Creamy Tomato Soup

Yield: 6 servings · Soup · American

This creamy tomato soup is the warm hug you didn't know you needed. Made with canned San Marzano tomatoes, it delivers rich, deep tomato flavor in just 30 minutes — no roasting required. Silky smooth with a touch of cream, it's the ultimate comfort food, especially when paired with a grilled cheese sandwich.

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (28 oz / 794g each) whole peeled San Marzano tomatoes, with juices
• 1 cup (240ml) low-sodium chicken or vegetable broth
• 1/2 cup (120ml) heavy cream
• 1 tbsp granulated sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Fresh basil leaves for garnish

Instructions

1. Saute the aromatics. In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts and foams. Add the diced onion and cook, stirring occasionally, for about 5 minutes until soft and translucent but not browned.
2. Add garlic. Add the minced garlic and stir for 30 seconds until fragrant. Don't let it brown.
3. Add the tomatoes. Pour in the canned tomatoes with all their juices. As you add them, crush the whole tomatoes by squeezing them with your hands or breaking them apart with a wooden spoon in the pot.
4. Season and simmer. Add the broth, sugar, dried basil, oregano, red pepper flakes, salt, and black pepper. Stir well. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally. The sugar balances the acidity of the tomatoes.
5. Blend until smooth. Remove the pot from heat. Using an immersion blender directly in the pot, blend until completely smooth and velvety, about 1–2 minutes. Alternatively, carefully transfer the soup in batches to a countertop blender (fill no more than halfway and vent the lid to release steam).
6. Add the cream. Return the pot to low heat. Stir in the heavy cream until fully incorporated. Let it warm through for 2 minutes without boiling. Taste and adjust seasoning — you may want a pinch more salt or sugar depending on your tomatoes.
7. Serve. Ladle into bowls. Garnish with a few fresh basil leaves and a drizzle of extra-virgin olive oil. Serve with crusty bread or grilled cheese.

Pro Tips

Variations

• Roasted Tomato Soup: Halve 3 lbs of fresh Roma tomatoes, toss with olive oil, salt, and garlic, and roast at 400°F for 40 minutes. Use in place of canned tomatoes for an even deeper, sweeter flavor.
• Tomato Basil Bisque: Add 1/2 cup of fresh basil leaves to the pot before blending, and increase the cream to 3/4 cup for an extra-luxurious texture.
• Spicy Tomato Soup: Add 1 diced chipotle pepper in adobo sauce and increase red pepper flakes to 1/2 tsp for a smoky, spicy version that pairs perfectly with cornbread.

Nutrition Facts