Tomato Plum Soup Recipe
Tomato Plum Soup is a delicious version of tomato soup with ripe plums added. Enjoy it for a weeknight dinner or as a starter for parties or get-togethers.
Servings: 4 people
Ingredients
- 1 tablespoon light olive oil
- ½ cup finely chopped onions
- 2 teaspoons minced garlic
- 1 can (28 ounces) whole peeled tomatoes undrained
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon freshly cracked black pepper or to taste
- 7 ounces ripe plums 200 g, seeds removed and chopped
- ½ cup unsweetened heavy cream
- fresh basil for garnishing
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and sauté until translucent (4-5 mins), stirring frequently.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in the whole peeled tomatoes with their juices. Break up the tomatoes using a spoon or spatula.
- Add vegetable broth to the pot. Stir in sugar, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low.
- Cover the pot with a lid and allow the soup to simmer for 10-12 minutes, stirring occasionally, to help blend the flavors.
- Add plums and mix well. Cover and cook for 10-12 minutes.
- Use an immersion blender to puree the soup directly in the pot.
- Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids. Once the soup is blended, return it to the pot over low heat.
- Stir in the heavy cream.
- Adjust seasoning as needed.
- Let the soup simmer for 8-10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh basil.
Video
Nutrition
Calories: 177kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1061mg | Potassium: 155mg | Fiber: 1g | Sugar: 9g | Vitamin A: 867IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
