Rich and Creamy Tomato Soup Recipe
Cozy Up with the Perfect Rich and Creamy Tomato Soup
Is there anything more comforting than a warm bowl of tomato soup on a chilly day? This Rich and Creamy Tomato Soup recipe is a classic for a reason – it’s simple to make, bursting with flavor, and utterly satisfying. Forget those bland, watery tomato soups – this one is rich, creamy, and packed with the sweet, tangy goodness of ripe tomatoes.
We’ve taken the traditional tomato soup and elevated it with a few key techniques. Slow simmering allows the flavors to meld and deepen, while a touch of sugar balances the acidity of the tomatoes. The final swirl of heavy cream creates a luxurious texture that will have you coming back for seconds (and thirds!).
What makes this tomato soup so special?
- Flavor Depth: We start with a fragrant base of sautéed onion and garlic, building layers of flavor from the very beginning.
- Creamy Texture: The heavy cream adds a velvety smoothness that’s simply irresistible.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Versatile: Perfect for lunch, dinner, or a cozy snack.
Tips for the Best Tomato Soup:
- Tomato Quality: While canned tomatoes work wonderfully, using high-quality whole peeled tomatoes will make a noticeable difference in flavor.
- Simmer Time: Don’t rush the simmering process! Allowing the soup to simmer for at least 30 minutes allows the flavors to fully develop.
- Blending: Be careful not to over-blend the soup, as this can make the olive oil bitter. A potato ricer or masher is a great option for a slightly chunkier texture.
- Garnish: Fresh basil leaves add a pop of color and flavor. A drizzle of olive oil or a sprinkle of grated Parmesan cheese are also delicious additions.
Frequently Asked Questions:
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! You’ll need about 2 pounds of ripe tomatoes. Core and roughly chop them, and then add them to the pot with a little extra water or stock.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the heavy cream with full-fat coconut milk or cashew cream.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What can I serve with this soup?
A: Grilled cheese sandwiches are a classic pairing! You can also serve it with crusty bread for dipping, a side salad, or a simple green salad.
Q: Can I add any spices?
A: Feel free to experiment with different spices! A pinch of red pepper flakes can add a little heat, while a dash of smoked paprika can add a smoky flavor.
We hope you enjoy this comforting and delicious Rich and Creamy Tomato Soup as much as we do! It’s a recipe you’ll turn to again and again, especially on those cold winter days.
Rich and Creamy Tomato Soup
Ingredients
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 cans (28 oz) whole peeled tomatoes
- 3 cups water or chicken stock
- 1 tablespoon sugar
- to taste salt
- 1/4 teaspoon black pepper
- pinch dried thyme
- pinch oregano
- 3/4 cup heavy cream
- to garnish basil leaves
Instructions
- Add the butter and olive oil into a big pot. Once the butter is melted, add the chopped onion. Stir and cook until fragrant. Next, add the minced garlic. Keep stirring to keep it from burning. Cook for about 5 minutes.
- Add the whole peeled tomatoes and the water or chicken stock. Next, season it with sugar, salt, and black pepper. Bring to a boil and let it simmer for 30 minutes to reduce the liquid and intensify the flavors.
- Reduce to a simmer and continue cooking for 30 minutes. Add the thyme and oregano and mix.
- Remove from heat. Mash the soup with a potato ricer, masher, or immersion blender. Be careful not to over-blend, as the olive oil can become bitter.
- Add the heavy cream and mix. Taste and adjust the seasonings if needed. Fill a bowl, top with basil leaves, and serve.
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