Few things are as simple and comforting as a bowl of tomato soup. Using a blender or an immersion blender makes this soup velvety smooth. Use fire-roasted tomatoes for the best flavor and, although the cream is optional, it adds a satisfying richness to the soup. Serve it with a grilled cheese sandwich or a slab of macaroni and cheese.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 large clove garlic, minced
- 1 28-ounce can chopped tomatoes (preferably fire-roasted)
- 2 cups vegetable broth
- 1 bay leaf
- Salt and pepper
- 1/2 cup heavy cream, optional
- In a Dutch oven or heavy-bottomed pot, melt the butter over medium heat. When melted, add the onion, celery and carrots. Saute, stirring occasionally, until onions are translucent and celery and carrots are tender, about 10 minutes. Add the garlic and saute, stirring constantly, 30 seconds.
- Add tomatoes, vegetable stock and bay leaf. Bring to a boil, then simmer about 20 to 25 minutes until vegetables are very soft. Remove bay leaf and season to taste with salt and pepper. Remove from heat.
- Allow soup to cool slightly then use an immersion blender to puree the soup until smooth. Or, transfer the soup to a large blender and puree, making sure to crack open the lid slightly if the soup is still hot to let heat escape. Stir in cream, if desired.
This creamy tomato soup recipe serves 6.