Simple & Creamy Tomato Soup

1. 1
   saute · ~5 min

   Sauté the aromatics until softened.

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

   2.Add chopped onion and cook until translucent, about 4 minutes.

   3.Add smashed garlic and cook until fragrant, about 1 minute.
2. 2
   boil · ~20 min

   Simmer the tomatoes until they break down.

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

   2.Bring to a boil, then reduce heat to a gentle simmer.

   3.Cover and cook until tomatoes are completely soft and skins slip off, about 20 minutes.

   4.Stir occasionally to prevent sticking.

   TIPDon't rush the simmer — fully cooked tomatoes blend into the silkiest soup.
3. 3
   mix · ~3 min

   Blend until velvety smooth.

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

   2.Use an immersion blender directly in the pot and blend until completely smooth.

   3.For an ultra-silky texture, strain through a fine-mesh sieve (optional).

   TIPIf using a countertop blender, work in batches and remove the center cap to let steam escape — hot soup expands and can blow the lid off.
4. 4
   simmer · ~2 min

   Finish with cream and black pepper.

   1.Return the blended soup to low heat.

   2.Stir in the heavy cream until fully incorporated.

   3.Add freshly ground black pepper and adjust salt if needed.

   4.Warm through for 2 minutes without letting it boil.
5. 5
   garnish

   Ladle into bowls and garnish with torn basil.

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