Creamy Fresh Tomato Soup recipe from Lee Ann Miller

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced fresh tomatoes, chopped carrot, and celery to the pot.

Pour in vegetable broth and add bay leaf, salt, and sugar.

Bring to a boil, then reduce heat and simmer for 20-25 minutes.

Remove bay leaf and use an immersion blender to puree the soup until smooth.

Stir in heavy cream and bring back to a gentle simmer.

Season with black pepper and red pepper flakes to taste.

Add chopped basil just before serving.

Serve hot, garnished with additional basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens