Homemade Creamy Tomato Soup
There’s nothing better than a bowl of hot soup on a cold rainy day. This Homemade Creamy Tomato Soup will hit the spot.
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Servings: servings
Calories: 133kcal
Ingredients
- 4 garlic cloves (minced)
- 2 teaspoon olive oil
- 1 large onion (diced)
- 1 can (28oz) diced tomatoes
- 1 can (35oz) plum tomatoes (peeled )
- 1 cup vegetable stock (low sodium)
- 1 tablespoon sugar
- ½ cup heavy cream
- ¼ teaspoon oregano dry
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a nonstick pot, heat olive oil over medium-high heat. Add 1 large onion and 4 garlic cloves (diced). Cook and stir them until they look translucent about 8 to 10 minutes.
- Add 1 can (28oz) diced tomatoes and 1 can (35oz) plum tomatoes (peeled ). Make sure to add the liquid of the can of tomatoes as well.
- Then, add 1 cup of vegetable stock, 1 tablespoon of sugar, 1/4 teaspoon of oregano and keep cooking. Next, transfer the mixture into a blender and puree until the desired consistency is obtained.
- Then, return the mixture back into the pot. Add 1/2 cup of heavy cream, some basil, salt , and black pepper (to taste).
- Let it simmer over medium-low heat for about 20- 30 minutes or until it thickens
- Serve with a nice crispy grilled cheese sandwich and Enjoy!
Notes
- It’s also important to divide into batches to puree. The regular blender size is not big enough to safely blend all the soup in one shot (I did three batches). Trust me it’s worth the work!
- For a non-dairy version, substitute the heavy cream for coconut milk, just take note this might change the flavors of the soup. You can also substitute with soy milk or almond milk, but the consistency of the soup might not be as thick, but still good!
Nutrition
Serving: 1cup | Calories: 133kcal | Carbohydrates: 6g | Protein: 0g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 553mg | Potassium: 59mg | Fiber: 0g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 2.5mg | Calcium: 22mg | Iron: 0.1mg