Tomato Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Better than any canned soup.
• 40 minutes pantry to bowl.
• Velvety smooth.
• Comfort food classic.
• Made for grilled cheese.

Ingredient Notes

• Whole canned tomatoes are higher quality than diced or crushed.
• Real butter for depth.
• Fresh basil at the end, never dried here.

Ingredient Substitutions

• Coconut cream for dairy-free.
• Roasted red peppers (1 cup) blended in for a twist.
• Cashew cream for vegan richness.

Equipment Needed

• Large pot
• Immersion or stand blender
• Wooden spoon

Prep Tips

• Dice onion small for even cooking.
• Slice garlic last so it doesn't oxidize.

Instructions

1. 1

   Gather and prep: 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 1 cup heavy cream, 2 tbsp butter, 1 tbsp olive oil. mince the garlic, and dice the onion before you start cooking.

2. 2

   Sauté onion and garlic in butter.

3. 3

   Add tomato and broth, simmer 20 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

4. 4

   Blend smooth, stir in cream.

Artsi Pro Tips

• Caramelize tomato paste for depth.
• San Marzano tomatoes are sweeter, less acidic.
• Sugar balances tomato acidity.

Common Mistakes

• Skipping the tomato-paste caramelization.
• Boiling cream — can curdle.
• Under-blending — texture matters.

Recipe Tags