Creamy Tomato Soup
A smooth soup built from tomatoes, aromatics, and cream, with optional protein or legume additions. Simmered on the stovetop until silky and blended to a uniform consistency.
Ingredients
Method
Dice the onion, carrot, and celery. Mince the garlic.
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
Stir in garlic, carrot, and celery. Cook until fragrant, about 2 minutes.
Add canned tomatoes (with juice) and stir well.
Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 15–20 minutes, until vegetables are tender.
Remove from heat. Using an immersion blender, purée the soup until smooth (or carefully transfer in batches to a standard blender).
Stir in tomato paste and return to medium heat. Simmer for 2 minutes.
Pour in heavy cream and stir until fully incorporated. Heat through without boiling.
Season with sugar, salt, and black pepper to taste.
Ladle into bowls and garnish with fresh basil or parsley and croutons if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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