Italian Tomato Soup From Passata
Here's a delicious and easy recipe for a creamy tomato soup using passata as a base.
Ingredients
- 28 ounces Passata tomato sauce
- 32 ounces Chicken stock
- 1 cup Fresh basil leaves
- ½ cup Heavy cream
- 1 small onion diced
- 4 cloves garlic minced
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Kosher salt plus more to taste
- ¼ teaspoon Freshly cracked black pepper
Instructions
- In a large pot over medium heat add the olive oil.3 tablespoon Extra virgin olive oil
- Add onions and cook for one minute.1 small onion
- Add garlic and cook for an additional minute.4 cloves garlic
- Add chicken stock, passata, salt, pepper, and basil and stir well.28 ounces Passata tomato sauce, 32 ounces Chicken stock, 1 cup Fresh basil leaves, 1 teaspoon Kosher salt, ¼ teaspoon Freshly cracked black pepper
- Carefully add the ingredients to a blender filling it half way. You will need to do this in two batches
- Blend until smooth then return to the pot.
- Over medium low heat, add cream and stir well.½ cup Heavy cream
- Taste for any additional salt that is needed.
- Enjoy.
Notes
Storing:
To store leftover soup, allow it to come to room temperature then place in an airtight container in the fridge for up to one week.
Re-heating:
To re-heat, pour into a medium saucepan and gently heat over low heat until warmed all the way through.
Nutrition
Calories: 368kcalCarbohydrates: 30gProtein: 11gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 971mgPotassium: 1208mgFiber: 4gSugar: 15gVitamin A: 1774IUVitamin C: 26mgCalcium: 85mgIron: 4mg
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