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Cream Of Tomato Soup

Cream of Tomato Soup Recipe

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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can whole peeled tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 tsp baking soda
  • 1 tsp granulated sugar (optional)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic and cook 1 minute.
  2. Add whole tomatoes with juices, broth, baking soda, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes, breaking up tomatoes with a spoon.
  3. Blend soup with an immersion blender until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
  4. Return pot to low heat, stir in heavy cream, and simmer 2 minutes. Taste and adjust seasoning.
  5. Ladle soup into bowls, top with torn basil and black pepper. Serve immediately.

Notes

For a smoother texture, strain through a fine-mesh sieve. If omitting baking soda, stir in cream off the heat to prevent curdling.