Description
Bright, silky, and deeply savory creamy tomato soup that warms the soul and can be made quickly for any occasion.
Ingredients
Scale
- 800 g (28 oz) whole peeled tomatoes, crushed by hand
- 15 ml (1 tbsp) olive oil
- 28 g (2 tbsp) unsalted butter
- 1 medium yellow onion (about 150 g), finely diced
- 2 cloves garlic, minced
- 480 ml (2 cups) low-sodium vegetable or chicken stock
- 120 ml (1/2 cup) heavy cream
- 5 g (1 tsp) granulated sugar
- 5 g (1 tsp) kosher salt
- Freshly ground black pepper, to taste
- A small handful of fresh basil leaves, torn
- Optional: Parmesan rind while simmering
Instructions
- Sweat the aromatics: Heat olive oil and unsalted butter in a pot over medium heat. Add diced onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add minced garlic and cook for another 30–45 seconds.
- Add tomatoes and stock: Pour in crushed tomatoes, stock, and granulated sugar. Scrape the bottom, increase heat until it boils, then reduce to a simmer.
- Simmer to meld flavors: Simmer gently for 15–20 minutes until the tomato flavor settles.
- Blend until smooth: Remove from heat, add heavy cream, and use an immersion blender to puree until silky.
- Finish and strain: Taste and season with kosher salt and pepper. Press the soup through a fine-mesh sieve for a smoother texture. Stir in fresh basil leaves and serve.
Notes
Controls acidity and texture for a balanced and creamy soup. Can be made dairy-free with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 45mg