This Quick and Easy Creamy Tomato Soup comes together in minutes and is delicious on it’s own or paired with the classic grilled cheese!
While I think any day is a good day for a tomato soup and grilled cheese, today seems especially fitting as the city was shut down due to icy weather. Not to mention I started making this soup two years ago during the freeze and have finessed it over the years into this quick and easy recipe that tastes amazing!
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Quick and Easy Creamy Tomato Soup
You might not believe this but growing up I detested tomato soup. Most likely because my only exposure to it was of the canned variety. Not to knock canned soup but it just wasn’t doing this particular type of soup any justice. Fast-forward twenty or so years and my tune has changed.
This creamy, velvety soup gets lots of flavor from dried herbs and of course onions and a touch of garlic. The key to the velvet texture is to blend the soup in a high powered blender
I used to be the kind of person who would balk at an ingredient like “1/2 tsp of sugar” in a recipe like this. Like why even add it at all? Is it really necessary? And besides, isn’t sugar the devil? I’ve learned a thing or two and sugar, like salt, in certain recipes even a small amount can really balance a dish. In this case, the sugar mellows out the acidity of the tomatoes and will leave your soup well balanced and craveable.
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Quick and Easy Creamy Tomato Soup
Ingredients
- 28 oz Crushed Tomatoes
- 20 oz Low Sodium Chicken Broth
- 1/2 cup heavy cream can sub half 'n half or whole milk
- 1 white onion
- 3 tsp kosher salt reduce by half if using table salt
- 1 tbsp olive oil
- 4 cloves garlic crushed or minced
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/2 tsp granulated sugar
Instructions
- In a large pot, saute white onion with olive oil and half of the salt over medium heat, until translucent about 5-6 minutes, stirring frequently.
- Add the garlic to the pot and saute 30-60 seconds more until fragrant. Add the parsley, thyme, oregano and pepper and stir in.
- In a high powdered blender, add the onion mixture from the pot with crushed tomatoes and blend until completely smooth. TIP: start on low and then increase speed. Mix for about 1-2 minutes.
- Transfer mixture back to pot and add chicken broth and stir until combined. Add in sugar and remaining salt stirring until combined. Bring to a simmer, cover and let simmer for 5-10 minutes to let flavors meld.
- Remove from heat and stir in cream until combined. Serve hot. For presentation, you can drizzle a small amount of cream on top with a pinch of dried parsley.
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