Old Fashioned Tomato Cream Soup
Indulge in the comforting richness of Old Fashioned Tomato Cream Soup, a timeless recipe that blends the robust flavors of ripe canned tomatoes with the velvety smoothness of heavy cream. Enhanced by sautéed onions, garlic, and a touch of dried basil, this soup offers a perfect balance of savory and slightly sweet notes, thanks to a hint of sugar. Its irresistibly creamy texture is achieved with an easy blending technique, making it a breeze to prepare. Serve this soul-warming classic with crusty bread or crunchy croutons, and garnish with fresh basil leaves for an elegant touch. Perfect for cozy nights or as a starter for any meal, this old-fashioned favorite is a celebration of simple, satisfying flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 units garlic cloves, minced
- 28 ounces canned whole peeled tomatoes (with juices)
- 2 cups vegetable broth or chicken stock
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 1 teaspoon dried basil
- crusty bread or croutons (optional, for serving)
- fresh basil leaves (optional, for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat until the butter is melted.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Pour in the canned tomatoes (including their juices) and use a wooden spoon to break them up slightly.
Add the vegetable broth or chicken stock, sugar, salt, black pepper, and dried basil. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally. This allows the flavors to meld together.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches to puree, then return it to the pot.
Stir in the heavy cream, adjusting the quantity if you prefer a richer or lighter soup. Taste and adjust seasoning as needed.
Reheat gently over low heat if necessary, but avoid boiling the soup as the cream can curdle.
Serve hot, garnished with fresh basil leaves and accompanied by crusty bread or croutons if desired.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 41.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1777 mg | 38% | |
*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.
