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A bowl of creamy tomato soup with a swirl of cream and fresh basil.

Classic Tomato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1 tablespoon tomato paste
  • 28 ounces canned whole peeled tomatoes with juices
  • 2 cups low -sodium vegetable stock
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dried basil

Instructions
 

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  • Add the diced onion and sauté until translucent and softened, approximately 5 to 7 minutes.
  • Incorporate the minced garlic and cook for 60 seconds until aromatic.
  • Stir in the tomato paste and cook for 2 minutes to develop depth of flavor through caramelization.
  • Add the canned tomatoes and vegetable stock, bringing the mixture to a gentle boil.
  • Reduce the heat to low and simmer uncovered for 20 minutes.
  • Using an immersion blender, process the soup until completely smooth.
  • Stir in the heavy cream, salt, pepper, and dried basil.
  • Simmer for an additional 3 minutes to incorporate flavors before serving hot.