logo
Saver$ Favorite Flavors

Classic Tomato Soup

FallDinnerLunch

Time: 30 minutes

Yield: 4 servings

recipe image

About

A warm, fall classic! Classic Tomato Soup is perfect when paired with your favorite bread or a delicious and warm grilled cheese sandwich: it's rich, creamy, herbaceous, and savory, which makes it a delicious dip as well as a sippable soup. also tastes great reheated — perfect for the next day's lunch!

Recommended Articles

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 teaspoon crushed red pepper flakes, plus more, to taste
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 3 (28-ounce) cans whole peeled tomatoes
  • 1 (32-ounce) carton chicken stock
  • 2 tablespoons tomato paste
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy cream, optional
  • fresh basil leaves, optional, thinly sliced, for serving

Directions

Step 1 -In a 6-quart stockpot or Dutch oven, add the oil, the butter, and the pepper flakes over medium heat and heat until the butter is melted.

Step 2 -Add the carrots and the onions and cook, uncovered and stirring frequently, until the vegetables are softened, about 8-10 minutes.

Step 3 -Add the garlic and the dried basil and cook and stir for about 1 minute.

Step 4 -Stir in the canned tomatoes and their juices, the chicken stock, the tomato paste, the sugar, the salt, and the pepper, mixing well.

Step 5 -Bring the soup mixture to a boil.

Step 6 -Reduce the heat and allow the soup mixture to simmer, uncovered, until the flavors blend together, about 20-25 minutes.

Step 7 -Remove the pan from the heat.

Step 8 -Using an immersion blender, purée the soup until it is smooth.

Step 9 -Slowly stir in the heavy cream, stirring continuously to incorporate.

Step 10 -Return the stockpot or Dutch oven to the stove to heat through.

Step 11 -Top with the fresh basil and serve.

Explore More Favorites