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Summer Tomato Soup

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Onions 2 Cup (32 tbs), finely chopped
  Carrots 1 Cup (16 tbs), finely chopped
  Celery 1 Cup (16 tbs), finely chopped
  Garlic 6 Clove (30 gm), coarsely chopped
  Tomatoes 4 Pound, seeded and coarsely chopped
  Chicken stock 1 Cup (16 tbs)
  Chervil 1 Bunch (100 gm), chopped
  Basil 2 Tablespoon, finely chopped
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Creme fraiche 3 Tablespoon (Or As Required, For Garnish)
  Chives 2 Tablespoon, chopped (For Garnish)
Directions

MAKING
1) In a large saucepan, saute the onions, carrots, celery and garlic over a medium heat for 5 minutes, stirring occasionally.
2) Stir in the tomatoes and saute for 15 minutes.
3) Stir in the chicken stock, chervil and basil; simmer for 10 minutes.
4) In a blender or food processor, process the ingredients until smooth.
5) Return the soup into the saucepan, stir in the cream and simmer for 5 minutes.
6) Strain the soup through a wire mesh sieve into a pot.
7) Season with the salt and white pepper to taste.

SERVING
8) Ladle the Summer Tomato Soup into heated soup bowls and serve topped with a dollop of creme fraiche and chopped chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Summer, Gourmet, Healthy
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 347 Calories from Fat 201

% Daily Value*

Total Fat 23 g35.2%

Saturated Fat 10.2 g51%

Trans Fat 0 g

Cholesterol 56 mg18.7%

Sodium 200.1 mg8.3%

Total Carbohydrates 33 g10.9%

Dietary Fiber 7.7 g30.8%

Sugars 12.4 g

Protein 10 g20.3%

Vitamin A 164.4% Vitamin C 97.1%

Calcium 33.2% Iron 37.9%

*Based on a 2000 Calorie diet

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Summer Tomato Soup Recipe