Creamy Tomato Soup
A smooth, comforting tomato soup enriched with cream and balanced with sweetness — great for a cozy meal.
Equipment
- Large pot / saucepan
- Immersion blender or countertop blender
- Knife & cutting board
Ingredients
Base & aromatics
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Tomato & broth
- 2 × 28 oz cans crushed tomatoes (with juice) or whole tomatoes crushed by hand / blender
- 2 cups chicken broth or vegetable stock
Cream & finish
- ½ cup heavy cream or half-and-half adjust more or less to taste
- 1 teaspoon sugar (optional, to balance acidity)
- salt & freshly ground black pepper, to taste
- fresh basil or parsley (for garnish, optional)
Instructions
- In a pot over medium heat, melt the butter (or heat the olive oil). Add the chopped onion and cook until translucent and softened, about 5–7 minutes.
- Stir in minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Add the crushed tomatoes (with their juices) and the broth. Stir to combine, bring up to a simmer, then reduce heat and let it cook gently for about 15 minutes, stirring occasionally.
- Remove from heat (or lower heat) and blend the soup until smooth, using an immersion blender or carefully in batches in a countertop blender.
- Return the soup to low heat. Stir in the cream. Add sugar if desired to balance acidity. Season with salt and pepper to taste.
- Warm through gently (do not boil after adding cream). Adjust consistency by adding more broth or cream if needed.
- Ladle into bowls and garnish with fresh basil or parsley, perhaps a swirl of cream, croutons, or shredded cheese.
Notes
To reduce acidity, some recipes add a small amount of sugar or use a pinch of baking soda. Avoid boiling once cream is added as it might separate. Use nonreactive cookware (e.g. stainless steel, enameled) to prevent metallic taste. This is a classic template used in many creamy tomato soup recipes. :contentReference[oaicite:0]{index=0}