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Creamy Tomato Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of whole peeled tomatoes
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- 1 teaspoon of sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 chopped onion and 2 minced cloves of garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
- Add 1 can of whole peeled tomatoes (with their juices) to the pot. Use a wooden spoon to break up the tomatoes into smaller pieces.
- Pour in 1 cup of vegetable broth and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches, then return the soup to the pot.
- Stir in 1/2 cup of heavy cream and 1 teaspoon of sugar. Season with salt and pepper to taste.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with fresh basil leaves before serving.
Tomato soup has a rich history dating back to the 18th century when it was first introduced in America. This classic comfort food has since become a staple in households and restaurants worldwide. Renowned chefs like Julia Child and Thomas Keller have put their own spin on this beloved dish, elevating it to new heights. The best versions of this soup can be found in regions known for their fresh, ripe tomatoes, such as Italy and California. The key to a perfect tomato soup lies in using high-quality, vine-ripened tomatoes and a blend of aromatic herbs. For a unique twist, consider adding a splash of cream or a drizzle of balsamic glaze.
40 min
4
180 calories
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