My entire family members never really liked tomato dishes, until I made this sumptuous tomato soup. The addition of cream makes it so much delicious and elevates the taste and you are also going to enjoy it if you follow this guide and you’re going to enjoy. Its easy to make and quick as well.
Tomato cream soup recipe
Tomato cream soup is a rich and creamy soup made from tomatoes, cream, onions, garlic, different herbs and spices. This soup is made by blending or pureeing tomatoes to create a smooth base, then adding cream to get a nice texture. Additional ingredients such as basil, thyme, or bay leaves might be used to enhance the flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cans 28 ounces each whole tomatoes, undrained
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup heavy cream
- Fresh basil leaves optional, for garnish
Instructions
- Make ready all your ingredients, prep all of them and then in a large non reactive pot and over medium heat, heat the olive oil and add chopped onions and fry until they become softened and golden, and then add the minced garlic and cook for another minute.
- Pour in the canned or crushed tomatoes with their juices, breaking them up with a spoon. Add vegetable or chicken broth or stock, sugar, salt, pepper, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Take the pot from heat and get your immersion blender or transfer the mixture to a blender in batches to puree until smooth and then return the soup to the pot over low heat. Stir in the heavy cream and warm the soup gently for a few minutes without boiling.
- Get your bowls ready and serve the tomato cream soup hot, garnished with fresh basil leaves if desired.
- Enjoy your homemade tomato cream soup!
Video
Notes
If the soup is too thick, you can add a bit more broth or cream.
Nutrition
Serving: 30g
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