Description
A rich and creamy tomato soup perfect for warm servings with a touch of garnishing.
Ingredients
Scale
- 2 tablespoons butter
- 1 1/2 cups chopped yellow or white onion (from 1 large onion)
- 2 cans (28-ounces each) whole tomatoes, diced tomatoes, or crushed tomatoes
- 2 cups chicken broth or stock
- 1 tablespoon brown sugar
- 1 1/2 teaspoon dried basil
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- Pinch black pepper
- 1/2 to 3/4 cup heavy cream
- Freshly grated Parmesan cheese
- Croutons
Instructions
- Heat butter over medium heat in a stainless or enameled cast iron pot. Add the onion and cook for 10 to 12 minutes, stirring often, until the onion is softened and lightly browned.
- Add the tomatoes (don’t drain before adding), broth, brown sugar, basil, baking soda, salt and pepper. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally.
- Off the heat, use an immersion blender to puree the soup. Alternately, the soup can be ladled into a blender and processed until smooth, ensuring not to overfill the blender and vent the lid to allow steam to escape.
- Stir the heavy cream into the soup. Taste and add additional salt and pepper, if needed.
- Serve warm, garnished with croutons and Parmesan cheese, and/or with grilled cheese sandwiches.
Notes
- For the tomatoes, you can use whole, diced, or crushed tomatoes based on your preference.
- The soup can also be made using vegetable broth to cater for vegetarians.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg