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Creamy Tomato Soup Treat: 5 Steps to Velvety Bliss

Creamy Tomato Soup Treat
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Easy Creamy Tomato Soup is a rich, velvety soup made in just 30 minutes with pantry staples like canned tomatoes, garlic, and cream.

Ingredients

Scale
  • 16 oz canned San Marzano tomatoes (no salt added)
  • 1 tbsp tomato paste
  • 3 cups low-sodium chicken stock
  • 3/4 cup heavy cream
  • 1 cup yellow onion, small diced
  • 1 tbsp unsalted butter
  • 1 tbsp Italian seasoning
  • 3 tbsp sugar (adjust to taste)
  • 1 tbsp olive oil
  • 1 tsp garlic (2–3 cloves, minced)
  • 1/2 bunch fresh basil, chopped
  • Salt and black pepper, to taste
  • 1/2 tsp baking soda (optional, to reduce acidity)

Instructions

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add diced onion and garlic, sauté for 2–3 minutes until translucent.
  3. Stir in Italian seasoning and cook for 30 seconds.
  4. Add San Marzano tomatoes, tomato paste, chicken stock, sugar, and salt. Bring to a boil.
  5. Reduce heat and simmer covered for 10–15 minutes.
  6. Optional: Add baking soda if tomatoes are too acidic.
  7. Use an immersion blender or transfer to a blender to puree the soup until smooth.
  8. Return soup to low heat, stir in heavy cream and let it warm gently.
  9. Add chopped fresh basil and black pepper to taste.
  10. Serve hot with garnish of basil or cream swirl.

Notes

  • This soup is easy to customize with your favorite herbs.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze for longer storage.

Nutrition

Find it online: https://bakerslider.com/creamy-tomato-soup-treat/

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