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