Classic Creamy Tomato Soup
A velvety smooth, rich tomato soup made with San Marzano tomatoes and a touch of heavy cream for ultimate comfort.
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Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Canned crushed San Marzano tomatoes
- 2 cups Chicken or vegetable broth
- 1/4 cup Fresh basil leaves
- 1/2 cup Heavy cream
- 1 teaspoon Granulated sugar(optional)
- 1/2 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and cook until translucent and soft, about 5 minutes.
- 3
Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.
- 4
Pour in the crushed tomatoes and broth, then add the sugar to balance the acidity.
- 5
Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
- 6
Stir in the fresh basil leaves and remove the pot from the heat.
- 7
Use an immersion blender to puree the soup until completely smooth.
- 8
Stir in the heavy cream and season with salt and pepper before serving warm.
Nutrition per Serving
245
Calories
4g
Protein
18g
Carbs
19g
Fat
4g
Fiber
11g
Sugar
820mg
Sodium
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