Creamy Tomato Soup
Introduction
There’s something undeniably comforting about a warm bowl of tomato soup on a chilly day. It’s like an old friend who wraps you in a cozy blanket with every sip. This recipe is my go-to, not just because it’s easy to whip up, but because it blesses my kitchen with the aroma of sautéed onions and garlic wafting through the air. Let me take you on this simple culinary journey—complete with flavorful ingredients and just the right amount of creaminess!
Detailed Ingredients with measures
– 2 tablespoons unsalted butter
– 1 medium onion, chopped (about 1 cup)
– 2 cloves garlic, minced
– 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
– 1 (28-ounce) can whole peeled tomatoes
– 1 cup chicken broth or vegetable broth
– 1 to 2 teaspoons sugar (optional, but why not?)
– 1/2 teaspoon salt, plus more to taste
– 1/4 teaspoon black pepper, plus more to taste
– 1/4 cup heavy cream or half and half
Prep Time
10 minutes. This is when I pour myself a glass of wine—it’s a necessity, right? Chopping the onion always makes me cry a little, and no, I won’t admit it’s because I’m trying to avoid the ‘how-to-chop-onion’ video yet again.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves about 4
Now for the fun part! In a large pot or Dutch oven, I melt the butter over medium heat. As it sizzles, in goes the chopped onion, stirring often—like I’m trying to impress it?—until it turns a lovely translucent shade. Next, I toss in the minced garlic and dried basil. A minute or two later, I’m already feeling that aromatic rush! Seriously, if you could bottle that smell, I’d be the first to buy it.
Next, it’s time for the canned tomatoes to join the party. Be careful, those juicy guys have a tendency to make a mess! I love breaking them up with a wooden spoon, getting a bit messy in the process; who doesn’t love feeling like a kitchen warrior? Let everything simmer gently for 20 to 25 minutes. The anticipation builds, and oh boy, it’s worth it.
Once the soup has cooked, I let it cool for just a sec before blending it smooth—thank goodness for my immersion blender! I’ll admit, in the past, I hadn’t realized how catastrophically I can spill soup trying to transfer it to a blender. But experience is a brilliant teacher, right?
Last but not least, I stir in the heavy cream and give it a gentle reheat. I adjust the seasoning, maybe adding a sprinkle more of salt or pepper as it calls for, and then it’s finally time to serve it hot. I love garnishing with fresh basil leaves or a swirl of extra cream—but honestly, I just love to eat it as is!
There’s nothing pretentious here; this soup brings warmth, smiles, and a dash of chaos to your table. Enjoy!
Detailed Directions and Instructions
Step 1: Sautéing the Aromatics
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Listen for that satisfying sizzle! Once it’s melted, toss in the chopped onion. Stir it often; we want those onions to get soft and translucent, which should take about 5 to 7 minutes. While that’s happening, chop your garlic—don’t rush; we all know garlic can be a little devil in the kitchen, sticking to everything! Once the onions are ready, add in the minced garlic and dried basil. Let it cook for about a minute or two until that delightful aroma fills your kitchen.
Step 2: Adding the Base Ingredients
Next, it’s time to bring in the big guns. Add the can of whole peeled tomatoes, broth, salt, pepper, and sugar if you’re feeling adventurous. There’s just something so therapeutic about breaking up the tomatoes with a wooden spoon or potato masher—like you’re smashing all your troubles away! Bring this mixture to a gentle simmer and let it bubble away for about 20 to 25 minutes, stirring occasionally. This is when the magic happens, and it starts smelling like heaven.
Step 3: Blending to Perfection
Once your soup has simmered and all those flavors have blended beautifully, remove the pot from heat. Here comes the fun part—grab your immersion blender! Blend the soup right in the pot until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a blender (but watch out—hot soup can be tricky!). When it’s all blended, return it to the pot.
Step 4: Finishing Touches
Now for the creamy goodness—stir in the heavy cream or half and half. This is where your soup goes from “yum” to “oh my goodness, I might cry.” Gently reheat it while adjusting the seasoning. Taste it! Add more salt, pepper, or sugar if it needs a little something extra.
Step 5: Serving the Soup
Serve your soup hot! You can jazz it up with fresh basil leaves, crunchy croutons, or just a simple drizzle of cream on top. Take a moment to admire your work—this is your creation, and it’s beautiful!
Notes
Feel free to personalize! If basil isn’t your jam, try adding another herb or spice you love. This recipe is very forgiving, so don’t stress if it doesn’t come out perfect the first time; cooking is all about trial and error. Finally, store any leftovers in the fridge for a quick meal later, and don’t forget to share with your loved ones (or keep it all for yourself, no judgment here!). Enjoy!
Cook techniques
Sautéing onions and garlic
Start by melting unsalted butter over medium heat—this is your flavor foundation. Gently cook the chopped onions until they’re soft and translucent; this can take about 5 to 7 minutes. Patience here is key because that sweetness developing from the onions really makes the soup. Adding garlic and basil later lets their aroma bloom without burning, so keep the heat moderate and stir often.
