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Cream of Tomato Soup
Sweet, vine-ripened tomatoes and a splash of cream transform into the ultimate bowl of comfort. You'll start by building a deep, savory base with caramelized onions and garlic, then simmer everything until tender. Blending the mixture directly in the pot creates a velvety texture that perfectly balances the bright acidity of the tomatoes. It's a classic, soul-warming dish that pairs beautifully with a grilled cheese sandwich or crusty bread.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 1 large Vidalia or sweet onion, minced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup vegetable or chicken broth or dry red wine
- 8 large tomatoes, peeled, seeded, and chopped (approximately 5 cups)
- 12 large fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons maple sugar or honey
- 2 cups milk, light cream, or plain soymilk
Instructions
- 1Melt the butter with the olive oil in a large saucepan over medium heat. Add the minced onions and garlic, cooking and stirring frequently until translucent. Watch carefully so they don't brown.
- 2Pour the broth or dry red wine into the pan to deglaze. Scrape the bottom to release any browned bits, then reduce the heat to medium-low and simmer for 10 minutes.
- 3Stir in the chopped tomatoes, salt, white pepper, and maple sugar or honey. Continue cooking over low heat for another 10 minutes, stirring occasionally.
- 4Stack the dried basil leaves neatly on a cutting board and roll them tightly into a cylinder. Slice the rolled basil crosswise into thin ribbons, stopping just before you reach the stems. Gently toss the ribbons to separate them.
- 5Blend the soup until smooth using an immersion blender directly in the pot. If using a standard blender, carefully puree the hot mixture in small batches.
- 6Stir the milk or cream into the pureed soup. Warm the mixture over low heat until it reaches your preferred serving temperature. Don't let it boil, or the dairy might curdle.
- 7Portion the warm soup into bowls and garnish each serving with the fresh basil ribbons and a drizzle of garlic oil.
Notes
- Prep tip: To easily peel the tomatoes, score an 'X' on the bottom of each and blanch them in boiling water for 30 seconds before transferring to an ice bath.
- Serving: Top with homemade or store-bought garlic croutons.
- Zero waste: Save the basil stems in the freezer to flavor future homemade stocks.
- Swap: You can use plain soy milk instead of dairy cream for a vegan-friendly version, just be sure to swap the butter for a plant-based alternative.