A comforting and silky tomato soup that captures the essence of ripe tomatoes with a touch of cream. Perfect as a standalone dish or paired with grilled cheese for a timeless comfort meal.
Serve hot with crusty bread, grilled cheese, or a dollop of sour cream and fresh basil. For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
Store covered in the refrigerator for up to 4 days before serving.
Ingredients
Scale
Measurement units
- 2 tbsp Butter
- 1 medium Yellow onion
- 4 Garlic cloves
- 28 oz Crushed tomatoes (or 2 lbs fresh tomatoes, chopped)
- 2 cups Vegetable or chicken broth
- ½ cup Heavy cream (or whole milk)
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- 1 tsp Salt
- ½ tsp Black pepper
- ¼ tsp Dried basil (or 4-5 fresh basil leaves)
- Red pepper flakes (pinch)
Ingredients
Scale
Measurement units
- 2 tbsp Butter
- 1 medium Yellow onion
- 4 Garlic cloves
- 28 oz Crushed tomatoes (or 2 lbs fresh tomatoes, chopped)
- 2 cups Vegetable or chicken broth
- ½ cup Heavy cream (or whole milk)
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- 1 tsp Salt
- ½ tsp Black pepper
- ¼ tsp Dried basil (or 4-5 fresh basil leaves)
- Red pepper flakes (pinch)
Instructions
Melt butter
Melt butter in a large pot over medium heat.
Equipment: pot
Prepare and cook onion
Dice onion finely.
Add to the pot, stirring occasionally until softened.
Equipment: pot, knife, cutting board
Add and cook garlic
Mince garlic.
Add to the pot and cook until fragrant.
Equipment: pot, knife, cutting board
Cook tomato paste
Stir in tomato paste and cook to deepen the flavor.
Equipment: pot, spoon
Add tomatoes and broth
Add crushed tomatoes and broth to the pot, stirring well to combine.
Equipment: pot, spoon
Simmer soup
Bring the mixture to a simmer and cook uncovered.
Equipment: pot
Cool soup
Remove the pot from heat and let it cool slightly.
Equipment: pot
Blend soup
Using an immersion blender, blend the soup until smooth (alternatively, carefully transfer to a blender in batches).
Equipment: immersion blender
Season soup
Stir in heavy cream and season with salt, black pepper, basil, and red pepper flakes.
Equipment: pot, spoon
Heat and serve
Heat through gently over low heat without boiling.
Serve hot.
Equipment: pot
Tomorrow's Meal
Tomato Soup Bread Pudding
Leftover tomato soup transforms into a savory bread pudding - crusty bread cubes soaked in soup, topped with cheese, and baked until golden
You'll need to pick up:
Day-old crusty breadGrated Parmesan or sharp cheddarFresh basil for garnish
Quick overview:
- 1.Cut day-old bread into 1-inch cubes and spread in buttered baking dish
- 2.Heat leftover soup gently and whisk in 2 beaten eggs
- 3.Pour soup mixture over bread, press down gently, let soak 15 minutes
- 4.Top with grated cheese and bake at 375°F for 25-30 minutes until set and golden
- 5.Cool 5 minutes, garnish with fresh basil, serve warm
Before you cook
Cook notes
- • Serve hot with crusty bread, grilled cheese, or a dollop of sour cream and fresh basil.
- • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- • Store covered in the refrigerator for up to 4 days before serving.
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