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20 Minute Creamy Tomato Soup

A warm and comforting creamy tomato soup that's quick to prepare, rich in flavor, and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced Provides a flavor base.
  • 2 cloves garlic, minced Adds aromatic depth.
  • 1 can (28 oz) crushed tomatoes Use high-quality canned tomatoes for best flavor.
  • 1 cup vegetable broth For added flavor.
  • 1 teaspoon sugar (optional) To balance acidity.
  • 1 teaspoon dried basil Or 1 tablespoon fresh basil, chopped.
  • 1 cup heavy cream For a rich, creamy texture.
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional) To enhance presentation and flavor.

Method
 

Preparation
  1. In a medium pot over medium heat, warm the olive oil.
  2. Add the diced onions and sauté for about 3-4 minutes until they become translucent.
  3. Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.
  4. Pour in the crushed tomatoes and vegetable broth. If using sugar, add it now.
  5. Sprinkle in the dried basil (or fresh) and season with salt and pepper to taste.
  6. Allow the mixture to come to a simmer and let it cook for about 10 minutes, stirring occasionally.
  7. Use an immersion blender to blend the soup until smooth or blend in batches using a regular blender.
  8. Lower the heat, and stir in the heavy cream, cooking just until warmed through.
  9. Dish up the creamy tomato soup and garnish with fresh basil if desired. Enjoy immediately!

Notes

For a lighter version, consider using half-and-half or coconut milk. Leftover soup can be refrigerated for up to 5 days or frozen for 3 months.