Creamy Tomato Soup Recipe

Ingredients

Unsalted butter – 5 tablespoons

Sweet onions – 2 large, finely diced

Garlic – 4 cloves, minced

All-purpose flour – 3 tablespoons

Dry white wine – ½ cup

Whole plum tomatoes – 2 cans (28 ounces each), pulsed in a blender

Low-sodium chicken stock – 3 cups

Heavy cream – 1 cup

Fresh basil – ¼ cup, packed and cut into chiffonade

Salt and freshly ground black pepper – to taste

Granulated sugar – 1 tablespoon, optional (adjust depending on tomato sweetness)

Instructions

1. Sauté the aromatics

In a large pot over medium heat, melt the butter.

Add the diced onions with a pinch of salt and cook until very soft, about 10–12 minutes. If they begin to brown, reduce the heat or add a splash of water.

Stir in the garlic and cook for 1–2 minutes until fragrant.

2. Build the base

Sprinkle in the flour and stir, cooking for 1–2 minutes until no longer raw.

Pour in the white wine and bring to a boil for 1 minute, scraping up any browned bits from the bottom of the pot.

3. Simmer the soup

Add the chicken stock and pulsed plum tomatoes.

Bring to a boil, then reduce to a gentle simmer.

Cook for about 10 minutes to allow the flavors to meld.

4. Add the cream

Stir in the heavy cream and let the soup simmer for another 3 minutes until smooth and incorporated.

5. Season to taste

Taste and adjust with salt and pepper.

If the tomatoes aren’t naturally sweet, stir in a little sugar.

Mix in half of the basil.

For a rustic soup, leave it chunky; for a silky finish, blend with an immersion blender or countertop blender.

6. Garnish and serve

Ladle into bowls, top with the remaining basil, and serve with grated Parmesan and garlic croutons if desired.

Enjoy warm!