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!
Keyword: creamy tomato soup
Author: Garnish and Glaze
1(28 ounce)can whole peeled plum tomatoes
1(15 ounce)can whole peeled plum tomatoes
2cupschicken or vegetable stock
fresh cracked black pepper
1cupheavy whipping cream
12basil leaves, torn or sliced
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.