Creamy Tomato Soup
This tomato soup is rich, smooth, and incredibly easy—made without cream and full of flavor from just a few simple ingredients.
Equipment
- - Large soup pot
- - Immersion blender or standard blender
- Ladle
- Knife and cutting board
Ingredients
- - 2 tablespoons unsalted butter
- - 1 medium yellow onion peeled and halved
- - 2 cans 28 oz whole peeled tomatoes
- - 1 cup vegetable or chicken broth
- - 1 teaspoon sugar
- - Salt and pepper to taste
- - Fresh basil or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add onion halves, tomatoes with juice, and broth.
- Simmer uncovered for 35–40 minutes.
- Remove onion and blend soup until smooth.
- Adjust thickness and seasoning to taste.
- Serve hot with garnish and sides.
Notes
- Use olive oil instead of butter for a vegan version.
- Add roasted garlic or smoked paprika for depth.
- Freezes well for up to 3 months.
- Add roasted garlic or smoked paprika for depth.
- Freezes well for up to 3 months.