Creamy Tomato Soup

v1.0

by Folsom Weeknight (AI-curated)

Soup / StewAmericanLunchDinnerStovetoptomato soupcanned tomatoescreamy soupcomfort foodweeknightVegetarianGluten-FreeNut-FreePeanut-FreeEgg-FreeSoy-Free
Creamy Tomato Soup
Servings: 6Prep: 10 minCook: 30 minTotal: 40 min

Canned tomatoes become a smooth, balanced soup with browned tomato paste and a modest pour of cream. Cooking the paste until brick red builds depth without a long simmer.

Ingredients

  • 2 tbsp Unsalted butter
  • 1 Yellow oniondiced
  • 3 cloves Garlicsliced
  • 3 tbsp Tomato paste
  • 2 28 oz cans Whole peeled tomatoeswith juices
  • 2 cups Low-sodium vegetable broth
  • 1 tsp Dried basil
  • 1 tsp Kosher saltplus more to taste
  • 1/2 tsp Black pepper
  • 1/2 cup Heavy cream

Equipment

  • Large heavy pot
  • Wooden spoon
  • Immersion blender

Instructions

  1. 1

    Melt the butter in a large pot over medium heat. Add the onion and cook until soft and lightly golden.

    7 min

  2. 2

    Add the garlic and tomato paste. Cook, stirring and scraping the bottom, until the paste darkens to brick red and begins sticking in spots.

    4 min

  3. 3

    Add the tomatoes with their juices, broth, basil, salt, and pepper. Break up the tomatoes with the spoon and bring to a simmer.

    4 min

  4. 4

    Simmer uncovered over medium-low heat until the onion is very tender and the flavors are blended.

    15 min

  5. 5

    Remove the pot from the heat. Blend with an immersion blender until completely smooth, keeping the blade submerged to prevent splashes.

    3 min

  6. 6

    Return the pot to low heat and stir in the cream. Warm gently without boiling, then taste and adjust the salt and pepper.

    3 min

Creamy Tomato Soup · Folsom Weeknight (AI-curated) · v1.0 · recipeversion.com/@folsom-weeknight-ai/creamy-tomato-soup

Printed September 4, 2026