American · Soup · Easy
Tomato Soup
Velvety, bright, and just sweet enough, a proper creamy tomato soup that begs for a grilled cheese sandwich to dunk into it.
The whole recipe in 60 seconds
Tomato Soup, in 5 ideas
- A spoonful of sugar tames the acidity of tinned tomatoes without making the soup sweet.
- Blending well is what makes it silky, do not stop until it is completely smooth.
- Stir the cream in off high heat so it does not split.
- Roast the tins of tomatoes first for deeper flavor when you have time.
- Serve with a grilled cheese and you have the classic comfort pairing.
What you need
Ingredients
- 2 x 400g tins chopped tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 500ml vegetable stock
- 120ml double cream
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 fresh basil leaves, to serve
How to make it
Directions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook 5 minutes until soft and translucent.
- Stir in the garlic and cook 1 minute more until fragrant.
- Pour in the tinned tomatoes and vegetable stock. Add the sugar, dried basil, salt, and pepper.
- Bring to a gentle simmer and cook 20 minutes, stirring occasionally, until the flavors come together.
- Blend the soup smooth with a stick blender, or in batches in a countertop blender.
- Stir in the double cream and warm through for 2 minutes. Taste and adjust salt.
- Ladle into bowls, swirl in a little extra cream, and scatter fresh basil on top.
Buy tinned tomatoes by the case when they go on sale, they keep for years and soup like this costs a fraction of the canned kind.