Creamy Tomato Soup

A smooth homemade tomato soup made with sautéed onion and garlic, rich tomatoes, savory broth, butter, basil, and a gentle swirl of cream.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion
• 3 cloves garlic
• 28 ounces canned whole peeled tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup heavy cream
• 0.25 cup fresh basil

Cooking instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant. (about 6 min) — Medium heat
2. Add the tomatoes with their juices, broth, sugar, salt, and black pepper. Break up the tomatoes with a wooden spoon and bring the mixture to a gentle boil. (about 5 min) — Medium-high heat
3. Reduce the heat to low, cover partially, and simmer until the tomatoes and onion are very tender and the flavors have blended, about 20 minutes. (about 20 min) — Low heat
4. Remove the pot from the heat and stir in the basil. Blend the soup with an immersion blender until completely smooth. Alternatively, blend in batches in a countertop blender, venting the lid and holding it securely to prevent hot splashes. (about 4 min) — Off heat
5. Stir in the cream and return the soup to low heat. Warm gently for 2 to 3 minutes without boiling. Taste and adjust the salt or pepper, then serve hot. (about 3 min) — Low heat