Description
A delicious and creamy tomato soup that comes together in about 20 minutes, perfect for cozy weeknight dinners.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes or whole peeled tomatoes with juices
- 1 cup low-sodium chicken or vegetable stock, plus more as needed
- 1 teaspoon sugar, or to taste
- 1 teaspoon kosher salt, plus pepper to taste
- 1/2 teaspoon dried basil or Italian seasoning
- 1/2 cup heavy cream, half-and-half, or full-fat coconut milk
- Optional: pinch of red pepper flakes, fresh basil, parmesan
Instructions
- Warm butter in a pot over medium heat. Saute onion with a pinch of salt until soft, about 4 minutes. Stir in garlic for 30 seconds.
- Add tomato paste and cook for 1 minute until slightly darkened. Pour in tomatoes and stock. Stir in sugar, basil, salt, and pepper.
- Simmer gently for 10 minutes. Blend with an immersion blender until smooth, or ladle into a regular blender carefully.
- Return to low heat and stir in cream. Heat through gently. Do not boil after adding cream. Adjust seasoning and thickness with a splash more stock if desired.
Notes
Use a non-reactive pot to prevent metallic tastes in your soup. Store in fridge up to 4 days or freeze for up to 3 months before adding cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg