Ingredients
Scale
- 3 tablespoons olive oil or butter: Olive oil gives a subtle fruity flavor, while butter adds richness. Both work well in this recipe, so feel free to use whichever you prefer.
- 1 onion (medium or large): Onion adds a natural sweetness when sautéed and serves as the base of the soup.
- 1 and 1/2 teaspoons kosher salt: Salt enhances all the flavors in the soup.
- 1/2 teaspoon black pepper: Adds a mild kick of heat.
- 1/4 teaspoon red pepper flakes (optional, or to taste): Adds a touch of spice. You can adjust this depending on how spicy you like your soup.
- 1 tablespoon dried oregano: A classic herb that pairs perfectly with tomatoes, adding a savory depth to the soup.
- 1/2 teaspoon dried basil: Adds a subtle, aromatic flavor that complements the tomatoes.
- 3 cloves garlic, smashed and minced: Garlic adds a savory, pungent flavor that enhances the depth of the soup.
- 1 28-oz can whole tomatoes: The base of this soup. Whole tomatoes are great because they have more flavor and you can crush them as you cook.
- 1 15-oz can fire-roasted diced tomatoes: Adds a smoky, charred flavor that elevates the soup to the next level.
- 4 cups chicken broth: Provides a savory liquid base for the soup. If you prefer a vegetarian version, you can substitute with vegetable broth.
- 1/2 to 1 cup cream: This will make the soup rich and creamy. You can adjust the amount depending on how creamy you want the soup to be.
- 1/2 cup fresh basil, chopped: Fresh basil adds a refreshing note and a burst of color to the finished soup.
Instructions
Step 1: Sauté the Vegetables
- Begin by heating your large soup pot over medium-high heat. Add the olive oil or butter to the pot. Wait for the oil to shimmer or for the butter to melt completely.
- Add the chopped onion to the pot. Sprinkle in the kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil. Stir everything together and cook the onion for 5 to 8 minutes, until it becomes lightly browned and softened.
- Once the onion is softened and aromatic, add the minced garlic. Sauté the garlic for 1 more minute, stirring occasionally to avoid burning it. Garlic burns quickly, so keep an eye on it.
Step 2: Add the Tomatoes and Broth
- Now it’s time to add the canned tomatoes. First, pour in the whole tomatoes (with their juices) and the fire-roasted diced tomatoes (also with their juices). Stir the tomatoes into the onions and garlic.
- Next, add the chicken broth and bring the mixture to a boil. Once the soup begins to boil, reduce the heat to low and let it simmer for at least 10 minutes. If you have more time, you can let it simmer for up to 45 minutes to let the flavors meld together even more.
Step 3: Blend the Soup
- Once the soup has simmered, it’s time to blend it into a smooth, creamy consistency. If you have an immersion blender, this is the perfect time to use it! Just stick it directly into the soup pot and blend until smooth. If you don’t have an immersion blender, let the soup cool for a few minutes before transferring it to a regular blender. Be cautious and blend in batches to avoid overflow, as the soup is very hot. If you’re using a regular blender, remember to remove the little spout at the top and cover it with a towel to allow steam to escape.
Step 4: Finish with Cream
- After blending the soup, heat it back up on the stove if necessary. Stir in the cream slowly, starting with half a cup and adding more if you want a richer, creamier soup. Stir until well combined, then taste and adjust the seasoning if needed.
Step 5: Garnish and Serve
- For a fresh touch, chop up about 1/2 cup of fresh basil and stir it into the soup, or sprinkle it on top as a garnish. This adds a vibrant color and a burst of fresh flavor to the dish.
Notes
Troubleshooting Tips:
- If the soup is too thick: Add more chicken broth or a little water to thin it out to your desired consistency.
- If the soup is too salty: Add a little more cream to balance out the flavors, or increase the amount of tomatoes and broth to dilute the saltiness.
- If the soup is too spicy: You can tone down the heat by adding a bit more cream or chicken broth to mellow out the spice level.
Efficient Prep Tips:
- Chop your onion and garlic ahead of time to save time while cooking. You can even use pre-minced garlic to cut down on prep time.
- If you don’t have an immersion blender, you can use a regular blender, but be sure to blend in batches and always cover the lid with a towel to prevent splattering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes