Ultimate Cream of Tomato Soup
Rich, velvety, and bursting with the natural sweetness of ripe tomatoes, the Ultimate Cream of Tomato Soup is the perfect comfort food for any season. Made with a harmonious blend of fresh tomatoes, creamy heavy cream, and a hint of fresh basil, this soup delivers a luxurious depth of flavor in every spoonful. Aromatic garlic and sautéed onions add warmth, while a touch of sugar balances the natural acidity of the tomatoes. The recipe features a combination of fresh and canned tomatoes for an ideal balance of fresh taste and hearty texture, and it's effortlessly blended to a silky smooth consistency. Ready in under an hour, this creamy tomato soup pairs beautifully with a slice of crusty bread or a gooey grilled cheese sandwich, making it an ideal option for quick weeknight dinners or relaxed weekend lunches. Perfectly customizable with a sprinkle of parmesan or extra basil, this classic soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 3 cloves garlic cloves, minced
- 2 pounds fresh tomatoes, roughly chopped
- 14 ounces canned crushed tomatoes
- 4 cups vegetable stock
- 1 tablespoon granulated sugar
- 1.5 teaspoons salt
- 0.5 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons fresh basil leaves, chopped
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and diced carrots, and sauté until the onions are softened and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the fresh chopped tomatoes and cook for 10 minutes, stirring occasionally, until the tomatoes start to break down.
Stir in the canned crushed tomatoes, vegetable stock, granulated sugar, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, allowing the flavors to meld together.
Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
Return the pot with the pureed soup to low heat. Stir in the heavy cream and fresh chopped basil, and heat through. Do not boil after adding the cream.
Taste and adjust the seasonings with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with grated parmesan cheese if desired, and serve warm.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 7412 mg | 322% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 78.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1081 mg | 83% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5881 mg | 125% | |
*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.
