Easy Creamy Tomato Soup
Easy Creamy Tomato Soup
We all need a quick, go-to recipe that can be made in 30 minutes or less. Whether it's pasta, salads, or soups, this creamy tomato soup ticks all the comforting, delicious boxes perfect for a cozy, relaxing fall night. I know, I know – tomato soup was often boring in our childhood. But I'm here to change those memories with this creamy, nutritious, and revamped family staple. Pair it with grilled cheese or some crusty, crunchy bread (check out our yummy toasted bread recipe on our website!) for a meal everyone will love, even the pickiest eaters.
If you're feeling fancy, you can roast your own tomatoes. However, to keep this recipe within the 30-minute mark, I recommend using canned crushed tomatoes. Opt for Italian crushed tomatoes if you can, as their quality is often superior, delivering that ultimate tomatoey flavor, unlike the bland taste you sometimes get from cheaper options.
You can serve this soup chunky or blend it to a smooth consistency with an immersion or standard blender. When using a standard blender, be cautious. The heat from the soup can create steam buildup and pressure within the blender cup, so fit the lid on loosely, adjust the center cap, or remove it and cover the hole with a tea towel. This will help prevent any hot tomatoey lava explosion incidents – trust me, it's a pain to clean off the ceiling!
Servings: 4
Ingredients:
- 4 cups low sodium chicken broth
- 1 (28 oz.) can crushed tomatoes
- 1 cup heavy cream
- 2–4 tsp s.a.l.t. sisters Tuscan Farmhouse Blend
- Fresh basil, torn
Directions:
- Combine chicken broth and crushed tomatoes in a medium saucepan over moderate heat.
- When the soup begins to bubble, stir in the heavy cream. Reduce heat to low and season with Tuscan Farmhouse Blend, adding 1 teaspoon at a time. Taste to determine the desired level of seasoning.
- Using an immersion blender or put in a regular blender, puree the soup until smooth and creamy. Alternatively, you can serve it chunky. If using a regular blender, puree in batches using the low speed and remove or loosen the center cap to let steam escape.
- Serve the soup hot in bowls. Garnish each serving with torn fresh basil leaves.