Description
A rich and creamy tomato soup made with crushed tomatoes, tomato sauce, and a touch of heavy cream. This flavorful soup is infused with garlic, onion, and Italian seasoning, then blended until smooth for a comforting and classic meal perfect for any occasion.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dry Italian seasoning
- 2 (28-ounce) cans crushed tomatoes (preferably San Marzano)
- 1 (15-ounce) can tomato sauce
- 1 and 1/2 cups low-sodium chicken broth
Finishing & Garnish
- 1/2 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped or finely sliced
- Fresh parmesan cheese
Instructions
- Sauté Onion and Garlic: Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and beginning to brown, about 6 to 8 minutes. Stir in minced garlic and dry Italian seasoning to release their aromas.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Rest the Soup: Remove the saucepan from the heat and let the soup sit for 5 minutes, allowing the flavors to settle.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth. If you don't have an immersion blender, cool the soup for 15 minutes and blend in batches with a regular blender, then return it to the stove to reheat.
- Add Cream and Season: Stir in the heavy cream for a silky texture, then season with kosher salt and freshly ground black pepper to your taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil and freshly grated parmesan cheese. Pair with a grilled cheese sandwich for a classic comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use San Marzano tomatoes for the best authentic flavor.
- If you prefer a thicker soup, simmer it longer to reduce the liquid.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust seasoning after blending to ensure flavor balance.
