Here’s a classic recipe for Cream of Tomato Soup that’s rich, creamy, and full of flavor.
Cream of Tomato Soup Recipe
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil or 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano (optional)
- 4 cups tomatoes, chopped (or 2 cans (28 ounces) crushed tomatoes)
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Fresh basil or parsley, for garnish
Instructions:
1. Prepare the Base:
- In a large pot, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Thicken the Soup:
- Sprinkle the flour over the onions and garlic, and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste.
3. Add Tomatoes and Seasonings:
- Add the chopped tomatoes (or canned crushed tomatoes) to the pot.
- Stir in the salt, black pepper, sugar (if using), dried basil, and oregano (if using).
4. Simmer the Soup:
- Pour in the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
5. Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
6. Add Cream:
- Stir in the heavy cream or half-and-half. Heat the soup over low heat until warmed through, but do not let it boil to prevent curdling.
7. Adjust Seasoning and Serve:
- Taste and adjust the seasoning with more salt, pepper, or sugar if needed.
- Ladle the soup into bowls and garnish with fresh basil or parsley.
Enjoy your creamy and comforting Cream of Tomato Soup!