Tomato Soup with Cream

Name: Tomato Soup with Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 2 lg cans Canned diced tomatoes (28 oz can); 1 medium Yellow onion, diced; 2 cloves Garlic, minced; 2 cups Vegetable stock; 2 tbsp Butter; 1/2 cup Heavy cream; 1 tsp Sugar; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh basil, chopped

Velvety tomato soup with a swirl of fresh cream and fresh basil. A comforting classic that's simple yet deeply satisfying.

40 minEasyServes 4220 cal/serving

SwissSoupStovetopVegetarian

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Ingredients

2 lg cans Canned diced tomatoes (28 oz can)
1 medium Yellow onion, diced
2 cloves Garlic, minced
2 cups Vegetable stock
2 tbsp Butter
1/2 cup Heavy cream
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Fresh basil, chopped

Instructions

1

Heat 2 tbsp Butter in a large pot over medium heat. Add 1 medium diced Yellow onion and cook until softened, about 4 minutes.
2

Add 2 cloves minced Garlic and cook for 1 minute until fragrant.
3

Pour in 2 lg cans Canned diced tomatoes (28 oz can) (with juice) and 2 cups Vegetable stock.
4

Bring to a simmer and cook for 15 minutes to allow flavors to meld.
5

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6

Stir in 1/2 cup Heavy cream.
7

Season with 1 tsp Sugar, 1/2 tsp Salt, and 1/4 tsp Black pepper to taste.
8

Heat through but do not boil.
9

Ladle into bowls and swirl a dollop of cream on top. Garnish with 2 tbsp chopped Fresh basil.

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Questions

How long does Tomato Soup with Cream take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (15 minutes): "Bring to a simmer and cook for 15 minutes to allow flavors to meld."

What equipment do I need for Tomato Soup with Cream?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for heavy cream in Tomato Soup with Cream?

The entry for Tomato Soup with Cream calls for 1/2 cup Heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Is Tomato Soup with Cream vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp Butter and 1/2 cup Heavy cream. For fully plant-based entries, see the vegan soup collection.

How many calories are in Tomato Soup with Cream?

One serving (the recipe makes 4) is about 220 calories, with 5 g protein, 18 g carbohydrate and 14 g fat, plus 3 g fiber and 680 mg sodium.

How do I store and reheat Tomato Soup with Cream?

Refrigerate Tomato Soup with Cream for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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