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Creamy Tomato Soup

Ingredients · Serves 4 · Prep 10 min · Total 40 min

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 3 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 can whole peeled tomatoes, 28 oz, with juices
  • 2 cups vegetable or chicken broth
  • 1 tsp dried basil
  • 1 tsp kosher salt, plus more to taste
  • 1 tsp granulated sugar (optional)
  • ½ cup heavy cream
  • fresh basil and black pepper, for serving (optional)
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Creamy Tomato Soup

Steps

  1. Melt the butter with the oil in a Dutch oven or large saucepan over medium heat. Add the onion and carrot and cook, stirring, until soft but not browned.
  2. Add the garlic and tomato paste and stir until the paste darkens slightly.
  3. Add the tomatoes with their juices, crushing them with a spoon, then the broth, dried basil and salt. Bring to a boil, lower the heat and simmer, partly covered.
  4. Turn off the heat. Blend with an immersion blender until completely smooth. If using a countertop blender, fill it no more than halfway, remove the center cap and cover the hole with a folded towel to let steam escape.
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Creamy Tomato Soup

Steps, continued

  1. Stir in the cream and warm through without boiling. Taste and add salt, or a teaspoon of sugar if it tastes sharp. Serve with fresh basil and black pepper.