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Classic Tomato Soup Recipe

American · Soup · 40 min total

A comforting, velvety tomato soup made with canned whole tomatoes and a touch of cream, perfect for pairing with a grilled cheese sandwich.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Add canned tomatoes with their juices, tomato paste, sugar, basil, and oregano. Bring to a boil, then reduce heat and simmer for 20 minutes, breaking up tomatoes with a spoon.
3. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, let cool slightly and blend in batches in a blender.
4. Return soup to pot. Stir in heavy cream and heat through over low heat. Season with salt and pepper to taste. Serve hot.

Tips

• For a vegan version, substitute butter with olive oil and use coconut cream instead of heavy cream.
• Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• Garnish with fresh basil leaves or croutons if desired.

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