You’ll never buy canned soup after trying this Creamy Tomato Soup! This velvety and flavorful soup is the best way to warm up on a cold rainy day!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: creamy tomato soup
Servings: 6
Calories: 370kcal
Author: Garnish and Glaze
Ingredients
8tablespoonsbutter, (divided)
1cuponion, chopped
2clovesgarlic, crushed
1(28 ounce)can whole peeled plum tomatoes
1(15 ounce)can whole peeled plum tomatoes
2cupschicken or vegetable stock
2cupstomato juice
1tablespoonbrown sugar
3/4teaspoonsalt
1/2teaspoonbaking soda
fresh cracked black pepper
1cupheavy whipping cream
12basil leaves, torn or sliced
Parmesan, shaved
Instructions
In a large pot, melt 2 Tbsp. butter over medium heat. Sauté 1 c. onions until translucent (7-8 minutes) and then add 2 cloves minced garlic and cook another 30 seconds.
Add in the 28 oz. and 15 oz. cans of tomatoes (including the juices), 2 c. chicken or vegetable stock, and 2 c. tomato juice. Simmer for 20 minutes or until tomatoes and onions are tender enough to puree.
Puree in batches in a blender or with emersion blender (add in the basil if desired or reserve for sprinkling on top). Return to pot and add the 1 Tbsp. brown sugar, 3/4 tsp. salt, 1/2 tsp. baking soda, and fresh cracked black pepper.
Add 1 c. cream and remaining 6 Tbsp. butter. Warm over low heat while stirring.
Garnish with basil, parmesan cheese, and/or croutons and serve with a side of bread or a grilled cheese sandwich.