Tomato Soup
Classic, creamy tomato soup made with ripe tomatoes, onions, and a touch of cream. Comfort food for any season.
Ingredients
- 2 lbs ripe tomatoes, chopped, or 1 can (28 oz) whole peeled tomatoes
- 1/2 yellow onion, finely diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 cups vegetable broth
- 1/2 tsp granulated sugar, to balance acidity
- 1 bay leaf
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh basil leaves, thinly sliced
- 1/2 cup croutons, for serving
Instructions
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1
In a large pot or Dutch oven, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat.
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2
Add 1/2 finely diced yellow onion, 1 peeled and diced carrot, and 1 diced celery stalk. Cook for 5-6 minutes until the vegetables begin to soften.
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3
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Stir in 1 tbsp tomato paste and cook for 1-2 minutes to caramelize slightly and deepen the flavor.
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5
Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1 minute to cook the flour and form a roux. This will help thicken the soup.
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6
Add 2 lbs chopped, or 1 can (28 oz) whole peeled tomatoes ripe tomatoes, 2 cups vegetable broth, 1/2 tsp to balance acidity granulated sugar, 1 bay leaf, 1/2 tsp dried basil, and 1/4 tsp dried oregano. Stir well to combine.
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7
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are completely tender and the flavors have melded together.
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8
Remove the bay leaf from the soup.
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9
Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, blend until smooth, then return to the pot. Be careful when blending hot liquids.
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10
Return the soup to a gentle simmer and stir in 1/2 cup heavy cream.
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11
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste. If the soup is too thick, add a little more broth to reach your desired consistency.
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12
Ladle the hot soup into bowls and garnish with 2 tbsp thinly sliced fresh basil leaves and 1/2 cup for serving croutons if desired.
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13
Serve with grilled cheese sandwiches for a classic comfort food pairing.