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Creamy Tomato Soup
A smooth, creamy tomato soup with fresh basil that reheats well and fits easily into winter lunches and soup-and-sandwich dinners.
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Servings: 8
Calories: 174kcal
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Ingredients
- 3 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 2 (28-ounce) cans San Marzano crushed tomatoes, with juice
- 2 cups chicken stock
- ⅔ cup heavy cream
- 1 ½ tablespoons granulated sugar to taste
- ⅛ teaspoon crushed red pepper flakes to taste
- ¼ cup fresh basil thinly sliced, plus more for serving if desired
- ½ teaspoon kosher salt to taste
- ¼ teaspoon freshly ground black pepper to taste
Instructions
Sauté the Aromatics
- Heat a nonreactive pot or enameled Dutch oven over medium heat.3 tablespoons salted butter, 2 tablespoons extra-virgin olive oil
Add butter and olive oil.
- Add the diced onion and celery.1 medium onion, 2 celery stalks
- Cook, stirring occasionally, until softened and lightly golden, about 10–12 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.3 cloves garlic
Simmer the Soup
- Add the crushed tomatoes with their juice, chicken stock, basil, sugar, crushed red pepper, and black pepper.2 (28-ounce) cans San Marzano crushed tomatoes, with juice, 2 cups chicken stock, 1 ½ tablespoons granulated sugar, ⅛ teaspoon crushed red pepper flakes , ¼ cup fresh basil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Stir to combine.
- Bring to a gentle boil.
- Reduce heat to low, partially cover, and simmer for 10 minutes.
Blend (Optional)
- For a chunky soup, proceed without blending.
- For a smooth soup, use an immersion blender to blend directly in the pot until the desired consistency is reached.
- * Alternatively, carefully transfer soup to a blender in batches and blend until smooth, then return to the pot.
Finish with Cream
- Return the soup to medium heat.
- Stir in the heavy cream.⅔ cup heavy cream
- Bring to a gentle simmer.
- Season with salt and additional pepper to taste.
- Remove from heat.
Serve
- Ladle into warm bowls.
- Garnish with additional basil, if desired.
Slow Cooker Instructions (using Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)
- Select the Sauté function and heat butter and olive oil.
- Add onion and celery; cook until softened, about 8–10 minutes.
- Add garlic and cook 30 seconds.
- Add tomatoes, chicken stock, basil, sugar, crushed red pepper, and black pepper.
- Switch to Slow Cook – Low, cover, and cook for 4–5 hours or High for 2–3 hours.
- Blend if desired using an immersion blender.
- Stir in heavy cream during the last 15 minutes of cooking.
- Season with salt and pepper to taste before serving.
Notes
* IMPORTANT: If using countertop blender
• When using a regular blender with hot soup, steam is the real danger. Always blend in small batches—never more than halfway full.
• Before blending, pop out the center cap, cover the lid with a folded towel, and start on low speed with one hand covering the hole with the folded towel and holding the lid in place. (If you do not do this, the soup will burst out of the hole, likely burning you.)
• Give the soup a moment to settle before pouring, and use a towel or oven mitt if the jar is still hot.
Substitutions
• Use vegetable stock instead of chicken stock and coconut cream instead of heavy cream for a vegetarian version.
• Half-and-half may be substituted for heavy cream for a lighter soup.
• Unsalted butter may be used; adjust salt accordingly.
• Dried basil may be used in place of fresh (use 1 tablespoon). Serving Suggestions & Pairings
• Serve with grilled cheese, toasted sourdough, or garlic bread.
• Pair with a simple green salad or roasted vegetables.
• Finish with grated Parmesan or a drizzle of olive oil if desired. Storage
• Refrigerate in an airtight container for up to 4 days. Freezing
• Freeze without the cream for best texture.
• Cool completely, then freeze for up to 3 months.
• Thaw overnight in the refrigerator, reheat gently, and add cream before serving.
• Use vegetable stock instead of chicken stock and coconut cream instead of heavy cream for a vegetarian version.
• Half-and-half may be substituted for heavy cream for a lighter soup.
• Unsalted butter may be used; adjust salt accordingly.
• Dried basil may be used in place of fresh (use 1 tablespoon). Serving Suggestions & Pairings
• Serve with grilled cheese, toasted sourdough, or garlic bread.
• Pair with a simple green salad or roasted vegetables.
• Finish with grated Parmesan or a drizzle of olive oil if desired. Storage
• Refrigerate in an airtight container for up to 4 days. Freezing
• Freeze without the cream for best texture.
• Cool completely, then freeze for up to 3 months.
• Thaw overnight in the refrigerator, reheat gently, and add cream before serving.
Nutrition
Serving: 1 serving | Calories: 174kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 273mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.