Tomato Soup Recipe
American · Soup · 40 min total
A classic, comforting tomato soup made with canned tomatoes for convenience, yet rich in flavor from a touch of cream and fresh herbs.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) whole peeled tomatoes, with juices
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
- 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 more.
- Add tomatoes with their juices, broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.
- Stir in heavy cream and heat through, about 2 minutes. Do not boil.
- Ladle into bowls and garnish with fresh basil if desired.
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 3 months.
- Serve with grilled cheese sandwiches for a classic pairing.
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