Description
Indulge in the warmth of this creamy tomato soup, a comforting dish that perfectly blends rich flavors and smooth textures. Infused with fresh garlic, sweet onions, and a hint of chili oil, this velvety soup is elevated by the addition of heavy cream. Paired with crusty toasted sourdough bread, it makes for a delightful meal that’s perfect for any occasion. Whether you’re enjoying it on a chilly evening or serving it as an appetizer at your next gathering, this creamy tomato soup is sure to impress.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup heavy cream, plus 2 tablespoons for garnish
- 2 tablespoons chopped fresh parsley, for garnish
- 1 teaspoon chili oil, for garnish
- 4 slices sourdough bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until softened (5-7 minutes).
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Pour in crushed tomatoes and vegetable broth; add sugar, salt, and pepper. Simmer on low for 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream and warm gently for 2-3 minutes without boiling.
- Toast sourdough slices until golden brown.
- Serve hot soup garnished with extra cream, chili oil, parsley, and toasted sourdough.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg