Creamy Tomato Soup (Printable version)

Velvety tomato soup with rich creaminess and vibrant flavor, perfect for a cozy meal. Easy to make in just 35 minutes.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz (2 x 14 oz cans) whole peeled tomatoes or 2 lbs ripe fresh tomatoes, chopped

→ Liquids

05 - 2 cups vegetable broth
06 - 2/3 cup heavy cream

→ Seasonings

07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt (adjust to taste)
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon dried basil (optional)

→ Garnish

11 - Fresh basil leaves, for serving
12 - Extra cream, for drizzling (optional)

# How to Make It:

01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the tomatoes (with juices if using canned), vegetable broth, sugar, salt, pepper, and dried basil if using. Bring to a simmer.
04 - Cover and cook for 15 minutes, stirring occasionally, until the flavors are well combined and the tomatoes have broken down.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
06 - Return the soup to low heat. Stir in the heavy cream and heat gently for 2–3 minutes without boiling. Adjust seasoning if needed.
07 - Ladle into bowls, garnish with fresh basil and a drizzle of cream if desired. Serve hot.

# Expert Suggestions:

01 -
  • The balance of acidity and creaminess creates a silky texture that store-bought versions never quite achieve.
  • You can adjust the consistency to your preference - I sometimes make it thicker when serving with grilled cheese for dipping.
02 -
  • Adding the cream while the soup is boiling can cause it to curdle and separate, so always reduce to a gentle simmer first.
  • Blending in batches creates a silkier texture than trying to do it all at once, even with a powerful blender.
03 -
  • If your tomatoes are particularly acidic, add 1/4 teaspoon of baking soda with the sugar to neutralize the acid without affecting flavor.
  • For special occasions, substitute half the cream with mascarpone cheese stirred in off-heat for an incredibly luxurious texture.

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