Tomato Chowder

Indulge in the comforting warmth of Tomato Chowder, a velvety soup bursting with garden-fresh flavors and a creamy finish. This hearty recipe combines sautéed onions, carrots, and celery for a flavorful base, enriched with crushed tomatoes, aromatic garlic, and a medley of dried herbs like basil and thyme. A splash of heavy cream transforms this dish into a lusciously smooth soup, perfect for cozy evenings. Ready in just 45 minutes and easily adaptable with chicken or vegetable broth, the Tomato Chowder is both versatile and satisfying. Garnished with grated parmesan and fresh parsley, and perfectly paired with crusty bread, this recipe is a must-try for tomato soup lovers seeking a comforting twist.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cup parmesan cheese, grated (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the crushed tomatoes and chicken or vegetable broth to the pot. Stir to combine.

Step 5

Season the chowder with sugar, dried basil, dried thyme, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 7

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.

Step 8

Stir in the heavy cream and heat the soup over low heat for 5 minutes, allowing the flavors to meld together. Do not let it boil.

Step 9

Taste the chowder and adjust seasoning with additional salt or pepper, if needed.

Step 10

Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley, if desired.

Step 11

Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	2503.6 grams (2503.6g)

Amount per serving	% Daily Value*
Calories	1931

Total Fat 145.70g	187%
Saturated Fat 74.40g	372%
Polyunsaturated Fat 2.70g
Cholesterol 311mg	104%
Sodium 7930mg	345%
Total Carbohydrate 81.00g	29%
Dietary Fiber 18.10g	65%
Total Sugars 42.40g
Protein 62.00g	124%

Vitamin D 48IU	238%
Calcium 1637mg	126%
Iron 8mg	44%
Potassium 2844mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.6%

Protein: 13.2%

Carbs: 17.2%