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–+ servings
Bowl of creamy tomato soup topped with parmesan, olive oil, and a fresh herb leaf.

Creamy Tomato Soup

A smooth and cozy tomato soup made with peeled tomatoes, garlic, onion, broth, cream, herbs, parmesan, and a touch of red pepper.
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Prep Time 10 minutes
Cook Time 30 minutes
rest time 0 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 large yellow onion sliced
  • 2 cans San Marzano peeled tomatoes 28 oz each, do not drain
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon sugar
  • ¼ cup heavy cream or half-and-half
  • 8 large fresh basil leaves roughly chopped
  • ¼ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ⅓ cup shredded parmesan cheese optional
  • Croutons optional garnish

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
  3. Add the minced garlic and cook for about 30 seconds, until fragrant.
  4. Add the peeled tomatoes with their juices.
  5. Pour in the chicken stock or vegetable stock.
  6. Add the sugar, oregano, crushed red pepper flakes, salt, and black pepper.
  7. Stir, cover, and simmer for 20 to 25 minutes.
  8. Add the heavy cream and fresh basil.
  9. Blend with an immersion blender until smooth and creamy.
  10. Taste and adjust seasoning as needed.
  11. Serve warm with parmesan cheese, olive oil, herbs, croutons, or toasted bread.

Nutrition

Calories: 205kcalCarbohydrates: 19gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 620mgPotassium: 610mgFiber: 4gSugar: 11gVitamin A: 980IUVitamin C: 32mgCalcium: 145mgIron: 2mg

Notes

  • Use a regular blender if you do not have an immersion blender, but blend in batches and avoid filling the blender too high.
  • If the soup tastes too acidic, add a small pinch more sugar.
  • For a thicker soup, simmer uncovered for a few extra minutes before blending.
  • For a lighter soup, use half-and-half instead of heavy cream.
  • Use vegetable stock for a vegetarian version.

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