Creamy Tomato Soup with Canned Tomatoes
Description: [ recipe VIDEO below ] With the convenience of canned tomatoes, garlic, and onions and a few additional pantry ingredients, this Creamy Tomato Soup recipe comes together in about 40 minutes in one pot on the stovetop. Dairy or plant milk balances the acidity while making it extra creamy. Share this comforting soup with crusty sourdough bread or grilled cheese sandwiches. This recipe is vegetarian, easily vegan, and gluten-free. *Garlic Note* We are a garlic lovin' household. There are 6 cloves called for in this recipe, making it garlic forward. Feel free to reduce to taste. See blog post for sides and condiments to share this soup with.
Ingredients
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 1 1/2 cups (200 grams) Diced Yellow Onion (medium dice)
- 1 teaspoon Fine Sea Salt
- 4 tablespoons (60 grams) Tomato Paste
- 6 (25 grams) Plump Cloves of Garlic (peeled and smashed, or to taste)
- 2 teaspoons Fresh Rosemary (finely chopped *see note)
- 2 28 ounce (793 grams each) Cans of Whole Peeled San Marzano Tomatoes (or San Marzano style)
- 2 cups (480 grams) Low Sodium Vegetable Broth
- 1/4 teaspoon Baking Soda
- 1/2 cup (100 grams) Heavy Cream (**see note)
- 1-2 teaspoons Lemon Juice
- Fresh Ground Black Pepper
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-7 minutes or until soft. Add the salt and tomato paste. Cook, stirring occasionally, until the tomato paste turns a slightly darker red, 4-5 minutes. Adjust the heat down as needed. It's okay if it sticks a bit. Add the garlic and rosemary. Stir about one minute until fragrant.
- To the onion mixture, add the tomatoes, all their juices and the veggie broth. If you see any tomato skins, pick those out and discard. Stir in baking soda. The mixture will fizz a bit, but will dissipate as you stir. Bring to a simmer. Put a lid on the pot and cook on a low simmer for about 20 minutes.
- Remove from heat. Puree' the soup using an immersion blender in the pot (alternatively, transfer to a blender in batches and blend until smooth - use the lid plug to vent steam). Stir in the cream, and lemon juice. Taste for salt adjustment and add plenty of fresh ground pepper. Ladle into warm soup bowls and share with Garlic Butter Croutons or Sage Pesto Grilled Cheese.
- To Store: cool completely and store in lidded containers in the refrigerator for up to three days or the freezer for up to several months. Thaw in the fridge overnight and gently reheat on the stovetop.