately low heat, stirring occasionally, until tender but not browned, approximately 10 minutes. |
| 6 | Add the dry white wine and boil for 3 minutes. |
| 7 | Add the whole tomatoes, dried oregano, and 1 cup of water. Simmer, uncovered, stirring occasionally, for 20 minutes. |
| 8 | Remove the kettle from heat and whisk in the half-and-half and sour cream. Let the soup cool for 10 minutes. |
| 9 | In a blender, puree the soup in batches, transferring each batch to a large bowl. |
| 10 | Return the pureed soup to the kettle and thin it to the desired consistency with the remaining water. |
| 11 | Season the soup with salt and pepper and heat it over moderate heat, stirring, until heated through (do not let it boil). |
| 12 | Serve the soup ladled over the prepared croutons in large bowls. |
Enjoy your Italian-style cream of tomato soup! 🥣🇮🇹
