Creamy Tomato Soup

1. 1
   prep

   Prep the vegetables.

   1.Wash the tomatoes and chop them roughly into chunks.

   2.Peel and roughly chop the onion into chunks.

   3.Peel and roughly chop the garlic cloves.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Melt the butter in a large pot over medium heat.

   2.Add the chopped onion and cook until soft and translucent (4-5 min).

   3.Add the garlic and sauté until fragrant (1 min).

   TIPKeep the heat medium — you want the onions soft, not browned.
3. 3
   saute · ~10 min

   Cook the tomatoes down.

   1.Add the chopped tomatoes, salt, pepper, and sugar to the pot.

   2.Stir well and cook uncovered until the tomatoes break down and release their juices (8-10 min), stirring occasionally.

   TIPThe sugar balances the acidity of the tomatoes — don’t skip it.
4. 4
   simmer · ~10 min

   Simmer the soup base.

   1.Pour in 1 cup of water and bring to a boil.

   2.Reduce heat to low, cover, and simmer for 10 minutes to meld the flavors.
5. 5
   mix

   Blend until velvety smooth.

   1.Remove the pot from heat. Use an immersion blender directly in the pot to purée the soup until completely smooth.

   2.If using a countertop blender, work in batches and vent the lid to let steam escape.

   TIPBlend longer than you think you need to for that silky restaurant texture.
6. 6
   mix · ~2 min

   Finish with cream.

   1.Return the pot to low heat. Stir in the heavy cream until fully incorporated.

   2.Warm through gently for 2 minutes without letting the soup boil.
7. 7
   serve

   Ladle into bowls and garnish.

   1.Taste and adjust salt and pepper if needed.

   2.Ladle the soup into bowls, drizzle with a little extra cream, and scatter fresh basil leaves on top.

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