Description
Indulge in the warmth and comfort of this creamy tomato soup, a delightful blend of rich flavors that is perfect for any occasion. Made with ripe crushed tomatoes, fragrant garlic, and a touch of heavy cream, this velvety soup is not only satisfying but also easy to prepare. Paired with crusty toasted sourdough bread, it transforms into a wholesome meal that warms the soul. Whether enjoyed on its own or as an accompaniment to a cozy gathering, this soup is sure to become a favorite in your kitchen.
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: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups / 360g)
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg