Description
This Creamy Diner Classic tomato soup recipe is an easy, hearty, family-friendly dish, perfected to deliver rich flavor and silky texture for comforting meals. It is a go-to for chilly evenings when you need something delicious and simple.
Ingredients
- 28 oz canned crushed tomatoes, fire-roasted
- 3 Tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp granulated sugar
- 0.5 cup heavy cream
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Melt 3 Tbsp butter in a sturdy 5-quart pot over medium heat until it foams. Add the finely chopped medium onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Stir in 3 minced garlic cloves for just 1 minute until fragrant.
- Build The Base: Pour in the 28 oz can of crushed tomatoes, 4 cups of broth, and 1 tsp sugar. Bring this mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let the flavors meld for 15-20 minutes.
- Achieve Creaminess: Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is perfectly smooth and velvety. Alternatively, carefully transfer the soup to a regular blender in batches, blending until silky (always vent the lid of a regular blender).
- Finish And Serve: Return the blended soup to low heat. Stir in 0.5 cup of heavy cream and heat gently until warmed through. Do not bring the soup to a vigorous boil after adding the cream.
- Season To Perfection: Taste the warm soup and adjust the salt and freshly ground black pepper as needed. Stir in any fresh herbs, like basil, for a final burst of flavor, or add a pinch of baking soda to reduce acidity if desired.
Notes
For dairy-free or vegan options, use olive oil/vegan butter, vegetable broth, and full-fat coconut milk or a plant-based creamer. Fire-roasted tomatoes provide smoky depth, and homemade broth elevates taste. You can stir in fresh spinach or pureed carrots for extra veggies. If the soup looks too thin after blending and simmering, let it gently reduce uncovered for another 5-10 minutes. Do not bring the soup to a vigorous boil after adding cream, as it can curdle; just a gentle warmth is key.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360ml)
- Calories: 300 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg