Creamy Tomato Soup

This creamy tomato soup is just what you need to warm up on a cold winter night. Enjoy this soup with a crispy gluten-free grilled cheese.

20 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	204
Fat:	14 g
Carbohydrates:	4 g
Protein:	1 g
Calculated per serving.

Serves: 8

Ingredients

1/4 cup 1/4 cup 1/4 cup Shallot, diced
1 Tbsp 1 Tbsp 1 Tbsp Garlic, pressed
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
1.5 cups 1.5 cups 1.5 cups Carrots, chopped
4 lb 4 lb 4 lb Tomato, chopped
3 sprigs 3 sprigs 3 sprigs Thyme, fresh
1 whole 1 whole 1 whole Bay Leaf
3 cups 3 cups 3 cups Bone Broth, Chicken
Salt and Pepper, to taste
3/4 cup 3/4 cup 3/4 cup Heavy Whipping Cream, Organic, see notes for substitution suggestion

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Saute the shallot and garlic in the olive oil over medium-low heat, until fragrant.
Add the chopped carrot, and saute for 2 minutes.
Add the chopped tomatoes, and allow to cook for about 3 minutes, stirring often.
Add the thyme leaves, bay leaf, and bone broth to the pot, and stir to combine.
Season with some salt and pepper.
Bring the soup to a boil over medium heat, and then turn down to low, cover the pot with a lid and simmer for 45 minutes.
After 45 minutes, remove the bay leaf from the soup, and add the cream.
Using an immersion blender, blend the soup until smooth.
Strain the soup through a fine mesh strainer, and then add the strained soup back into the pot, and warm until serving.

Notes

If you cannot tolerate dairy, substitute 1/2 cup of coconut cream plus 1 tsp of nutritional yeast for the heavy cream. Warm the cream and the nutritional yeast in a small sauce pan on the stove, and add to the recipe when the cream is called for.