Tomato Cream Soup (Spicy)

creamtomatosoup3 Learn how to make the easiest Homemade Tomato Soup. Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavourful soup. This recipe results in a creamy, smooth and rich soup. It comes together in about 20 minutes.

3 Tbsp. extra-virgin olive oil or butter
1 onion, finely chopped
1½ tsp. sea salt
½ tsp. black pepper, freshly ground
¼ tsp. crushed red pepper flakes
1 Tbsp. dried oregano
½ tsp. dried basil
3 cloves garlic, smashed and minced (~ 1 Tbsp.)
1 (28 oz) can whole tomatoes, with juices
1 (15 oz) can fire-roasted diced tomatoes
4 cups chicken broth
½-1 cup heavy cream

Garnish:
½ cup fresh basil, chopped
fresh cream

To Serve:
grilled cheese sandwiches

Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion. Season with salt, pepper, red pepper flakes, oregano and basil. Sauté until the onions are lightly browned, 5-8 minutes.

Add the garlic and sauté for 1 more minute. Add the whole tomatoes (with juices), fire-roasted tomatoes and chicken broth. Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes, if you have the time.

Turn off the heat and use an immersion blender to purée the soup. If you do not have an immersion blender then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow the steam to escape.

Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in ½-1 cup cream.

Garnish with fresh basil and cream, if desired. Serve warm with grilled cheese sandwiches. If desired, you can cut the sandwiches into "soldiers" and dip them in your soup.

Cook's Notes:

I almost always use Better than Bouillon to make chicken broth. It’s so easy to keep on hand in the fridge. 1 tsp. of the soup base to 1 cup of water.
If you are in too much of a rush for fresh onion and garlic, leave them out. Start by adding the tomatoes and broth to the pot and bring to a boil and continue with the recipe. Add at least ½ tsp. each onion and garlic powder to the soup.