Recipe | Tomato Soup | Growing Chefs! at Home

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs can reduce costs while maintaining flavor.

Heat a large pot on medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil to melt.

Prepare 1 medium onion by topping and tailing it, then thinly slice it.

Add the sliced onion to the pot and sweat it down.

Smash 4 cloves of garlic to peel them, then add them to the pot with the onions.

Season with a pinch of salt and a pinch of pepper.

Cook the onions and garlic for about 7 minutes until they start to brown.

Add canned whole tomatoes to the pot, along with stock, a little sugar, celery seed, oregano, and red pepper flakes.

Bring the mixture to a simmer and let it simmer for about 12 minutes, breaking up the tomatoes with a wooden spoon.

Turn off the heat and let the soup cool slightly before blending it until smooth using a stand blender or immersion blender.

Stir in 35 cream and a little balsamic vinegar into the blended soup.

Taste the soup and adjust seasoning with more salt or pepper if needed.

Garnish with croutons, sour cream, and chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens