Description

Creamy Tomato Soup Juneteenth is a heartwarming dish that blends the rich flavors of ripe tomatoes with aromatic herbs and velvety cream. This soup is not just about nourishment; it embodies tradition and community, making it perfect for family gatherings or cozy nights at home. Each spoonful transports you back to cherished memories, and when paired with crusty bread or a gooey grilled cheese sandwich, it becomes the ultimate comfort meal.

Ingredients

Scale

6 cups fresh tomatoes, chopped (about 1.5 kg)
1 medium yellow onion, diced
4 cloves fresh garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped (for garnish)
2 tbsp olive oil
Salt and pepper to taste

Instructions

Wash and chop the tomatoes into quarters. Dice the onion and mince the garlic.
In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes). Add minced garlic and stir until fragrant.
Add chopped tomatoes and vegetable broth to the pot. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes until softened.
Use an immersion blender to puree the soup until smooth (or blend in batches).
Return the pot to low heat and stir in heavy cream until fully incorporated; warm through without boiling (about 5 minutes).
Ladle into bowls, garnish with fresh basil, and serve with crusty bread or grilled cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 230
Sugar: 8g
Sodium: 550mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg

Keywords: For a vegan option, substitute heavy cream with coconut milk. Enhance flavor by adding red pepper flakes for heat or roasted red peppers for depth. Store leftovers in an airtight container in the fridge for up to five days.