Introduction
Tomato Soup is a timeless comfort dish, perfect for cozy lunches, weeknight dinners, or pairing with grilled cheese sandwiches. Its velvety, vibrant red broth, enriched with a touch of cream and aromatic herbs, delivers a warm, satisfying flavor. Served in white ceramic bowls, garnished with fresh basil leaves and a drizzle of cream, this soup creates a warm, inviting aesthetic. This recipe delivers a classic Creamy Tomato Soup, adaptable for dietary preferences, best served hot for a soothing, flavorful experience.
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes, with juice
- 1 cup low-sodium vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
For Serving:
- Optional: Fresh basil leaves, heavy cream drizzle
- Suggested Accompaniments: Grilled cheese sandwich, crusty bread
- Suggested Pairings: Side salad, white wine
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Large pot, immersion blender (or standard blender)
Step-by-Step Process
- Cook Vegetables: In a large pot over medium heat, melt butter. Add onion and cook for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Add Tomatoes and Broth: Stir in canned tomatoes with juice, breaking them up with a spoon. Add vegetable broth, dried basil, salt, pepper, and sugar (if using). Bring to a simmer.
- Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, to meld flavors.
- Blend: Use an immersion blender to puree the soup until smooth (or carefully transfer to a standard blender in batches, then return to the pot). Stir in heavy cream and heat through for 2-3 minutes. Taste and adjust salt or sugar as needed.
- Serve: Ladle into white ceramic bowls, drizzle with cream, and garnish with basil leaves. Serve hot with grilled cheese, crusty bread, salad, and wine.
Tips for Better Tomato Soup
- Use high-quality canned tomatoes (e.g., San Marzano) for richer flavor.
- Blend thoroughly for a smooth, velvety texture; strain for extra silkiness.
- Add sugar sparingly to balance tomato acidity if needed.
- Stir cream in gently to avoid curdling; don’t boil after adding.
- Taste before serving; adjust seasoning for balance.
- Use fresh basil for a brighter flavor if available.
- Clean the blender immediately to avoid staining.
- Enhance aesthetic: Swirl cream artfully, place basil leaves delicately, and serve in white ceramic bowls for a vibrant look.
Variations and Customization
- Vegan Tomato Soup: Omit butter, use olive oil; replace cream with coconut milk.
- Gluten-Free Tomato Soup: Naturally gluten-free; ensure broth is gluten-free.
- Spicy Tomato Soup: Add 1/4 tsp red pepper flakes or 1/2 tsp chili powder with garlic.
- Herb Tomato Soup: Add 1 tsp dried oregano or thyme with basil.
- Roasted Tomato Soup: Use 2 lbs fresh tomatoes, roasted at 400°F for 30 minutes, instead of canned.
- Low-Fat Tomato Soup: Replace cream with milk or omit entirely.
- Chunky Tomato Soup: Blend only half the soup, leaving some tomato pieces intact.
- Tomato Basil Bisque: Increase cream to 1 cup, add 2 tbsp fresh basil.
Storage and Serving Tips
- Store in an airtight container in the fridge for 4 days.
- Reheat on the stovetop over low heat, stirring, or microwave for 1-2 minutes.
- Freeze soup (without cream) for 3 months; thaw, reheat, and add cream after warming.
- Serve hot for the best texture; cold soup is thicker.
- Use leftovers as a pasta sauce or base for braising.
- Don’t leave at room temperature for over 2 hours.
- Pair with hearty sides like grilled cheese to balance lightness.
- Presented in white ceramic bowls with basil and cream for cozy charm.
Nutritional Information
Based on 4 servings (1 1/2 cups each):
- Calories: 240 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 620mg
- Total Carbohydrates: 16g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 4g
- Vitamin A: 30% Daily Value
- Vitamin C: 40% Daily Value
- Calcium: 8% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. Moderate in fat; try vegan or low-fat versions. Serve with vegetables for balance.
Conclusion
This Tomato Soup recipe offers a creamy, comforting dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The smooth broth and rich tomato flavor, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its warm appeal.
Tomato Soup Recipe: Creamy and Comforting
Creamy tomato soup with basil.
Ingredients
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 1 can 28 oz whole tomatoes
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp sugar optional
- Optional: Basil leaves cream drizzle
- Suggested Pairings: Grilled cheese salad
Instructions
- Melt butter; cook onion for 5-7 minutes, garlic for 1 minute.
- Add tomatoes, broth, basil, salt, pepper, and sugar; simmer for 15-20 minutes.
- Blend until smooth; stir in cream, heat for 2-3 minutes.
- Garnish with basil and cream; serve with grilled cheese and salad.
Notes
- Use quality tomatoes.
- Store in fridge for 4 days, freeze for 3 months.
- Try a vegan variation.
- Pair with wine.
