Creamy Tomato Soup

Canned tomatoes make this reliable in any season. Blend until smooth, then add the cream off a hard boil so it does not separate. It is a good partner for a leftover grilled cheese night.

Ingredients

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• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) whole peeled tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup heavy cream or half-and-half
• Fresh basil, to finish

How to make it

1. Heat the oil in a pot over medium heat. Cook the onion for 6 minutes, until soft. Add the garlic for 30 seconds.
2. Add the tomatoes and their juice, the broth, sugar, salt, and pepper. Break the tomatoes up with a spoon.
3. Simmer for 15 minutes.
4. Blend until smooth with an immersion blender, or carefully in a blender with the lid vented.
5. Stir in the cream and warm it through without boiling. Finish with basil.

Substitutions

• A can of crushed tomatoes can replace whole peeled tomatoes.
• Full-fat coconut milk can replace the cream.
• Leave the soup chunky if you do not want to blend it.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months without garnishes. Reheat gently and stir. Do not boil after the cream is in.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.