Description
A rich and easy one-pot tomato cream soup made from simple pantry staples ready in under 30 minutes.
Ingredients
2 tbsp butter
1 small onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz each) diced tomatoes
2 cups vegetable broth
1 tsp sugar
1 tsp dried basil
1/2 tsp oregano
1/2 cup heavy cream or evaporated milk
Salt and pepper to taste
Parmesan and croutons for garnish
Instructions
1. Melt butter in a pot over medium heat.
2. Add onion and garlic; sauté until softened.
3. Stir in diced tomatoes, broth, sugar, basil, and oregano.
4. Bring to a simmer and cook for 15 minutes.
5. Blend until smooth using an immersion blender.
6. Stir in cream and season with salt and pepper.
7. Simmer for 5 more minutes and serve with Parmesan.
Notes
Use canned fire-roasted tomatoes for extra flavor.
Substitute coconut milk for dairy-free.
Freezes well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 8g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pantry tomato soup, creamy tomato soup, easy soup, one pot meal