10 Minute Tomato Soup
A quick and creamy tomato soup made by blending canned tomatoes with aromatics and basil for a fast weeknight meal.
Servings: 4 servings
Ingredients
- 2 15-ounce cans diced tomatoes
- 1/4 cup sweet onion finely chopped
- 2 medium garlic cloves minced
- 12 medium leaves fresh basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream (or half & half)
Instructions
- Add the diced tomatoes, finely chopped onion, minced garlic, basil leaves, kosher salt, and black pepper to a blender or food processor.
- Pulse or blend until the mixture is smooth and well combined.
- Pour the blended tomato mixture into a medium saucepan and set over medium-low heat.
- Stir in the heavy whipping cream (or half & half) until incorporated.
- Cook, stirring occasionally, for about 5 minutes or until the soup is hot. Adjust seasoning if needed, then serve warm.
Equipment
- blender or food processor
- Medium Saucepan
- wooden spoon or spatula
- Knife
- Cutting Board
Notes
- Use canned whole or diced tomatoes as labeled in the ingredients.
- Blend to your preferred texture—smooth or slightly chunky.
- Substitute half & half for lighter cream if desired.
- Keep heat at medium-low to prevent scorching.