Tomato Soup
The ultimate comfort food, Tomato Soup is creamy, rich, and incredibly satisfying. A perfect easy weeknight dinner that warms you up, it's a must-try for chilly days!
Equipment
- Dutch Oven
- Measuring cups and spoons
- Sharp knife
- Cutting Board
- Can opener
Ingredients
- 4 tablespoons butter
- 1 yellow onion chopped
- 1 tablespoon minced garlic
- 2 cans crushed tomatoes with their juice (28 ounces each)
- 3 cups chicken broth
- ¼ cup chopped fresh basil
- 1 tablespoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ cup heavy whipping cream
Instructions
- Heat a Dutch oven over medium-high heat. Add butter and melt, then add chopped onions. Sauté 5-7 minutes, stirring occasionally, until softened and golden.
- Add minced garlic and sauté 1 minute or until fragrant.
- Add crushed tomatoes with their juice, chicken broth, chopped basil, sugar, salt, and pepper. Stir together and bring to a boil then reduce heat, cover with lid and simmer for 10 minutes, stirring occasionally.
- You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth.
- Then return blended soup to the pot over medium heat. Add the heavy cream and stir until combined. Season to taste with salt and pepper, if needed.
- Remove from heat and ladle into bowls and top with more fresh chopped basil.
Notes
- Fridge: Store leftover soup, once cooled, in an airtight container for up to 4 days.
- Freezer: Add tomato soup to a freezer bag and lay flat in your freezer. Thaw in the fridge overnight before reheating.
- Reheat: Reheat leftover soup in the microwave in 30-second increments or on the stove top until hot throughout.