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Creamy Tomato Soup

This tomato soup is made by simmering ripe tomatoes with aromatics, then blending until smooth to create a velvety texture. It is finished with cream for richness and topped with fresh herbs, resulting in a vibrant, silky dish with a comforting warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 can (28 oz) whole peeled tomatoes crushed by hand or chopped
  • 1 cup vegetable broth
  • 0.5 cup heavy cream
  • to taste Salt and pepper for seasoning
  • 2 tablespoons fresh basil chopped, for garnish

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering, then add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
  2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
  3. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook uncovered for about 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
  4. Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety, or transfer to a blender in batches to puree then return to the pot.
  5. Stir in the heavy cream and season with salt and pepper to taste, adjusting until the soup reaches your preferred flavor and richness. Warm the soup gently for another 2-3 minutes.
  6. Ladle the hot soup into bowls and garnish with chopped fresh basil for a burst of herbal brightness.

Notes

For a richer flavor, simmer longer or add a splash of balsamic vinegar at the end.