Ultimate Creamy Tomato Soup: A Classic Comfort Food Recipe
Tomato soup is a timeless classic, evoking feelings of warmth, comfort, and nostalgia. Its simple yet satisfying flavor profile makes it a beloved dish for generations. This recipe elevates the humble tomato soup to new heights with a creamy, rich texture and a burst of fresh, vibrant flavors. Whether you’re seeking a quick and easy lunch, a comforting dinner on a chilly evening, or a delightful appetizer for a gathering, this creamy tomato soup will surely hit the spot.
The exact origins of tomato soup are difficult to pinpoint, but its popularity surged in the early 20th century with the advent of canned tomatoes and processed soups. While canned versions offer convenience, homemade tomato soup provides a superior taste experience, allowing you to control the ingredients and tailor the flavors to your preferences. This recipe emphasizes fresh, high-quality ingredients and a simple cooking process to create a truly exceptional soup.
The flavor profile of this creamy tomato soup is a delightful balance of sweet, tangy, and savory notes. The sweetness of ripe tomatoes is complemented by the acidity of a touch of balsamic vinegar and the richness of heavy cream. A hint of garlic and onion adds depth, while a sprinkle of fresh basil provides a bright, aromatic finish. The creamy texture enhances the overall sensory experience, making each spoonful a luxurious indulgence.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves, for garnish
- Optional: Grilled cheese croutons
Instructions:
- Sauté the Aromatics (5 minutes): In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Tomatoes and Broth (2 minutes): Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir in the vegetable broth (or chicken broth), dried oregano, dried basil, and red pepper flakes (if using).
- Simmer (20 minutes): Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld together.
- Blend (5 minutes): Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender to blend the soup directly in the pot.
- Finish and Season (2 minutes): Return the blended soup to the pot. Stir in the granulated sugar and heavy cream. Season with salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil.
- Serve (1 minute): Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves and serve immediately. Optional: Top with grilled cheese croutons for an extra touch of indulgence.
Tips and Variations:
- Roast the Tomatoes: For an even richer flavor, roast the tomatoes before adding them to the soup. Toss the tomatoes with olive oil, salt, pepper, and herbs, then roast in a 400°F (200°C) oven for 30-40 minutes, or until softened and slightly caramelized.
- Add Vegetables: Boost the nutritional value and flavor of the soup by adding other vegetables, such as carrots, celery, or bell peppers. Sauté these vegetables along with the onion and garlic.
- Spice it Up: For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Make it Vegan: Substitute the heavy cream with coconut cream or cashew cream for a vegan version. Ensure you are using vegetable broth, not chicken broth.
- Grilled Cheese Croutons: Cut grilled cheese sandwiches into small cubes and use them as croutons for a comforting and cheesy addition.
- Herbs: Experiment with different herbs, such as thyme, rosemary, or parsley, to customize the flavor of the soup.
- Storage: Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Tomato soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions:
Creamy tomato soup is incredibly versatile and can be enjoyed in various ways:
- As a starter: Serve a small bowl of tomato soup as an elegant appetizer before a main course.
- As a light lunch: Pair a bowl of tomato soup with a grilled cheese sandwich, a side salad, or a crusty bread for a satisfying lunch.
- As a comforting dinner: Enjoy a warm bowl of tomato soup on a cold evening for a cozy and comforting dinner.
- As a dipping sauce: Use tomato soup as a dipping sauce for grilled cheese sandwiches, quesadillas, or mozzarella sticks.
Conclusion:
This creamy tomato soup recipe is a testament to the power of simple ingredients and thoughtful preparation. With its rich flavor, velvety texture, and comforting aroma, it’s a dish that will warm your heart and nourish your soul. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and yields consistently delicious results. So, gather your ingredients, put on your apron, and get ready to experience the ultimate creamy tomato soup.
Ultimate Creamy Tomato Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes undrained
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes optional
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper to taste
- 0.5 cup heavy cream
- Fresh basil leaves for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir in the vegetable broth (or chicken broth), dried oregano, dried basil, and red pepper flakes (if using).
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld together.
- Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender to blend the soup directly in the pot.
- Return the blended soup to the pot. Stir in the granulated sugar and heavy cream. Season with salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil.
- Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves and serve immediately. Optional: Top with grilled cheese croutons for an extra touch of indulgence.
