Mia Kouppa

https://miakouppa.com

Cream of tomato soup

This soup is smooth, creamy and packed with flavour

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course, Soup

Cuisine: American, Greek

Servings: people

Calories: 253kcal

Author: miakouppa

Equipment

Ingredients

1/4 cup unsalted butter
1 medium onion, diced
1/4 cup chopped celery
2 cups chopped carrots
6 cups chopped tomatoes
4 cups vegetable or chicken stock
2 garlic cloves, peeled
4 fresh basil leaves
1 bay leaf
2 dried red chili peppers, or 1/4 teaspoon red chili flakes
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 cup milk
crumbled feta, for garnish

US Customary - Metric

Instructions

In a large pot melt the butter and add the onion and celery and cook, stirring regularly for approximately 5 minutes.
1/4 cup unsalted butter, 1 medium onion, diced, 1/4 cup chopped celery
Add the chopped carrots and cook for an additional 5 minutes, stirring constantly so that the vegetables do not burn.
2 cups chopped carrots
Add the tomatoes, vegetable stock, whole garlic cloves, basil leaves, bay leaf, dried red peppers and the ground black pepper and salt to taste. Cook uncovered over medium heat for 30 minutes.
6 cups chopped tomatoes, 2 garlic cloves, peeled, 4 fresh basil leaves, 1 bay leaf, 2 dried red chili peppers, or 1/4 teaspoon red chili flakes, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, or to taste, 4 cups vegetable or chicken stock
Remove the pot from the heat. Using a spoon, remove and discard the bay leaf and the two dried red peppers.
Using an immersion blender, blend the soup until it is smooth. Add in the milk and stir well.
1 cup milk
When you are ready to serve the soup, ladle it into bowls and add about a tablespoon of crumbled feta to each bowl.
crumbled feta, for garnish
Enjoy!

Notes

To make this soup vegan, use olive oil or vegan butter instead of butter, and a non-dairy milk like almond, soy or oat. Skip the feta garnish, or use vegan feta.

Nutrition