Old-Fashion Tomato Soup
Old-Fashion Tomato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 28 ounces canned whole peeled tomatoes, undrained
- 4 cups chicken broth, low sodium
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- fresh basil, for garnish, chopped
- Parmesan cheese, for garnish, grated
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 2
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the canned whole peeled tomatoes (undrained), chicken broth, granulated sugar, dried basil, and dried oregano. Break up the tomatoes with a spoon or your hands as you add them.
⏱️ 3 min
- 5
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min
- 6
Carefully transfer the hot soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth. Be cautious when blending hot liquids; ensure the blender lid is vented and covered with a towel.
⏱️ 5 min
- 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream, salt, and black pepper. Heat gently until warmed through, but do not boil after adding the cream.
⏱️ 2 min
- 8
Taste and adjust seasonings as needed.
⏱️ 1 min
- 9
Ladle the hot soup into bowls. Garnish with fresh chopped basil and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Old-Fashion Tomato Soup
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 28 ounces canned whole peeled tomatoes, undrained
- 4 cups chicken broth, low sodium
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- fresh basil, for garnish, chopped
- Parmesan cheese, for garnish, grated
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 2
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the canned whole peeled tomatoes (undrained), chicken broth, granulated sugar, dried basil, and dried oregano. Break up the tomatoes with a spoon or your hands as you add them.
⏱️ 3 min - 5
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min - 6
Carefully transfer the hot soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth. Be cautious when blending hot liquids; ensure the blender lid is vented and covered with a towel.
⏱️ 5 min - 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream, salt, and black pepper. Heat gently until warmed through, but do not boil after adding the cream.
⏱️ 2 min - 8
Taste and adjust seasonings as needed.
⏱️ 1 min - 9
Ladle the hot soup into bowls. Garnish with fresh chopped basil and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min