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Creamy Tomato Soup

Creamy Tomato Soup Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • 1 (28-oz) can whole peeled San Marzano tomatoes
  • 2 cups chicken or vegetable broth
  • 1 tsp granulated sugar
  • ½ cup heavy cream
  • Fresh basil leaves, for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic, salt, pepper, and red pepper flakes; cook 1 minute.
  2. Add tomatoes with juices, broth, and sugar. Break up tomatoes, bring to a boil, then simmer 15 to 20 minutes.
  3. Remove from heat and blend until smooth with an immersion blender (or carefully in batches in a regular blender).
  4. Return to low heat, stir in cream, and warm through without boiling. Adjust seasoning.
  5. Ladle into bowls, garnish with basil and a drizzle of cream, and serve.

Notes

If the soup tastes too sharp, add an extra pinch of sugar or a small knob of butter to round it out. For extra depth, drop in a parmesan rind while simmering and remove before blending.