Tomato soup in a mug
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Fire-roasted tomato soup simmered on the stove, pureed smooth and finished with cream. Ladle it into mugs to serve.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 2 tablespoons Tomato Paste
- 1 28 ounce can Fire Roasted Tomatoes
- 1/4 cup Sherry Cooking Wine
- 1 cup Vegetable Stock
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Salt
- Ground Black Pepper To taste
- 1/4-1/2 cup Heavy Cream To taste
Equipment
- saucepan
- blender
- cutting board
- chef’s knife
Directions
- Melt the butter in a 2-quart saucepan with a lid over medium heat.
- Stir in the onion and cook until see-through, about 4-5 minutes.
- Add the garlic and cook until it smells fragrant, about 30 seconds.
- Mix in the tomato paste and cook until it melts into the pan.
- Pour in the tomatoes, wine, and stock, then add the basil, salt and pepper.
- Bring to a simmer, turn the heat down, cover, and cook 10-15 minutes.
- Blend until smooth with an immersion blender, or work in batches in a regular blender, taking care because the soup is hot.
- Stir in the cream right before serving.
- Ladle into mugs and serve.
Nutrition
Serving: 147g | Calories: 92kcal | Carbohydrates: 6.1g | Protein: 1.8g | Fat: 6g | Saturated Fat: 3.7g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 379mg | Potassium: 234mg | Fiber: 1.2g | Sugar: 2.9g | Vitamin A: 560IU | Vitamin C: 8.3mg | Calcium: 22mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 mugs; Sherry Cooking Wine counted as white wine, Vegetable Stock counted as beef broth. Brands and portions vary, so use it only as an approximation.
