Print
Ingredients
Scale
- 1 (28-ounce) can whole, peeled tomatoes
- ½ cup low sodium chicken or vegetable broth, or water
- 1 tablespoon coarsely chopped shallot
- ½ garlic clove
- ¼ teaspoon chopped fresh thyme
- ⅛ teaspoon chopped fresh rosemary (optional)
- ⅛ teaspoon dried oregano
- ½ tablespoon tomato paste
- ¾ teaspoon sugar
- Salt and freshly ground black pepper, to taste
- ¼ – ½ cup heavy cream (or non-dairy cream for a vegan option)
Instructions
- Combine tomatoes, broth or water, shallot, garlic, thyme, rosemary (if using), oregano, tomato paste, and sugar in a Vitamix.
- Add salt and pepper to taste.
- Blend on high for about 1 to 2 minutes until smooth.
- If using a Vitamix, continue blending to heat for about 6 minutes; for standard blenders, transfer to a pot and boil.
- Reduce heat to simmer for about 10 minutes, stirring occasionally.
- Stir in heavy cream or non-dairy alternative.
- Taste and adjust seasoning before serving.
Notes
Ensure all ingredients are fresh for best flavor.
Adjust cream amount based on desired richness.
Dried herbs are more concentrated; use about a third of the amount compared to fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 30