This rich, velvety smooth homemade tomato soup recipe warms the soul on a cold day. Its super easy to make and pairs perfectly with a grilled cheese sandwich and is perfect for the whole family!
- 4 tbsp unsalted butter (separated)
- 2-4 tbsp extra virgin olive oil
- 1 large onion (thinly sliced)
- 5 tbsp garlic (minced)
- 5 1/4 cups canned whole tomatoes
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1/2 tbsp sugar
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano
- 1/2 tsp celery seed
- salt (to taste)
- black pepper (to taste)
- 1 loaf rustic country white bread (chopped into 1 inch-thick cubes)
In a large saucepan on medium-high heat, melt 2 tbsps of butter if about 1 tbsp of olive oil. Toss in the garlic and onion, sauteing until softened and the onion is slightly translucent. Once the garlic and onion have softened, add in the tomatoes with their juice, water, heavy cream, sugar, red pepper, celery seed, and oregano. Season with desired amount of salt and pepper. Bring the mixture to a boil, crushing the tomatoes fully with the back of a spatula or spoon. Once the tomatoes have been broken up, reduce the heat to a light simmer. Simmer the soup for 10-12 minutes.
While the soup simmers, make your croutons. In a skillet on medium-high heat, melt the remaining butter, allowing it to sightly brown without burning. Add in the olive oil and the diced bread. Toss the diced bread in the olive oil and butter until evenly coated. Once the bread has been evenly coated and toasted, remove from skillet and set aside.
Once the soup has fully cooked, use an immersion blender to puree until smooth. Serve the soup with a swirl of extra virgin olive oil and top with your home-made croutons and basil if desired.
Calories: 438kcal | Carbohydrates: 54g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 700mg | Potassium: 490mg | Fiber: 4g | Sugar: 10g | Vitamin A: 729IU | Vitamin C: 17mg | Calcium: 305mg | Iron: 5mg