Description
This creamy homemade tomato soup is rich, comforting, and ready in just 45 minutes. Made with simple ingredients like tomatoes, garlic, basil, and cream, it’s the perfect cozy meal paired with grilled cheese or crusty bread.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes with juices (San Marzano preferred)
- 1 (14-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth (low-sodium)
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil leaves, plus more for garnish
- ¾ cup heavy cream
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter melts, add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Build the flavor base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This caramelizes the paste and removes any tinny flavor while deepening the tomato taste.
- Add the tomatoes: Pour in the whole peeled tomatoes with their juices, using a wooden spoon to break them up into smaller pieces. Add the crushed tomatoes and stir to combine.
- Add liquids and seasonings: Pour in the broth, then add the sugar, oregano, and red pepper flakes if using. Tear the fresh basil leaves and add them to the pot. Stir everything together.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Blend until smooth: Remove the pot from heat. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, working in batches, transfer the soup to a regular blender (fill only halfway and hold the lid with a towel) and blend until smooth. Return to the pot.
- Add the cream: Stir in the heavy cream and return the pot to low heat. Warm through for 3-5 minutes, but don’t let it boil. Taste and adjust seasoning with salt and black pepper as needed.
- Serve and enjoy: Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of cream, freshly cracked black pepper, and grated Parmesan cheese if desired. Serve immediately with crusty bread or grilled cheese sandwiches.
Notes
- For an ultra-smooth, restaurant-style texture, strain the blended soup through a fine-mesh strainer before adding the cream.
- If the soup is too thick, thin it with additional broth or water. If too thin, simmer uncovered for 10 minutes to reduce.
- The soup tastes even better the next day as the flavors continue to develop.
- To make it vegan, substitute coconut cream or cashew cream for the heavy cream and use vegan butter or all olive oil.
- Fresh tomatoes can replace canned: use about 3 pounds of ripe tomatoes, blanched, peeled, and chopped.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 245
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg