Creamy Triple Tomato Soup

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READY IN: 47mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
  • Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
  • Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
  • Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
  • Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
  • Serve, topped with a little pecorino romano, if desired.
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