Tomato Soup

This easy tomato soup is creamy and flavorful. Make this soup during peak tomato season and it is super affordable. Perhaps you even have your own home-grown bounty to work through.

Course Soup

Cuisine American

Keyword easy soups, tomatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 200kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
2 tablespoons Butter
1 Medium Onion diced
2-3 Garlic Cloves minced
¼ teaspoon Black Pepper
1 tablespoon Tomato Paste
½ cup White Wine
2-2¼ pounds Ripe Tomatoes cut into roughly 1-2 inch pieces
3½ cups Chicken Broth
1 tablespoon Shredded Basil plus whole leaves for garnish, optional
¼ cup Half & Half or Heavy Cream
Salt to taste when the soup is done

Instructions

Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and starts to foam add the onions and cook for 3-4 minutes, stirring frequently.
Next add the garlic, black pepper and tomato paste to the pot. Cook the mixture for 1-2 minutes, stirring frequently.
Carefully, add the white wine to the pot and cook for about 2-3 minutes until most of the liquid has evaporated. Stir frequently.
Add the chopped tomatoes and chicken broth to the pot and raise the heat to high to bring the soup to a boil (it will take about 4-5 minutes). As soon as it starts boiling, lower the heat to medium-low, cover the pot and cook for 25 minutes, stirring occasionally. Keep the soup at a simmer, lower or raise the heat as needed.
Remove the pot from the heat and add the shredded basil.
Let the soup cool for just a few minutes, then process the soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
Return the pot to low heat, stir in the half and half and heat until warmed through. Do not let the soup come to a boil.
Taste the creamy tomato soup and add salt, if needed. As a reference, we added 1 teaspoon to ours.
Garnish with basil leaves, if desired.

Notes

Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
If you prefer not to use wine, substitute with an equal amount of broth.
If you would like to keep the dish vegetarian, substitute the chicken broth with a vegetable broth.

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