There is nothing more comforting than a bowl of rich, creamy tomato soup. This recipe is incredibly simple to make and relies on quality canned tomatoes, meaning you can enjoy the taste of summer year-round. It’s the perfect partner for a gooey grilled cheese sandwich and is ready in about 30 minutes.
Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce / 794g) can of crushed tomatoes (San Marzano recommended for best flavor)
- 2 cups (475ml) vegetable or chicken broth
- 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
- ½ teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- ½ cup (120ml) heavy cream (or full-fat coconut milk for a dairy-free option)
- For Garnish (Optional): Fresh basil leaves, croutons, a drizzle of olive oil, or a swirl of cream.
Instructions:
- Sauté the Aromatics: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup: Pour in the crushed tomatoes and the vegetable broth. Stir in the dried basil and the optional sugar. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld together.
- Blend for Smoothness: Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can let the soup cool slightly and transfer it in batches to a regular blender. (Be sure to leave the blender lid’s vent open and cover it with a kitchen towel to allow steam to escape.)
- Add Cream and Season: Return the blended soup to the pot over low heat. Stir in the heavy cream and warm it through—do not let it boil. Season generously with salt and pepper to your taste.
- Serve: Ladle the hot soup into bowls. Garnish with fresh basil, homemade croutons, or an extra drizzle of cream. It is best served immediately, especially alongside a classic grilled cheese sandwich for dipping.
