Rich and Creamy Tomato Soup Recipe

Ingredients

• 2 cans Whole Peeled Tomatoes (28 oz total, canned at peak freshness)
• 1.5 medium Yellow Onion (peeled and coarsely chopped)
• 6 cloves Garlic (minced after smashing)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 3 tablespoons Olive Oil (extra virgin)
• 3 cups Vegetable Stock (low‑sodium)
• 1 tablespoon Granulated Sugar (balances acidity)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)
• 0.5 teaspoon Kosher Salt (pinch, add more to taste later)
• 0.25 cup Fresh Basil (torn, added at the end)
• 0.25 teaspoon Dried Thyme (optional, added with tomatoes)
• 0.25 teaspoon Dried Oregano (optional, added with tomatoes)
• 0.5 cup Heavy Cream (adds richness, stir in at the end)

Instructions

1. Prepare Ingredients

   Chop the yellow onion coarsely, smash and mince the garlic cloves, open the canned tomatoes, and measure out the vegetable stock, butter, olive oil, sugar, and spices.

   Time: PT10M

2. Sauté Onion

   In the Dutch oven over medium heat, melt the butter and add the olive oil. Once the butter is melted, add the chopped onion and cook, stirring occasionally, until translucent and softened, about 8 minutes.

   Time: PT8M

   Temperature: medium

3. Add Garlic

   Add the minced garlic to the softened onions and cook, stirring constantly, for about 5 minutes until aromatic but not browned.

   Time: PT5M

   Temperature: medium

4. Combine Tomatoes and Stock

   Add the two cans of whole peeled tomatoes (with their juice) to the pot, followed by the vegetable stock, sugar, a pinch of salt, black pepper, dried thyme, and dried oregano. Stir to combine.

   Time: PT5M

   Temperature: medium-high

5. Simmer

   Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.

   Time: PT30M

   Temperature: low

6. Blend to Smooth

   Using an immersion blender, blend the soup directly in the pot until silky smooth. Blend just enough to achieve a uniform texture; avoid over‑blending which can cause bitterness with olive oil.

   Time: PT3M

7. Finish with Cream and Basil

   Stir in the heavy cream until fully incorporated, then add the torn fresh basil. Adjust seasoning with additional salt and pepper if needed.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls, garnish with extra torn basil, crunchy croutons, or a slice of crusty bread. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole Peeled Tomatoes: Fresh tomatoes (blended), Canned crushed tomatoes
• Instead of Yellow Onion: White onion, Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Vegetable oil (may affect flavor)
• Instead of Vegetable Stock: Chicken stock, Water + bouillon cube
• Instead of Granulated Sugar: Honey (1 tsp), Maple syrup (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Kosher Salt: Sea salt
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Dried Thyme: Herbes de Provence
• Instead of Dried Oregano: Italian seasoning (1/4 tsp)
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (for dairy‑free)

Equipment Needed

• Dutch Oven or Large Pot
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Immersion Blender
• Wooden Spoon or Silicone Spatula
• Can Opener
• Timer (optional)

Critical Steps — Do Not Skip

• Sauté the onion until translucent (Step 2)
• Cook garlic without burning (Step 3)
• Simmer for flavor development (Step 5)
• Blend to the right texture without over‑blending (Step 6)

Chef Tips from the Video

• Use high‑quality canned tomatoes for the best flavor; San Marzano style works beautifully.
• A splash of dry sherry or white wine added with the stock adds depth.
• For a smoky twist, roast the tomatoes and onion before adding to the pot.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on low heat, adding a splash of stock or cream if needed.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Room temperature: Do not store at room temperature; soup is perishable.

Make-Ahead Tips

• Soup flavors improve after resting; make a day ahead and refrigerate.
• Add the cream only when reheating to maintain richness.
• Portion into freezer bags for quick single‑serve meals.

Frequently Asked Questions