Easy Tomato Soup with Canned Tomatoes

Easy Tomato Soup with Canned Tomatoes

from twokooksinthekitchen.com
20 min
4 servings

Remember Campbell's tomato soup with saltine crackers? Well, we promise this creamy tomato soup with canned tomatoes is a way better version. Classic comfort food in 20 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup (52g) chopped onions ((1 medium onion))
  • 2 teaspoon minced garlic ((2 cloves))
  • 1 28-ounce can (825ml) whole tomatoes, Note 1
  • 1 cup (235ml) vegetable broth or vegetable stock ((or chicken broth))
  • 1/2 teaspoon kosher salt ((or more to taste))
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • Optional: 1 tsp dried herbs e.g. thyme, basil; or red pepper flakes to taste. Garnish - thinly sliced basil leaves or extra Parmesan cheese
  • 1/2 cup (120ml) half and half cream (10%) (heavy cream or whole milk is fine too)

Directions

  1. 1

    MAKE SOUP: Heat oil and butter in a medium or large saucepan on Medium heat. Add onions and garlic. Sauté for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium heat and cook for 10 minutes, stirring occasionally.While soup is simmering, make parmesan croutons if you like, Note 2.

  2. 2

    FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream. Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in the soup if you like.