Free recipe
Creamy Tomato Soup
Built around crushed tomatoes and onion -- the method starts by melting the butter in a pot over medium heat.
Anchored by crushed tomatoes, onion and garlic, this soup dish starts by melting the butter in a pot over medium heat and comes together in about 60 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around crushed tomatoes, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 cans (14 oz each) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp sugar
- Fresh basil, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Melt the butter in a pot over medium heat and cook the onion 6-7 minutes until soft and translucent.
Add the garlic and cook 1 minute until fragrant.
Add the crushed tomatoes, stock, and sugar (the sugar balances the acidity of the tomatoes). Season with salt and pepper.
Bring to a simmer and cook gently 15 minutes, stirring now and then.
Blend the soup until smooth with a stick blender (or carefully in a jug blender, filling it only half full with hot liquid).
Stir in the cream and warm through, but do not let it boil hard.
Taste and adjust the salt, then serve with torn basil and crusty bread.
The step worth not rushing: Blend the soup until smooth with a stick blender (or carefully in a jug blender, filling it only half full with hot liquid).
