Description
A warm and velvety creamy tomato soup perfect for weeknight dinners, featuring a blend of bright tomatoes and rich cream for a comforting meal.
Ingredients
Scale
- 800 g (28 oz) whole canned tomatoes, crushed or whole
- 30 g (2 tbsp) tomato paste
- 150 g (1 medium) onion, finely diced
- 12 g (3 cloves) garlic, minced
- 30 ml (2 tbsp) olive oil
- 14 g (1 tbsp) unsalted butter
- 480 ml (2 cups) vegetable or chicken stock
- 120 ml (1/2 cup) heavy cream
- 10 ml (2 tsp) balsamic vinegar
- 5 g (1 tsp) granulated sugar
- 5–8 g (1–1 1/2 tsp) kosher salt
- 1 g (1/2 tsp) freshly ground black pepper
- Fresh basil leaves, small handful
Instructions
- Heat 30 ml (2 tbsp) olive oil and 14 g (1 tbsp) butter in a medium pot over medium heat. Add 150 g (1 medium) diced onion and sauté until translucent and edges begin to brown, about 6–8 minutes. Stir in 12 g (3 cloves) minced garlic and cook for 30–45 seconds until fragrant.
- Stir in 30 g (2 tbsp) tomato paste and cook for 1–2 minutes, stirring constantly.
- Pour in 800 g (28 oz) canned tomatoes with their juices and 480 ml (2 cups) stock. Bring to a gentle simmer and cook uncovered for 10 minutes.
- Add 10 ml (2 tsp) balsamic vinegar, 5 g (1 tsp) sugar if using, and 5–8 g (1–1 1/2 tsp) kosher salt. Simmer for 5–7 more minutes.
- Remove pot from heat, and blend the soup until smooth.
- Return the blended soup to low heat and stir in 120 ml (1/2 cup) heavy cream. Warm gently for 2–3 minutes.
- Serve hot with torn basil leaves and a drizzle of cream.
Notes
For a dairy-free version, replace heavy cream with coconut milk. Add sugar to balance acidity if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg