Description
Smooth and comforting classic creamy tomato soup, perfect for a cozy meal, featuring sautéed onions and garlic, crushed tomatoes, and a rich touch of cream.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes (canned)
- 3 cups vegetable or chicken broth
Finishing Touch
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Onion: Melt the butter in a large pot or saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally to prevent browning.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure it doesn’t burn.
- Simmer Soup: Pour in the crushed tomatoes along with the broth. Stir to combine and bring the mixture to a simmer. Reduce heat and let it simmer gently for 15 minutes to allow flavors to meld.
- Blend Smooth: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Blend until the soup is completely smooth and creamy in texture.
- Heat & Season: Return the blended soup to low heat if needed. Stir in the heavy cream, then season with salt and black pepper to taste. Warm through gently without boiling, then serve hot.
Notes
- Use fresh garlic for the best flavor; avoid pre-minced garlic which can be harsh when cooked.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- The soup can be made a day in advance and reheated gently before serving.
- If using a blender, be cautious with hot liquids—blend in batches and vent the lid slightly.