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Per serving
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- 1
Sweat the onion
Heat a large pot over medium-high and add the olive oil. When it shimmers, add the chopped onion. Season with the salt, black pepper, red pepper flakes, oregano, and dried basil. Cook, stirring, until the onion is soft and lightly browned, about 5 to 8 minutes.
- 2
Add the garlic
Smash and mince the garlic, add it to the pot, and cook for one more minute until fragrant.
- 3
Simmer the tomatoes
Pour in both cans of tomatoes with all their juices, then add the chicken broth. Bring to a boil, then drop to a low simmer and cook at least 10 minutes. If you have time, let it go up to 45 minutes for deeper flavor.
- 4
Blend it smooth
Turn off the heat. Puree the soup with an immersion blender right in the pot. No immersion blender? Let it cool a few minutes, then blend in batches, filling the jar less than half full and venting the lid with a towel so the hot soup doesn't erupt.
- 5
Finish with cream and basil
Reheat gently if needed, then turn off the heat and slowly stir in the cream. Chop the fresh basil and stir it in, or spoon it over each bowl.
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Creamy Pantry Tomato Soup
Created by: BudgetBites
Ingredients
- 3 tbsp olive oil
- 1 onion
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp dried oregano
- 1/2 tsp dried basil
- 3 garlic
- 28 oz canned whole tomatoes
- 15 oz canned fire-roasted diced tomatoes
- 4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup fresh basil
Instructions
- Sweat the onionHeat a large pot over medium-high and add the olive oil. When it shimmers, add the chopped onion. Season with the salt, black pepper, red pepper flakes, oregano, and dried basil. Cook, stirring, until the onion is soft and lightly browned, about 5 to 8 minutes.
- Add the garlicSmash and mince the garlic, add it to the pot, and cook for one more minute until fragrant.
- Simmer the tomatoesPour in both cans of tomatoes with all their juices, then add the chicken broth. Bring to a boil, then drop to a low simmer and cook at least 10 minutes. If you have time, let it go up to 45 minutes for deeper flavor.
- Blend it smoothTurn off the heat. Puree the soup with an immersion blender right in the pot. No immersion blender? Let it cool a few minutes, then blend in batches, filling the jar less than half full and venting the lid with a towel so the hot soup doesn't erupt.
- Finish with cream and basilReheat gently if needed, then turn off the heat and slowly stir in the cream. Chop the fresh basil and stir it in, or spoon it over each bowl.