Easy Creamy Tomato Soup is a perfect starter to an elegant meal. It is equally perfect for a light dinner when paired with Caesar salad and crusty french bread.
Ingredients for Easy Creamy Tomato Soup:
I used the following ingredients: Olive oil, unsalted butter, onion, garlic, whole canned tomatoes (I used San Marzanos), low sodium chicken broth, heavy cream, salt, freshly ground black pepper, and fresh basil for garnish.
Making the Easy Creamy Tomato Soup:
I started by sautéing the onion in some olive oil and melted butter in a large saucepan over medium-low heat until the onion softened. The reason for the medium-low heat was that I didn’t want the onion to brown. This took about 15 minutes. Then, I increased the heat to medium, and added the garlic. I cooked the mixture for about 30 seconds until the garlic was fragrant.
Next, I added the canned tomatoes and chicken broth. I used a wooden spoon to roughly crush the tomatoes. I covered the saucepan, reduced the heat to medium-low, and cooked the mixture for about 30 minutes.
Then, I uncovered the pan and removed it from the heat. After about 10 minutes, the soup had cooled slightly. I puréed the soup in batches in a blender until it was smooth. Next, I returned the soup to the saucepan, and heated it over low heat. I added the cream, and stirred the soup to fully incorporate the cream. Finally, I added a bit of salt and some freshly ground black pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
I served the Easy Creamy Tomato Soup, garnished with a bit more cream and basil, along with a Caesar salad and freshly made baguette. Yum!
Easy Creamy Tomato Soup is a perfect starter to an elegant meal. It is equally perfect for a light dinner when paired with Caesar salad and crusty french bread.
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium yellow onion chopped (about 1-1/2 cups)
- Kosher salt
- 2 medium cloves of garlic minced
- 28 ounce can whole peeled tomatoes in their juices, preferably San Marzanos
- 1-1/2 cups low-sodium chicken broth (See Tip 1)
- 1/3 cup heavy cream
- Freshly ground black pepper to taste
- Heat the olive oil and butter in a large saucepan over medium-low heat. Add the onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is completely soft but not browned, about 15 minutes.
- Increase heat to medium. Add the garlic; cook stirring constantly until fragrant, about 30 seconds.
- Add the tomatoes and their juices, along with the chicken broth to the saucepan. Roughly crush the tomatoes with the back of a wooden spoon. Bring to a boil; lower heat to medium low. Cover the pan; cook for about 30 minutes until the tomatoes begin to fall apart.
- Remove the soup from the heat; uncover and cool slightly, about 10 minutes. Purée in several batches in blender.
- Return the soup to the saucepan. Heat over medium low heat. Add the cream; stir to combine. Add salt and freshly ground black pepper to taste.
- Serve, topped with garnishes of your choice.
- Yield: 4 servings.
- To make this vegetarian, substitute vegetable broth for the chicken broth.
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