On days when the rain is pouring outside, nothing is more comforting than a warm bowl of soup. Personally, I love to indulge in a delicious tomato soup, which never fails to satisfy my cravings.
If you’re interested in a quick and easy recipe that you can whip up in under 20 minutes, then you’re in luck! I’d be happy to share my recipe with you. And the best part is you can make a big batch of this recipe that can be frozen for up to 3-4 months! Just make sure to use freezer-safe containers. Enjoy!
Quick and Easy Creamy Tomato Soup
Ingredients:
1 Tbsp butter
1/4 cup chopped white onions
2-3 cloves Garlic
1 can canned crushed tomatoes
1/2 cup heavy cream
1/2 tsp dried basil leaves or a few sprigs of fresh basil leaves
1/4 tsp dried oregano powder
Salt and Pepper to taste
Procedure:
- Begin by melting butter or heating oil in a large, deep saucepan over a medium-high flame. Proceed to cook the chopped onions for about 4 to 5 minutes until they are soft and aromatic.
- Next, stir in either canned crushed tomatoes or whole peeled tomatoes along with your choice of broth. Mix thoroughly. You may also season with salt according to your preference, taking into account the initial saltiness of the broth.
- Increase the heat to bring the mixture to a boil, then lower the heat to maintain a gentle simmer for 15 to 20 minutes, stirring now and then. Afterward, take the saucepan off the heat and allow it to cool down a bit before the next step to prevent any potential damage to your blender due to excessive heat.
- For a smooth consistency, transfer the slightly cooled mixture into a blender to puree, or use an immersion blender directly in the pot for convenience. Should you opt for a tomato basil variant, remember to add fresh basil leaves into the mix before blending.
- After blending, pour in the heavy cream. You may serve with croutons, bacon, or grated cheese on top. Enjoy with your favorite grilled cheese sandwich!