Old Fashioned Cream of Tomato Soup
Creamy, comforting, and brimming with nostalgia, this Old Fashioned Cream of Tomato Soup is the ultimate bowl of warmth. Made with tender sautéed onions, fragrant garlic, and sweet whole peeled tomatoes, this homemade classic is pureed to silky perfection and enriched with velvety heavy cream. A touch of sugar balances the acidity of the tomatoes, while fresh basil adds a pop of herbaceous flavor to every bite. Whether you enjoy it as a standalone meal or pair it with a golden, gooey grilled cheese, this timeless recipe is ready in just 40 minutes and bursting with soul-soothing satisfaction. Perfect for weeknight dinners or cozy lunches, this creamy tomato soup is a heartwarming favorite you’ll turn to again and again.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons fresh basil leaves, chopped
- 4 optional extra basil leaves (for garnish)
Instructions
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the diced yellow onion and sauté for 5-7 minutes, or until translucent and softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour in the canned whole peeled tomatoes, including their juice, and use a wooden spoon to gently break them apart into smaller chunks.
Add the chicken or vegetable broth, sugar, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally to ensure the flavors meld together.
Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, blending until smooth, and then return it to the pot.
Reduce the heat to low and slowly stir in the heavy cream, allowing it to fully incorporate into the soup. Cook for 2-3 minutes, making sure it doesn't boil.
Stir in the chopped basil leaves, taste, and adjust seasoning with additional salt and pepper as desired.
Serve hot and garnish with extra basil leaves if desired. Pair with a warm piece of crusty bread or a classic grilled cheese for the ultimate comfort meal.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 51.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1641 mg | 35% | |
*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.
