Classic Creamy Tomato Soup
Traditional dish · American
A rich and comforting classic tomato soup, made with ripe tomatoes, aromatic vegetables, and a touch of cream for a velvety finish. Perfect for a chilly day.
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Ingredients
- Canned whole peeled tomatoes28 oz
- Yellow onion1 medium
- Garlic3 cloves
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Butter2 tbsp
- Olive oil1 tbsp
- Fresh basil1/4 cup, chopped
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Pour in the canned tomatoes (undrained) and vegetable broth. Bring to a simmer.
- 4
Reduce heat to low, cover, and let simmer for at least 20 minutes to allow flavors to meld.
- 5
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
- 6
Return the pureed soup to the pot. Stir in the heavy cream, chopped fresh basil, and sugar. Season with salt and black pepper to taste.
- 7
Heat gently for a few more minutes, but do not boil. Serve hot.
