American dinner

Creamy Homemade Tomato Soup

Name: Creamy Homemade Tomato Soup
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons butter or extra virgin olive oil; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 bay leaf; 1 can (28 ounces) crushed San Marzano tomatoes; 3 cups vegetable or chicken broth, preferably low-sodium; ¾ cup heavy cream or half-and-half, warmed; ½ teaspoon granulated sugar; 1 teaspoon dried basil or 4 fresh basil leaves; ½ teaspoon Worcestershire sauce; Pinch of red pepper flakes; Sea salt to taste; Freshly cracked black pepper to taste; Fresh basil for garnish (optional); Croutons for serving (optional)

Easy homemade tomato soup recipe with creamy texture, fresh basil, and quality canned tomatoes. Ready in under 45 minutes.

Prep: 12 minCook: 30 minTotal: 42 minServes 4198 cal

Health Scores

Gut Health8/10

Anti-Inflammatory8/10

Blood Sugar Control7/10

Instructions

1
Dice the yellow onion into small, even pieces and mince the garlic cloves; set both aside on a prep surface.
2
Heat the butter or olive oil in a large heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
3
Add the diced onion to the hot fat and stir frequently, cooking until the onion becomes translucent and begins to soften, approximately 5-7 minutes.
4
Introduce the minced garlic and bay leaf to the pot, stirring constantly for about 1 minute until fragrant and the raw garlic smell dissipates.
5
Pour the crushed tomatoes directly into the pot with their juice, stirring to combine all ingredients evenly.
6
Add the vegetable or chicken broth, Worcestershire sauce, and red pepper flakes, then bring the mixture to a gentle simmer over medium heat.
7
Reduce the heat to medium-low and allow the soup to simmer uncovered for 20-25 minutes, stirring occasionally, so the flavors meld together beautifully.
8
Remove from heat and discard the bay leaf, then carefully blend the hot soup using an immersion blender until completely smooth, working in short pulses to avoid splashing.
9
Gently stir in the granulated sugar and taste the soup, adjusting salt and pepper as needed to achieve your preferred seasoning balance.
10
Slowly pour the warmed heavy cream into the pot while stirring constantly to prevent curdling and distribute it evenly throughout.
11
Return the pot to low heat and warm through for 2-3 minutes, stirring occasionally, but do not bring to a boil.
12
Divide the soup into serving bowls and garnish with fresh basil leaves and croutons if desired, then serve immediately.

Variations & Substitutions

Ingredient	Substitute	Notes
Heavy cream	Greek yogurt or cashew cream	Reduces saturated fat and calories while increasing protein content and probiotic benefits for gut health
Butter	Olive oil	Eliminates saturated fat and adds anti-inflammatory polyphenols that support cardiovascular health
Canned tomatoes	Fresh heirloom tomatoes (when in season), roasted	Increases lycopene bioavailability and removes concerns about BPA lining in cans while boosting nutrient density
Vegetable broth with added sodium	Homemade vegetable stock or low-sodium broth	Reduces sodium intake significantly, supporting healthier blood pressure and reducing inflammation from excess salt
Dried basil	Fresh basil added at the end	Preserves volatile oils and polyphenols with anti-inflammatory properties that are destroyed during drying

Nutrition Information

Per serving (serves 4)

Calories	198
Total Fat	9g
Saturated Fat	2g
Cholesterol	12mg
Sodium	455mg
Carbohydrates	21g
Fiber	5g
Sugar	10g
Protein	9g