Classic Tomato Soup
Silky, comforting tomato soup made with canned tomatoes, cream, and aromatic onion—ready in under 20 minutes. Serve hot with crusty bread or a grilled cheese sandwich.
- Total time
- 18 min
- Servings
- 4
- Calories
- 238
- Protein
- 3g
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- ½ cup heavy cream
- 1 to taste salt and pepper
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then place each half cut-side down and slice crosswise into thin half-rings about the thickness of a nickel.
- 2
Place a medium pot over medium heat and add the 2 tablespoons of butter, letting it melt and coat the bottom evenly, about 45 seconds.
- 3
Add the sliced onion to the melted butter and stir once every 15 seconds until the pieces turn soft and translucent, about 4 minutes.
- 4
Pour in the 28 ounces of canned crushed tomatoes and scrape the bottom of the pot with a wooden spoon to release any stuck-on brown bits.
- 5
Add 1 cup of vegetable broth and stir until everything is evenly mixed, then bring to a simmer over medium heat—you'll see small bubbles breaking the surface every 2–3 seconds.
- 6
Let the soup simmer gently for 5 minutes, stirring once halfway through, so the flavors meld together.
- 7
Turn off the heat and pour in the 0.5 cup of heavy cream, stirring until it is completely mixed throughout and the color becomes a warm peachy orange.
- 8
Taste the soup with a clean spoon, then add salt and pepper a pinch at a time until it tastes balanced and flavorful.
- 9
Ladle the soup into bowls and serve immediately while hot.
Tools you’ll need
- chef's knife
- cutting board
- medium pot (3–4 quart)
- wooden spoon
- ladle
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