Creamy Tomato Soup

Creamy Tomato Soup

Silky tomato soup simmered with aromatics and finished with cream.

Total 45 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Ripe canned tomatoes simmer with onion, garlic, and herbs before a splash of cream smooths out the acidity. Pureed until velvety, this soup pairs well with grilled cheese or crusty bread for a comforting lunch or light dinner.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 28-ounce cans whole peeled tomatoes
  • 2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons fresh basil, chopped, for garnish

Method

  1. Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

  2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 minutes.

  3. Stir in the garlic and cook until fragrant, about 1 minute.

  4. Add the whole peeled tomatoes, vegetable stock, tomato paste, sugar, dried basil, salt, and pepper. Break up the tomatoes with a spoon.

  5. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 25 minutes to develop flavor.

  6. Remove from heat and puree the soup with an immersion blender until smooth, or carefully blend in batches in a stand blender.

  7. Return the soup to low heat, stir in the heavy cream, and warm through for 3 minutes without boiling.

  8. Taste and adjust salt and pepper as needed, then ladle into bowls and garnish with fresh basil.

Rate this recipe

★ 4.5 (1)

Creamy Tomato Soup

Ripe canned tomatoes simmer with onion, garlic, and herbs before a splash of cream smooths out the acidity. Pureed until velvety, this soup pairs well with grilled cheese or crusty bread for a comforting lunch or light dinner.

45 min 4 servings 245 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 28-ounce cans whole peeled tomatoes
  • 2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons fresh basil, chopped, for garnish

Method

  1. 1

    Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

  2. 2

    Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 minutes.

  3. 3

    Stir in the garlic and cook until fragrant, about 1 minute.

  4. 4

    Add the whole peeled tomatoes, vegetable stock, tomato paste, sugar, dried basil, salt, and pepper. Break up the tomatoes with a spoon.

  5. 5

    Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 25 minutes to develop flavor.

  6. 6

    Remove from heat and puree the soup with an immersion blender until smooth, or carefully blend in batches in a stand blender.

  7. 7

    Return the soup to low heat, stir in the heavy cream, and warm through for 3 minutes without boiling.

  8. 8

    Taste and adjust salt and pepper as needed, then ladle into bowls and garnish with fresh basil.