YumVerseEats
Creamy Tomato Soup
A smooth, comforting tomato soup with a rich texture and balanced acidity.
RECIPE AT A GLANCE
10
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Blending creates richness with minimal effort.
Quick Fixes
Too acidic: Add a pinch of sugar or a small knob of butter — both neutralize sharpness from canned tomatoes.
Cream curdling: Add cream off heat or on very low heat — never boil after adding dairy.
Ingredients
Vegetables
Seasoning
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• salt and black pepper, to taste
• black pepper to taste
Sauce
• 2 cups vegetable broth
• 2 tbsp basil pesto
• ½ cup roasted red peppers (from a jar, drained)
How to Make It
1
Dice onion and mince garlic. Drain roasted red peppers.
2
Heat olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.
3
Add canned tomatoes, roasted red peppers, broth, and balsamic vinegar. Stir and bring to a simmer. Cook 15 minutes.
4
Add the canned tomatoes and stir to combine. Season with salt and pepper.
5
Bring to a simmer, reduce heat to medium-low, and cook 15 minutes to let the flavors develop.
6
Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender.
7
Stir in the cream and pesto. Season with salt and pepper. heat gently for 2–3 minutes. Taste and adjust seasoning. Serve with crusty bread or grilled cheese.
Store
Store in containter for up to 4 days.
Reheat
Reheat in microwave.
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MORE READER FAVORITES
10
min active
·
480
min total
15
min active
·
30
min total
15
min active
·
35
min total
25
min active
·
55
min total
Avo's Tip
Blend carefully while hot.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I make it dairy-free?
Use coconut milk.
• Is it freezer-friendly?
Freeze before cream.
• How to thicken?
Simmer uncovered.
Creamy Tomato Soup
Ingredients
—
—
28 oz canned tomatoes (one large can, crushed or whole)
—
—
1 medium onion, diced
—
—
3 garlic cloves, minced
—
—
½ cup heavy cream
—
—
2 tbsp olive oil
—
—
2 cups vegetable broth
—
—
2 tbsp basil pesto
—
—
1 tsp balsamic vinegar
—
—
½ cup roasted red peppers (from a jar, drained)
—
—
salt and black pepper, to taste
—
—
black pepper to taste
Instructions
1
Dice onion and mince garlic. Drain roasted red peppers.
2
Heat olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.
3
Add canned tomatoes, roasted red peppers, broth, and balsamic vinegar. Stir and bring to a simmer. Cook 15 minutes.
4
Add the canned tomatoes and stir to combine. Season with salt and pepper.
5
Bring to a simmer, reduce heat to medium-low, and cook 15 minutes to let the flavors develop.
6
Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender.
7
Stir in the cream and pesto. Season with salt and pepper. heat gently for 2–3 minutes. Taste and adjust seasoning. Serve with crusty bread or grilled cheese.
10
min
active
30
min
total
4
servings
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