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Creamy Tomato Soup

A warm and comforting creamy tomato soup made easy with canned tomatoes, spices, and cream.
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Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp olive oil For sautéing
  • 1 medium onion, chopped Adds sweetness and depth of flavor
  • 3 cloves garlic, minced Enhances flavor
  • 2 cans (28 oz each) whole tomatoes Use canned for convenience
  • 2 cups vegetable broth For the base of the soup
  • 1 tbsp sugar Balances acidity
  • 1/2 tsp baking soda Cuts acidity for a smoother taste
  • 1 cup heavy cream For creaminess; could substitute for lower-fat options
  • to taste Salt and pepper For seasoning
  • to taste Fresh basil for garnish Adds freshness

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute.
  4. Add the canned tomatoes (with their juice) and vegetable broth. Bring to a boil.
  5. Stir in sugar and baking soda; reduce heat and simmer for about 30 minutes.
Blending
  1. Using an immersion blender or a regular blender, puree the soup until smooth.
  2. Return to heat and stir in heavy cream; season with salt and pepper.
  3. Garnish with fresh basil before serving.

Notes

This soup can be made healthier by substituting heavy cream with low-fat milk or Greek yogurt. Soup freezes well for up to 3 months. If it separates after freezing, stir in a little milk or cream while reheating.