Simmering to develop flavor
Once you add the canned tomatoes, broth, and seasonings, bring everything to a gentle simmer. You’re not rushing to boil wildly, but allowing the ingredients to mingle slowly over 20 to 25 minutes. This low and slow approach deepens the flavors and lets the tomatoes break down naturally — like magic, but better because it’s in your kitchen!
Blending for creaminess
Using an immersion blender right in the pot saves loads of cleanup and lets you control the texture—chunky or silky smooth. If you don’t have one, transferring in batches to a traditional blender works fine, just be careful not to burn yourself. The blending step is where the soup gets its velvety, luscious body, so don’t skip it or rush it.
Finishing with cream
Stirring in heavy cream or half and half at the end adds that cozy richness that turns everyday tomato soup into a hug in a bowl. Heat the soup gently after adding cream to avoid curdling or separating. This final touch smooths out acidity and balances flavors just perfectly.
FAQ
Can I use fresh tomatoes instead of canned?
Absolutely! But fresh tomatoes need a bit more time to cook down and may require peeling and seeding for a smooth texture. If you’re short on time, canned whole peeled tomatoes are a kitchen lifesaver, especially when they’re ripe and juicy.
What if I don’t have fresh or dried basil?
No worries! You can skip it or substitute with oregano or thyme for a slightly different but still delicious twist. The herbs bring an earthiness, but the soup’s base flavors stand strong on their own too.
Is sugar really necessary?
Sugar is optional and often a little shield against the tomatoes’ natural acidity. I usually add just a tiny pinch if the soup tastes too tart after simmering. Taste as you go—it’s all about balance, not baking science here.
Can I make this soup vegan?
Yeah! Swap butter for olive oil and use vegetable broth instead of chicken broth. For the creamy finish, coconut milk or cashew cream works wonders as dairy-free alternatives.
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to keep it from breaking apart. And if soup days weren’t cozy enough, this one tastes even better the next day!
Any tips for blending without an immersion blender?
Patience and small batches! Fill your blender only halfway to avoid messy splatters. Vent the lid slightly for steam to escape and hold a towel over the top. It might take a couple of rounds but the smooth texture is worth it!
What’s the best way to serve this soup?
I love it straight up with a swirl of cream and a sprinkle of fresh basil, but don’t shy away from adding crunchy croutons or grilled cheese on the side. Sometimes it all gets messy with drips and doodles on the counter, but hey, that’s part of the charm of a perfect homemade bowl.
Conclusion
This creamy tomato soup is a delightful, comforting bowl of happiness that can brighten even the gloomiest of days. The combination of sautéed onions, fragrant garlic, and ripe tomatoes creates a robust flavor profile, while the added cream brings a rich, velvety texture that makes each spoonful irresistible. Whether you’re enjoying it alone or sharing with friends and family, this recipe is sure to create memories in the kitchen and at the table. Feel free to get creative with garnishes and serve it alongside your favorite bread for a truly satisfying meal. Remember, it’s not just about the dish; it’s about the love and care you put into making it. So, gather your ingredients, roll up your sleeves, and whip up a batch that will surely warm your heart.
Tomato Basil Pasta
Cook some pasta and toss it with the leftover creamy tomato soup for a quick, delicious dinner. Add some sautéed spinach or grilled chicken for extra heartiness.
Tomato Soup Grilled Cheese Dippers
Make a classic grilled cheese sandwich, cut it into strips, and serve alongside the tomato soup for dipping. Such a fun way to enjoy the meal!
Spicy Tomato Soup
Add a pinch of red pepper flakes or some diced jalapeños when sautéing the onions and garlic for a spicy kick. It’ll definitely add some warmth to your bowl.
Baked Tomato and Cheese Casserole
Use the soup as a base for a baked casserole. Pour it over a mix of cooked rice or quinoa, top with cheese, and bake until bubbly for a comforting one-dish meal.
Roasted Vegetable Tomato Soup
Before making the soup, roast some of your favorite vegetables like bell peppers, zucchini, or carrots. Blend them into the soup for added depth and flavor.
Tomato Soup with Pesto Swirl
Drizzle some pesto on top of your soup before serving for a burst of flavor. It adds a beautiful touch and elevates the dish to something special!
Herbed Tomato Soup
In addition to basil, try adding other fresh herbs like oregano or thyme to elevate the flavors of the soup. Each herb brings its own unique freshness to the dish.
Cheesy Tomato Soup Bake
Stir in some shredded cheese before blending the soup to create a cheesy version. Bake it topped with more cheese until golden for an indulgent twist.
Tomato Soup with Homemade Croutons
Don’t forget to make croutons from leftover bread! Toss them with olive oil and seasoning, bake until crispy, and use them as a delightful topping for the soup.
Whichever route you choose, these variations are bound to spark joy in your kitchen. Make sure to share the experience with loved ones, because cooking, like life, is always better when enjoyed together.
