Description
A rich and comforting creamy tomato soup made by sautéing onions and garlic, simmering crushed tomatoes, and finishing with a smooth blend of cream for a velvety texture.
Ingredients
Scale
Soup Base
- 2 cans (28 oz each) crushed tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
Finishing Touch
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Onion and Garlic: In a large saucepan or skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5-7 minutes.
- Add Crushed Tomatoes and Simmer: Pour in the canned crushed tomatoes, stir to combine with the sautéed onion and garlic. Bring the mixture to a gentle simmer, letting it cook uncovered for about 15-20 minutes to develop the flavors, stirring occasionally.
- Blend the Soup: Carefully transfer the hot tomato mixture into a blender or use an immersion blender to puree the soup until smooth and creamy. Return the blended soup back to the pot.
- Add Cream: Pour in the cream and stir well over low heat, warming through without boiling to preserve the cream’s texture. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and optionally garnish with fresh basil leaves or a drizzle of cream. Serve hot with crusty bread or grilled cheese.
Notes
- For a dairy-free option, substitute cream with coconut milk or a plant-based cream alternative.
- You can add a pinch of sugar if the tomatoes are too acidic.
- To make the soup chunkier, blend only half of the tomatoes and stir in the unblended portion.
- Use fresh tomatoes if available and season with fresh herbs like basil or thyme for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
