Creamy Triple Tomato Soup
Indulge in the rich, velvety flavors of Creamy Triple Tomato Soup, a comforting bowl of pure tomato bliss that’s perfect for any season. This recipe elevates classic tomato soup by incorporating three types of tomatoes—fresh, canned crushed, and tangy sun-dried—for a layered, robust flavor profile. Simmered with aromatic garlic, sweet onions, and herbs like oregano and fresh basil, this soup is pureed to silky perfection and finished with a generous splash of heavy cream for an irresistibly luscious texture. Ready in just 45 minutes, this versatile dish can be served as a stand-alone meal with crusty bread or as a starter to a larger feast. Whether you’re seeking cozy comfort food or a gourmet twist on a classic, this creamy tomato soup will surely become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 medium fresh tomatoes, chopped (e.g., Roma or vine-ripened)
- 15 ounces canned crushed tomatoes
- 1 cup sun-dried tomatoes, drained and chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves (plus extra for garnish)
- 1 teaspoon sugar (optional, to taste)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the chopped fresh tomatoes, canned crushed tomatoes, and sun-dried tomatoes to the pot. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a simmer. Cover and let it cook for 20 minutes, stirring occasionally.
Add the salt, black pepper, oregano, and fresh basil to the soup. Stir well.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the heavy cream and taste for seasoning. Adjust salt, pepper, and add sugar if needed to balance the acidity.
Return the soup to low heat and warm through, but do not let it boil after adding the cream.
Serve hot, garnished with fresh basil leaves and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6796 mg | 295% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 135.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 11572 mg | 246% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
