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Creamy tomato soup

Creamy and purely tomato-ey, this warming soup is perfect on a chilly autumn day. Photo: Metro Creative Connection

I heard this recipe by Julie Van Rosendaal on CBC radio and made it twice for my sons this weekend. They gobbled it right up. It's a tasty starter or perfect with a grilled cheese sandwich.

Creamy Tomato Soup

2 Tbsp butter

splash of olive or canola oil

1 onion, chopped

1 garlic clove, crushed

salt to taste

2-4 cups chicken or vegetable stock

1 796 ml can of good tomatoes (whole, diced, crushed)

few basil leaves or sprig of thyme

1/4 cup whipping cream (optional)

Melt butter and oil in medium pot over medium heat. Add onion and saute until softened--few minutes. Add salt and garlic, saute couple more minutes.

Add stock, tomatoes and basil or thyme and bring to simmer. Cook for about 20 minutes, until all is softened.

Remove from heat, add splash of cream, if using, and take out thyme sprigs. Puree with handheld immersion blender or leave as chunky as you like.

Add more salt and pepper to taste.