Creamy Tomato Soup Recipe
This Creamy Tomato Soup recipe offers a comforting and rich flavor, perfect for any season. It's an easy-to-make classic that combines the tanginess of tomatoes with the smoothness of cream, creating a delightful balance that's both nourishing and satisfying.
Equipment
- Large pot or Dutch oven
- Immersion blender or standard blender
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes in juice
- 2 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon sugar optional
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream optional
- Fresh basil for garnish optional
Instructions
Prepare the Base:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Broth:
- Pour in the canned tomatoes along with their juice.
- Break the tomatoes up a bit with a spoon.
- Stir in the broth, tomato paste, sugar (if using), and dried basil.
- Season with salt and pepper to taste.
Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
Blend the Soup:
- Puree the soup with an immersion blender until smooth, or transfer it to a blender in batches.
Add Cream:
- Stir in the heavy cream if using.
- Taste and adjust for seasoning, adding more salt, pepper, or sugar as needed.
Serve:
- Serve the soup hot, garnished with fresh basil if desired.
Notes:
- If you prefer a chunkier soup, blend only half of the soup and mix it back with the rest.
- Serve with a sprinkle of croutons or a swirl of sour cream for extra texture and flavor.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- If freezing, consider adding cream after thawing and reheating to avoid texture changes.
- Adjust sugar and seasoning according to the acidity of the tomatoes and personal preference.
