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Introduction
There is perhaps no dish more universally comforting than a steaming bowl of homemade tomato soup. Forget the thin, metallic versions from a can—this recipe elevates the humble tomato into a rich, velvety masterpiece. Originating largely in the late 19th century as canned goods became widely accessible, tomato soup quickly cemented its status as the ideal partner for a classic grilled cheese sandwich. Our version focuses on building deep flavor through slow simmering and a touch of richness, resulting in a vibrant soup that tastes like summer, any time of year.
Ingredients
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, chopped (approx. 150g)
- 2 cloves Garlic, minced
- 1 x 28 oz can Crushed Tomatoes (approx. 794g)
- 4 cups Vegetable or Chicken Broth (approx. 950 ml)
- 1 teaspoon Granulated Sugar (to balance acidity)
- 1/2 teaspoon Dried Basil
- 1/2 cup Heavy Cream (approx. 120 ml, optional for richness)
- Salt and Freshly Ground Black Pepper, to taste
Step-by-step Preparation
- Sauté Aromatics (5-7 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, stirring occasionally. Do not brown the onions. Add the minced garlic and cook for 1 minute more until fragrant.
Tip: Cooking the onions slowly builds a sweet, foundational flavor that is crucial for the soup’s depth. - Simmer the Base (20-25 minutes): Pour in the canned crushed tomatoes, broth, sugar, and dried basil. Stir well to combine. Bring the mixture to a boil, then immediately reduce the heat to low, cover partially, and let it simmer for 20 to 25 minutes. This allows the flavors to meld beautifully.
Tip: The sugar is not for sweetness, but to neutralize the natural acidity of the tomatoes, resulting in a smoother flavor profile. - Blend for Velvety Texture (5 minutes): Remove the pot from the heat. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until perfectly smooth and creamy.
Caution: When blending hot liquids, always leave a small corner of the blender lid vented (covered with a towel) to allow steam to escape and prevent pressure buildup. - Finish and Season (3 minutes): Return the smooth soup to the pot over low heat. If using, stir in the heavy cream until fully incorporated and heated through (do not boil after adding cream). Taste and adjust seasoning with salt and pepper as needed.
Tip: For a dairy-free version, substitute the heavy cream with 2 tablespoons of butter or a splash of full-fat coconut milk.
Nutritional Information
A single serving (approximately 1.5 cups) of this tomato soup, made with vegetable broth and without heavy cream, contains roughly 180-200 calories. Tomatoes are an excellent source of Vitamin C and K, and are rich in the powerful antioxidant lycopene, which research suggests supports heart health and reduces inflammation. Adding the heavy cream increases the fat content and raises the calorie count to approximately 250-280 calories per serving.
Storage
Leftover tomato soup should be stored in an airtight container in the refrigerator for up to 3 to 4 days. Tomato soup freezes exceptionally well. If you plan to freeze the soup, it is best to leave out the heavy cream until reheating, as dairy sometimes separates upon thawing. Frozen soup will keep well for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or microwave until piping hot.
Conclusion
This creamy tomato soup is the definition of comfort food perfection. Serve it piping hot with a swirl of pesto, a few fresh basil leaves, and a generous sprinkle of crispy homemade croutons. Of course, the quintessential pairing is with a gooey, butter-toasted grilled cheese sandwich for dipping. For a flavor twist, try roasting the onions and garlic before beginning step one; this adds a smoky, complex sweetness to the final product.
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