Creamy Tomato Soup (Printable)
Velvety smooth tomato soup with rich cream, ready in 35 minutes for comforting meals.
# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 ounces (2 x 14 ounce cans) whole peeled tomatoes or 2 pounds 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
→ Garnish
11 - Fresh basil leaves for serving
12 - Extra cream for drizzling
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Stir in tomatoes with juices, vegetable broth, sugar, salt, pepper, and dried basil. Bring mixture to a gentle simmer.
04 - Cover and cook for 15 minutes, stirring occasionally, until flavors meld and tomatoes break down completely.
05 - Remove from heat. Use immersion blender to puree until completely smooth, or carefully blend in batches using a countertop blender.
06 - Return soup to low heat. Stir in heavy cream and heat gently for 2–3 minutes without bringing to a boil. Adjust seasoning as needed.
07 - Ladle into serving bowls. Garnish with fresh basil leaves and drizzle with extra cream if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It creates a velvety texture without needing hours of stirring.
- The balance of tangy tomatoes and rich cream is absolutely addictive.
02 -
- Blending hot soup requires caution to avoid a messy kitchen disaster.
- Adding the cream at the end prevents it from separating or curdling.
03 -
- A pinch of sugar cuts the acidity of the tomatoes beautifully.
- Use a wooden spoon to scrape up any browned bits from the bottom.