A hearty, flavorful tomato soup that will warm you up on a cold day.
- Carbohydrate 14.3181578972956 g
- Cholesterol 64.5110417402708 mg
- Fat 19.0054524457228 g
- Fiber 2.60374283868999 g
- Protein 3.31929204096065 g
- Saturated Fat 11.6201217906762 g
- Serving Size 1 1 Serving (244g)
- Sodium 2999.0122360363 mg
- Sugar 11.7144150586056 g
- Trans Fat 1.24974307762249 g
- Calories 228 calories
Step-by-step
- In a large stockpot melt butter.
- Add onions and cook until golden.
- Add tomatoes, chicken broth, sugar and baking soda.
- Simmer covered for 1-4 hours (4 hours is best).
- Add cream and heat until hot but don't scorch.
- Serve with a dollop of butter on top and fresh ground pepper.
How do you adjust quantities when doubling or halving a batch without throwing off the acidity? Tomato soup requires careful attention to proportions because doubling canned tomatoes and chicken broth does not always mean a simple linear multiplication of dairy. When scaling up past the standard six-serving yield, monitor the volume of heavy cream closely so the fat content does not overwhelm the tomato base. Adding the dairy near the end of the cooking process prevents separation and curdling, which destroys the velvety mouthfeel.
Heat the mixture gently after the cream is incorporated, keeping the temperature below a simmer to avoid scorching the milk solids on the bottom of the stockpot. Baking soda is included in the ingredient profile to neutralize excess tomato acidity, producing a smoother overall pH balance that protects the structural integrity of the heavy cream.
Half-and-half serves as a direct one-to-one volume substitution for heavy cream if a lighter body is desired, though the lower fat content alters the final viscosity slightly.
