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RECIPE
15 INGREDIENTS 6 STEPS 1hr 5min

Creamy Tomato Soup

4.0
1 Ratings
The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
Creamy Tomato Soup Recipe | SideChef
The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr 5min
Total Time
$2.68
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 sprigs
1
Medium Onion , thinly sliced
2 cloves
Garlic , thinly sliced
2 Tbsp
Tomato Paste
to taste
to taste
Freshly Ground Black Pepper
4 cups
Water
1/4 cup
Heavy Cream
1 tsp
Freshly Ground Black Pepper
to taste
Parmigiano-Reggiano , shaved
to taste
Bread
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
171
FAT
10.5 g
PROTEIN
2.4 g
CARBS
14.5 g

Cooking Instructions

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Step 1
Melt Unsalted Butter (2 Tbsp) in a large heavy pot over medium heat. Add Fresh Thyme (2 sprigs) , Onion (1) , and Garlic (2 cloves) . Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Cook until onion is completely soft and translucent, 10-12 minutes.
Step 2
Increase heat to medium-high; add Tomato Paste (2 Tbsp) . Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes—it will begin to stick to the bottom of the pan.
Step 3
Add Canned Whole Peeled Tomatoes (6 2/3 cups) with juices and Water (4 cups) to pot. Increase heat to high; bring to a simmer. As the plum tomatoes rise to the surface while the soup simmers, use scissors to cut them up.
Step 4
Reduce heat to medium. Simmer until flavors meld and the soup has reduced by a quarter, 45 minutes or so. Remove soup from heat; discard thyme sprigs. Working in small batches, purée soup in a blender until smooth or purée with an immersion blender.
Step 5
Stir in Heavy Cream (1/4 cup) . Taste and adjust as needed. I like adding Granulated Sugar (1 tsp) and I add at least Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp) . Simmer soup until flavors meld, 5-10 minutes longer. Taste again, and add more cream, if desired.
Step 6
Ladle soup into bowls and put Parmigiano-Reggiano (to taste) over top. Serve with more pepper on the side and Bread (to taste) .
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Nutrition Per Serving
Calories
171
% Daily Value*
Fat
10.5 g
13%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
34.7 mg
12%
Carbohydrates
14.5 g
5%
Fiber
2.6 g
9%
Sugars
8.6 g
--
Protein
2.4 g
5%
Sodium
305.0 mg
13%
Vitamin D
--
--
Calcium
89.6 mg
7%
Iron
1.3 mg
7%
Potassium
76.2 mg
2%
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