Indulging in the warmth of a comforting bowl of homemade Cream of Tomato Soup is so satisfying. Paired with a grilled cheese sandwich, this Italian-style delight transforms into an American culinary classic. The ease of preparation and its hearty and delicious nature make this version a go-to dish in my kitchen.
For my Cream of Tomato Soup, I opt for the full-bodied flavor of whole organic San Merican tomatoes I buy at Whole Foods. While other types of tomatoes are certainly an option, there’s an undeniable richness in the taste of these specific tomatoes that elevates the soup to a superior level. I also leave some of the herbs and onions chunky, so the soup isn’t completely smooth. This gives the dish a rustic texture I love.
Fresh oregano and basil add a fantastic depth to the flavor, and a dash of coconut sugar mellows the acidity. While cane sugar is an alternative, the low glycemic load of coconut sugar ensures balanced insulin levels. A hint of red pepper flakes, more herbs, and a sprinkle of Parmesan cheese provide the perfect finishing touches.
As the weather cools and the desire for a warm, cozy lunch or dinner sets in, give this easy recipe a try. I hope you’ll enjoy it as much as I do.
Cream Of Tomato Soup
Ingredients
- 2 tbsp olive oil
- 1 white or yellow onion chopped into a large dice
- 3 cloves garlic minced
- 1 ½ vegetable broth (I use 1 1/2 Edward & Sons Garden Veggie Boullion Cubes mixed with 1 1/2 cup water).
- 1 28- ounce can whole or diced stewed tomatoes (I like San Merican tomatoes).
- 1/4 cup chopped basil and oregano plus extra for garnish
- 1 tsp salt
- 1 tsp coconut sugar
- Pinch of red pepper flakes
- 1/2 cup cream
- Black pepper to taste
Instructions
- Warm olive oil over medium heat in a large saucepan
- Add onions and sauté until translucent, about 7 minutes
- Stir in garlic and heat through.
- Pour in tomatoes and broth.
- Sprinkle in herbs and stir to distribute ingredients.
- Heat the mixture for 10 minutes.
- Scoop out the tomatoes, some onions, and herbs and place them into a blender.
- Process until smooth and return to the pan.
- Add the salt, red pepper flakes, and sugar and simmer for 10 minutes.
- Add the cream and stir and heat through.
- Serve with parmesan cheese, fresh basil and/or oregano, and black pepper.
Enjoy!
This sounds delicious. About how much cream do you add? Look forward to making this. Thank you.
Good catch. I somehow left that out! I use 1/2 cup. It’s now added to the recipe. Thank you!