Ingredients
Soup Base
- 28 ounces canned tomatoes (with seasoning)
- 1 1/2 cups vegetable broth (low sodium or regular) or water
Cream Addition
- 1/2 cup heavy cream (or half & half, or evaporated milk)
Instructions
- Blend Tomatoes and Broth: Add canned tomatoes including the liquid and the vegetable broth to the bowl of a high-speed blender or food processor. Process for 30 seconds or pulse until combined and smooth.
- Prepare Cream: Measure the heavy cream in a glass measuring cup and set it aside for later use.
- Heat Tomato Mixture: Transfer the blended tomato mixture to a medium saucepan over medium-high heat. Bring the contents to a light boil, stirring occasionally, then continue cooking for 5 minutes to blend flavors.
- Temper Cream: Reduce burner heat to low. Using a soup ladle, carefully transfer 1 cup of hot tomato soup to a medium heat-safe bowl or a tempered glass measuring cup.
- Whisk in Cream: Quickly whisk about 1/4 cup of cream into the hot soup liquid to temper the cream and prevent separation. Then whisk in the remaining 1/4 cup cream. Return the cream mixture to the saucepan and whisk thoroughly to combine.
- Season and Garnish: Optionally, season the soup with salt and pepper to taste. Garnish with freshly chopped basil if desired. Serve warm.
Notes
- Use canned tomatoes with seasoning to enhance flavor; if unseasoned, add salt, pepper, and optional herbs as needed.
- You can substitute vegetable broth with water for a lighter base.
- Heavy cream can be replaced with half & half or evaporated milk for a lighter version.
- Tempering the cream ensures a smooth, creamy texture without curdling.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
