Description
A rich and velvety creamy tomato soup made by sautéing aromatic onions and garlic, simmering crushed tomatoes, blending to a smooth consistency, and finishing with cream for a luscious texture and balanced flavor.
Ingredients
Scale
Soup Base
- 2 cans (28 oz each) crushed tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
Finishing
- 1 cup heavy cream
Instructions
- Sauté Aromatics: In a large pot or deep skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes with their juices. Stir to combine, then reduce the heat to low and let the mixture simmer gently for 15-20 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, carefully blend the tomato mixture in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until silky, then return to the pot.
- Add Cream: Stir in the cup of heavy cream into the blended soup. Heat through for an additional 5 minutes on low heat, ensuring it does not boil, to achieve a creamy consistency and mellow the acidity of the tomatoes.
- Season and Serve: Taste and adjust seasoning with salt and pepper if desired. Serve the soup hot, optionally garnished with fresh basil or Parmesan cheese.
Notes
- For a thicker soup, simmer longer to reduce the liquid before blending.
- Use ripe, high-quality canned tomatoes for the best flavor.
- To make the soup vegan, substitute butter with olive oil and cream with coconut cream.
- Serve with crusty bread or grilled cheese sandwiches for a classic pairing.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
