Description
A smooth, comforting soup made with pantry staples and finished with cream for a rich, satisfying texture.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped (150 g / 5 oz)
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3 cloves garlic, minced
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2 cans whole peeled tomatoes (800 g / 28 oz total)
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2 tablespoons tomato paste
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3 cups vegetable broth (720 ml)
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon sugar (optional)
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1 teaspoon dried basil
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½ teaspoon dried oregano
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¾ cup heavy cream (180 ml)
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2 tablespoons butter
Instructions
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Heat olive oil in a pot and sauté onion until soft.
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Add garlic and cook briefly until fragrant.
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Stir in tomato paste, then add canned tomatoes and broth.
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Season and simmer for 20 minutes.
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Blend until smooth.
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Stir in cream and butter, then serve warm.
Notes
For freezing, omit the cream and add it after reheating. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes