Restaurant Style Cream of Tomato Soup
Indulge in the velvety richness of Restaurant Style Cream of Tomato Soup, a soul-warming classic perfect for cozy evenings. This homemade favorite combines canned whole peeled tomatoes, sautéed onions, and a touch of diced carrots for natural sweetness, simmered to perfection with fragrant garlic and fresh basil leaves. Finished with a generous swirl of heavy cream, this soup boasts a lusciously creamy texture that rivals your favorite bistro’s offering. The blend of butter and olive oil adds a depth of flavor, while a hint of sugar balances the tangy tomato base. Ready in just 40 minutes, this comforting recipe is ideal for weeknight dinners or special gatherings. Serve it hot with crusty bread or crunchy croutons for the ultimate bistro-style experience at home.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 medium Carrot, peeled and diced
- 28 oz Canned whole peeled tomatoes
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 10 leaves Fresh basil leaves
- Crusty bread or croutons (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until fragrant.
Add the canned whole peeled tomatoes along with their juices. Break the tomatoes up slightly with a spoon.
Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Remove the pot from heat. Allow the soup to cool slightly, then use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
Return the pureed soup to the pot. Stir in the heavy cream, sugar, salt, and black pepper. Heat gently over low heat, being careful not to let it come to a boil.
Taste and adjust seasonings as needed. Stir in the fresh basil leaves just before serving.
Ladle the soup into bowls, garnish with additional basil leaves if desired, and serve hot with crusty bread or croutons on the side.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 57.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2652 mg | 56% | |
*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.
