Description
This creamy tomato soup recipe combines rich, tangy crushed tomatoes with smooth heavy cream, enhanced by aromatic shallots, garlic, and a hint of oregano. Perfectly seasoned and simmered to develop deep flavors, this comforting soup is ideal for a cozy meal any time of the year.
Ingredients
Scale
Soup Base
- 1 shallot, diced
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 tsp oregano
- Dash of red pepper flakes (optional)
- 1 (28-oz) can crushed tomatoes
- 5½ cups tomato juice
- 1 Tbsp chicken base or chicken bouillon
- ¼ cup sugar
Finishing
- 1½ cups heavy cream
- Salt and black pepper, to taste
Instructions
- Sauté Shallots and Garlic: In a Dutch oven over medium-high heat, melt the butter. Add the diced shallot and cook until it begins to soften, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, tomato juice, and add the oregano, red pepper flakes (if using), chicken base, and sugar. Stir to combine. Bring the mixture just to a boil, then reduce the heat to a simmer and cook uncovered for 15 minutes to develop the flavors.
- Finish With Cream and Season: Remove the soup from heat and stir in the heavy cream until fully incorporated. Season with salt and freshly ground black pepper to taste. Serve warm immediately.
Notes
- For a vegetarian version, substitute chicken base with vegetable broth or bouillon.
- Adjust the red pepper flakes to control the spice level or omit entirely for a milder soup.
- You can blend the soup with an immersion blender for a smoother consistency, if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or grilled cheese for a classic pairing.
