Simple & Satisfying Tomato Soup
- 2 tablespoons rosemary, finely chopped
- 3 slices stale sourdough or other rustic bread, diced into cubes
- 1 to 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, sliced thinly
- 2 to 3 garlic cloves, minced or crushed
- 3 cans whole peeled tomatoes (14 ounces each)
- 1 cup water
- 2/3 cup heavy cream, more or less
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- Fresh basil for garnish, optional
- Sauté the aromatics—Heat oil in a large saucepan or Dutch oven over medium-low heat. Add onion and garlic and sauté until translucent. Stir frequently to avoid burning garlic.
- Make the soup—Add tomatoes, water, cream, sugar, salt, pepper, and oregano to saucepan with aromatics. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Meanwhile, make the croutons—Heat oil in a skillet over medium heat. Add bread and 2 tablespoons rosemary and cook, stirring frequently, until bread is toasted. Set aside.
- Blend soup and serve—Remove from heat and purée soup on high with immersion blender or blend in batches by carefully transferring hot soup to a blender container. Return to pot to reheat, if needed, then ladle into bowls and garnish with croutons and fresh basil.
Trade out the whole tomatoes for the same amount of diced or crushed tomatoes and omit the cream. The soup won’t be as smooth and creamy, but the flavor will be equally amazing.
Our GreenPan Nonstick Ceramic Casseroles will be your go-to pot for all kinds of homemade soups. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.