Description
This creamy tomato soup is a comforting dish that brings warmth and flavor to your table. Perfect for dipping with grilled cheese sandwiches!
Ingredients
Scale
- 2 tablespoons butter
- 1 1/2 cups chopped yellow or white onion (from 1 large onion)
- 2 cans (28-ounces each) whole tomatoes, diced tomatoes, or crushed tomatoes
- 2 cups chicken broth or stock
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- Pinch black pepper
- 1/2 to 3/4 cup heavy cream
- Freshly grated Parmesan cheese
- Croutons
Instructions
- Heat butter over medium heat in a stainless or enameled cast iron pot. Add the onion and cook for 10 to 12 minutes, stirring often, until the onion is softened and lightly browned.
- Add the tomatoes (don’t drain before adding), broth, brown sugar, basil, baking soda, salt, and pepper. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally.
- Off the heat, use an immersion blender to puree the soup (alternately, the soup can be ladled into a blender and processed until smooth; don’t overfill the blender and make sure to vent the lid to allow steam to escape).
- Stir the heavy cream into the soup. Taste and add additional salt and pepper, if needed.
- Serve warm. Garnish with croutons and Parmesan cheese and/or serve with grilled cheese sandwiches.
Notes
- For an extra depth of flavor, use roasted tomatoes if available.
- This soup can be customized with various herbs according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg