Easy
Creamy Tomato Soup
Silky tomato soup that was made for dunking a grilled cheese.
The short version. Soften onion and garlic in butter, simmer canned whole tomatoes with broth for 20 minutes, blend until smooth, then stir in cream and heat through without boiling.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
Soup
- 2 tbsp butter
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 28 oz canned whole peeled tomatoes (with their juice)
- 1 ½ cups chicken or vegetable broth
- 1 tsp sugar
- ½ tsp salt
- ½ cup heavy cream
- black pepper (to taste)
Directions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the tomatoes with their juice, the broth, sugar and salt. Break up the tomatoes with a spoon and bring to a simmer.
- Simmer for 20 minutes, stirring now and then.
- Blend until smooth with an immersion blender. If you use a countertop blender, fill it only halfway, vent the lid, and cover it with a towel, because hot soup can spray.
- Stir in the cream and heat through gently. Do not boil. Taste, add pepper, and adjust the salt.
Tips
- A teaspoon of sugar balances the acid in canned tomatoes.
- Top with a few croutons or serve next to a skillet grilled cheese.
Questions
Can I make it dairy free?
Yes. Use olive oil instead of butter and a splash of coconut milk instead of cream.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.