Creamy Tomato Soup
Silky, pantry-friendly tomato soup — ready in 25 minutes, made for grilled cheese.
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 796 mL cans whole plum tomatoes
- 2 cups vegetable stock
- 1 tsp sugar
- ½ cup heavy cream
- ¼ cup fresh basil
- Salt and pepper
Equipment
- Pot
- Blender
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Melt butter in a pot. Sauté onion 5 minutes; add garlic 1 minute.
5 min timer - 2
Add tomatoes (crushed by hand), stock, and sugar. Simmer 15 minutes.
15 min timer - 3
Blend until smooth. Stir in cream and basil, season, and warm through.
Substitutions
- heavy cream: coconut milk for dairy-free
Storage
Refrigerate up to 4 days.
Freezer
Freeze without cream up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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