- butter equivalent to 2 tablespoons
- 1 tablespoon olive oil
- 1 chopped medium onion 2 minced garlic cloves 1 can (28 ounces) of whole tomatoes, not drained
- 2 teaspoons of tomato paste 1 cup of chicken stock
- 1 teaspoon dried basil
- 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon dried thyme 1/4 teaspoon pepper
- 1/2 cup of super thick whipped cream
- Leaves of fresh basil, available on request
- Melt the butter in a large saucepan by heating it over medium heat with the oil until it completely melts. Add the onion, continue to cook, and toss it for another 5-7 minutes until soft. Cook for a further minute after adding the garlic. Mix the chopped tomatoes, chicken stock, tomato paste, basil, thyme, salt, and sugar. Bring the liquid to a boil. Turn the heat down and let the mixture simmer for 20 to 25 minutes with the lid off.
- Take the pan away from the heat. Blend the soup until it is completely smooth. Bring back to the pan. Mix the cream in gradually. Cook while stirring over low heat until the food is thoroughly warmed through. If you like, garnish with basil and more cream before serving.
Creamy Tomato Soup Tips
Can you make tomato soup with fresh tomatoes?
Canned tomatoes have a higher flavor concentration and are more heat-resistant than fresh tomatoes. However, if fresh tomatoes are in season where you are and you have some ripe ones on hand, you may use those instead of canned tomatoes to make this creamy tomato soup. To compensate for losing one 28-ounce can of tomatoes, you would need around 4 cups of fresh tomatoes. Since the recipe calls for whole canned tomatoes, you will need to peel the fresh tomatoes before adding them to the soup because the recipe calls for canned tomatoes in their entirety. If you plan on blanching, roasting, or freezing tomatoes, consult our tutorial on peeling tomatoes.
How do you thicken creamy tomato soup?
This recipe calls for two different ingredients, both of which contribute to the thickening of the soup. The process of puréeing the soup will result in a natural thickening of the soup and adding texture. Additionally, heavy cream will result in a thicker consistency for the finished product. Suppose you want to thicken your tomato soup in addition to the options already offered in this recipe. In that case, you can try heating the soup down and decreasing it somewhat or garnish it with homemade croutons or toasted, seasoned bread crumbs, which absorb some of the liquid in the soup and make it slightly thicker.
Can you freeze creamy tomato soup?
Yes! First, ensure that the creamy tomato soup has completely cooled down. The next step is determining whether you want to freeze it in individual portions or more significant amounts. If you go with the first option, make the most efficient use of the space in your freezer by putting the soup into freezer bags, which allow you to lay them down flat and stack them. Leave approximately an inch of headroom in each pack to allow the soup to expand as it freezes. You may keep soup in the freezer for up to two months. If you do not want to save the leftovers by freezing them, you may keep the creamy tomato soup in the refrigerator for up to four days if it is stored in an airtight container.
252 calories, 20 grams of fat (11 grams of saturated fat), 49 milligrams of cholesterol, 778 milligrams of sodium, 15 grams of carbohydrates (8 grams of sugars, 4 grams of fiber), and 5 grams of protein are contained in one cup.
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