Tomato Soup
Creamy, cozy, and packed with flavor! This easy one-pot Tomato Soup gets its richness from caramelized veggies, high-quality tomatoes, and a splash of cream.
Servings: 6 servings
Cost: $7.13
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1-1/2 cups diced yellow onion 1 large
- 1-1/2 cups diced carrots 3 large
- 1-1/2 tablespoons granulated sugar
- 2 tablespoons finely minced garlic 4 cloves
- 2 tablespoons tomato paste
- 1 tablespoon dried basil leaves optional
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 2 (28-ounce) cans san Marzano tomatoes in juice don’t drain
- 1 bay leaf
- 2 cups chicken stock or vegetable stock, I recommend Swanson
- 1/2 cup heavy cream
- Salt and pepper
Instructions
- Add the butter and olive oil to a large pot over medium heat until melted.
- Add in onions and carrots and cook for 5–6 minutes, stirring occasionally. Season veggies; I add 1/4 teaspoon each of salt and pepper. Add the sugar and mix. Cook for another 7–9 minutes or until onion and carrots are browned, golden, and looking caramelized.
- Add in garlic, tomato paste, dried basil, and dried thyme; stir for another 1–2 minutes or until the paste begins to brown. Add flour; cook for another 1 minute.
- Pour in the tomatoes, stock, and bay leaf and again season to taste. I add another 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and cook for 6–7 minutes.
- Transfer the mixture to a blender (see note 1) and blend on high until smooth. Return to the pot and season again. I add another 1/2 tsp salt and 1/4 teaspoon pepper; add to preference.
- Return pot heat to low and stir in cream. Taste once again for any additional seasonings. I typically add 1/4 teaspoon salt and pepper here. Serve warm with hearty bread or grilled cheese!
Video
Notes
Note 1: When blending, secure the lid tightly and select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch carefully to avoid soup exploding out. Remove the lid carefully as it may release a burst of steam. If your blender doesn’t have a hot/soup setting, you can replace the blender lid with a folded towel and hold it in place with your hands. This will help reduce steam pressure.
Storage: Store this soup in an airtight container in the fridge for 4–6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 15.4g | Protein: 2g | Fat: 12.4g | Cholesterol: 21.5mg | Sodium: 286.8mg | Fiber: 3.1g | Sugar: 9.6g