Cream of Tomato Soup
Easy and satisfying, this is much better than the canned soup you remember from childhood.
Calories per serving: 163kcal
Ingredients
- 1 28 oz can can San Marzano Tomatoes, crushed
- ½ onion, chopped
- 2 teaspoons *vegetable base
- 1 tablespoon unsalted butter
- 2 cups milk
- ½ teaspoon sugar, optional
- 1 cup cream
- 1 teaspoon fresh basil, chiffonaded
Instructions
- In a large saucepan, heat the butter.
- Add the onions, and sauté them until they are translucent.
- Add the tomatoes, vegetable base, milk, and basil.
- Taste and add sugar if necessary.
- Simmer on very low heat for about 30 minutes.
- Transfer to a blender and puree.
- Transfer the soup back to the saucepan, simmer on low.
- Add the cream, stir and heat through.
Notes
Quick notes - If you decide to omit the cream, you might want to thicken the soup with a roux. If you can't find crushed tomatoes, whole ones are just fine. Use an immersion blender if you do not have a regular blender.
Variations - You can omit the cream and use more milk, or you can omit the cream and serve the soup with a dollop of sour cream.
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