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Creamy Tomato Soup Recipe

American · Soup · 40 min total

A velvety, rich tomato soup made with canned tomatoes and a touch of cream for a comforting classic.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

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. Sprinkle flour over the onion mixture and stir constantly for 1 minute.
3. Gradually whisk in broth, then add crushed tomatoes, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches and puree.)
5. Stir in heavy cream. Taste and adjust seasoning if needed. 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 or croutons for added texture.

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