Fall is going to be here before we know it, and what’s better than a hot cup of soup on a crispy cool afternoon? Literally nothing. My Tuesday family requests a soup of the week, so I’m pretty pumped to begin sharing ALLTHESOUPRECIPES with you in the next few months.
This Creamy Tomato Soup is a classic, and I’m pumped to kick off soup recipes with this one in particular. Paired with grilled cheese? Ohmygawd, just blissful.
The Minimalist Recipe
Classic Tomato Soup
Recipe Type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, small diced
- kosher salt to taste
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, juices reserved
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened. Season with kosher salt to taste. Add tomato paste, stir until well incorporated. Add garlic and red pepper flakes, stir until fragrant.
- Use hands to crush each whole peeled tomato over the pot, allowing tomato to fall into pot after it’s been hand crushed. Pour remaining juices from can into pot. Add broth and bay leaf. Season with kosher salt to taste. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes. Remove from heat.
- Discard bay leaf, and puree soup until smooth. Stir in heavy cream, season with salt and pepper to taste.