Creamy & Light Tomato Soup

1. 1
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

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

   3.Add minced garlic and sauté until fragrant (30 sec).

   TIPDon't rush the onion — letting it get soft and sweet builds the soup's foundation.
2. 2
   simmer · ~22 min

   Simmer the tomatoes.

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

   2.Stir well and bring the mixture to a boil.

   3.Reduce heat to low, cover, and simmer for 20 minutes until tomatoes break down completely.

   TIPRipe, in-season tomatoes make all the difference here — they'll be sweeter and need less sugar.
3. 3
   mix · ~3 min

   Blend until silky smooth.

   1.Remove the pot from heat and let it cool slightly for 2 minutes.

   2.Use an immersion blender to puree the soup directly in the pot until completely smooth.

   3.If using a countertop blender, work in batches and vent the lid to release steam safely.

   TIPNever fill a blender more than halfway with hot liquid — the steam pressure can blow the lid off.
4. 4
   simmer · ~2 min

   Finish with cream and pepper.

   1.Return the blended soup to low heat.

   2.Stir in the heavy cream until fully incorporated.

   3.Add freshly ground black pepper, stir, and warm through for 1 minute without boiling.

   TIPAdd cream off the heat or on very low heat to prevent it from curdling.
5. 5
   serve

   Ladle into bowls, garnish with basil, and serve hot.

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