Description
Comforting classic tomato soup brings Italian sunshine to your kitchen with rich, velvety flavors that dance between sweet and tangy. Creamy textures and aromatic herbs make this simple soup a hearty companion you’ll savor with crusty bread and pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 28 ounces (794 grams) whole canned tomatoes
- 3 cups (720 milliliters) low-sodium chicken broth
- 1 large white onion, chopped
Soup Base Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 grams) unsalted butter
- 2 tablespoons (16 grams) all-purpose flour
- 1 clove garlic, minced
- 1 sprig fresh thyme
Seasoning and Garnish Ingredients:
- 1/2 teaspoon (2.5 grams) caster sugar
- 1/4 teaspoon (1.5 grams) salt
- 1/4 teaspoon (0.5 grams) ground black pepper
- 3 tablespoons (12 grams) fresh chives & dill, finely chopped
- 1/2 cup (120 milliliters) creme fraiche
Instructions
- Preheat a large pot over medium heat, creating a warm cooking environment for your soup preparation.
- Gently sauté chopped onions until translucent and soft, releasing their aromatic flavors without browning.
- Add minced garlic and cook for an additional minute, allowing the fragrant notes to infuse into the base.
- Pour in crushed tomatoes, vegetable or chicken broth, creating a rich liquid foundation for the soup.
- Incorporate dried herbs like basil and oregano, stirring to distribute their savory essence throughout the mixture.
- Simmer the soup uncovered for 20-25 minutes at a gentle bubbling temperature, allowing flavors to meld and develop depth.
- Use an immersion blender to puree the soup directly in the pot, transforming it into a smooth, velvety consistency.
- Season with salt and freshly ground black pepper, tasting and adjusting the seasoning to your preference.
- For a luxurious finish, stir in heavy cream or creme fraiche, creating a silky texture and rich flavor profile.
- Optional: Garnish with fresh basil leaves or a dollop of cream before serving hot.
- For a vegan adaptation, substitute dairy cream with coconut cream and use vegetable broth as the base liquid.
- Soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
Notes
- Swap dairy ingredients easily by using plant-based alternatives like coconut cream or almond milk for a completely vegan soup experience.
- Freezing works wonderfully, but add fresh herbs and cream after thawing to maintain the soup’s vibrant flavor and creamy texture.
- Enhance the soup’s depth by roasting tomatoes before blending, which intensifies their natural sweetness and adds a smoky undertone.
- Control the soup’s consistency by adjusting the amount of broth – less liquid creates a thicker, more concentrated soup perfect for dipping crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 151
- Sugar: 4 g
- Sodium: 469 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 12 mg