Description
Warm up with a bowl of creamy tomato soup that’s smooth, rich, and ready in under an hour. Made with San Marzano tomatoes, fresh aromatics, and a touch of cream for the perfect comforting meal.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 (28-ounce) cans whole peeled San Marzano tomatoes
1 ½ teaspoons kosher salt
1 teaspoon sugar
2 cups low-sodium chicken broth
½ cup heavy cream
Fresh basil leaves (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
2. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in tomato paste and cook until darkened, about 2 minutes.
4. Pour in the tomatoes with their juices, breaking them up with a spoon.
5. Season with salt and sugar, then add chicken broth.
6. Bring to a simmer, cover, and cook for 30 minutes.
7. Use an immersion blender or transfer in batches to a blender; purée until smooth.
8. Stir in heavy cream and adjust seasoning to taste.
9. Serve warm with basil, cream swirl, or olive oil drizzle.
Notes
Soup keeps in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheat gently over low heat to keep the texture creamy.
Add extra cream or olive oil drizzle before serving if desired.
Use vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 268
- Sugar: 12g
- Sodium: 1026mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 47mg