There was a time years ago when people found comfort in a can of Campbell’s Tomato Soup. It was all they knew: a creamy, warm meal that flowed smoothly down their throats, and straight to their hearts. Often, the soup was rounded out with the addition of a grilled cheese sandwich. A simple comfort yes, but it was cheap and it was good.
Little did those people know, they were missing out big time.
The real appeal of canned soup is its convenience; it’s quick, easy, and tasty. All you’ve got to do is pop open a lid and heat it up. But did you know how incredibly easy homemade Creamy Tomato Soup is? All you need is a handful of ingredients to create fresh, flavorful soup in next to no time. You can have this meal on the table in ten minutes, or you can cook it then let it sit over low-heat and eat when you’re ready. It’s a perfect weeknight dinner because it takes so little effort. You practically just pile the ingredients into a pot and call it a day. Let’s be honest; after a long, hard day, you need something hearty and replenishing that won’t diminish whatever small bit of energy you have left to make.
Now, let’s talk about taste. For a soup that’s practically as simple to make as the stuff that comes out of a can, you’d expect it to taste the same. Reality check: this soup is
10 20 1,000,000 times better than any store-bought soup. The ingredients are so fresh, so bursting with flavor, that Campbell’s will taste like tomatoes and water in comparison. The key is the flavor-packed building blocks upon which this soup is built: sweet San Marzano tomatoes, dynamic veggie stock, red pepper flakes, and fresh garlic, onions, and basil. Finally, a splash of cream achieves a perfect, velvety smooth texture. So, you’re left with a pot of sweet yet savory soup that’s creamy, delicious, and packing just a bit of heat. Can the old red can do that for you? I think not.
All you need now is a nice deep bowl and a hunk of bread, or perhaps a grilled cheese, and you’ve got the perfect dinner for a chilly night. Hot, smooth, and comforting, this soup will warm you from the inside out and wake up your taste buds with a plethora of flavors. Skip the can and go for this just-as-easy but twice-as-delicious homemade tomato soup.
A Few Tips Before You Get Cooking:
- Basil and tomato are BFF’s, but if you’re not a basil fanatic, or perhaps you don’t have it one hand, then feel free to use parsley or oregano. Whatever you do use though, make sure it’s fresh!
- San Marzano tomatoes are key here. They’re sweeter than most tomatoes and provide a great flavor for the soup. Don’t substitute them!
- You could make this a bit lighter by using low-fat milk instead of cream.
- Serve with bread, grilled cheese, or crackers for dipping!
- You can skip the annoyance of using a blender or food processor to puree the veggies if you have an immersion blender (which of course, I don’t).
- As mentioned above, this soup can be made in a mere ten minutes, but you can also make it long before you’re ready to eat and just let it sit over low-heat.
- Add some grated parmesan for a salty, cheesy kick!
Creamy Tomato Soup
By The Smart Cookie Cook
- 2 28-oz. cans San Marzano Tomatoes
- ½ cup chopped yellow onion
- ¼ cup olive oil
- 2 cloves fresh garlic, minced
- 1 cup heavy cream
- ½ cup vegetable stock
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh basil
- Red pepper flakes, to taste
- In a blender or food processor, puree the tomatoes and onions until they reach desired consistency (I made mine completely smooth).
- In a large saucepan, bring the olive oil to medium heat. Add the garlic and cook until translucent and aromatic, about 2 minutes. Add the tomato-onion puree, heavy cream, and vegetable stock and simmer for 2 minutes. Add the remaining ingredients, stirring well to combine. Simmer for another 5 minutes.
- Taste-test and add more salt, basil, or red pepper flakes, if desired. Continue to cook over low-heat until soup is hot. Serve immediately or keep warm over a low-heat until ready to serve. Garnish with fresh basil.