Description
Indulge in a bowl of this comforting creamy tomato soup, perfectly balanced with the rich flavors of crushed tomatoes and heavy cream. This velvety delight is not only simple to make but pairs beautifully with crusty toasted sourdough bread, making it an ideal meal for any occasion. Whether you’re warming up on a chilly day or looking for a quick yet satisfying dish, this creamy tomato soup will surely hit the spot.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup heavy cream, plus 2 tablespoons for garnish
- 2 tablespoons chopped fresh parsley, for garnish
- 1 teaspoon chili oil, for garnish
- 4 slices sourdough bread, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 2 minutes, stirring occasionally, to deepen its flavor.
- Pour in the crushed tomatoes and vegetable broth. Add granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, allowing the flavors to meld.
- Remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return the blended soup to the pot.
- Stir in 1/2 cup heavy cream until well combined. Return the pot to low heat and warm gently for 2-3 minutes, but do not bring to a boil.
- While the soup is simmering or blending, toast the sourdough bread slices until golden brown and crisp.
- Ladle the hot creamy tomato soup into individual serving bowls. Drizzle each serving with a small swirl of the remaining 2 tablespoons heavy cream and chili oil. Garnish with chopped fresh parsley. Serve immediately with a slice of toasted sourdough bread, either on the side or partially dipped in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg