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Midwinter Comfort: Creamy Tomato Soup with Canned Tomatoes

Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cans 28 ounces each whole peeled tomatoes
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.
  4. Pour in the canned tomatoes with their juice, followed by the vegetable broth.
  5. Bring the mixture to a simmer and cook for about 20 minutes.
  6. Blend the soup using an immersion blender until smooth.
  7. Stir in the heavy cream and bring the soup back to a gentle simmer.
  8. Season with salt and pepper to taste, adjusting as necessary.
  9. Serve hot, garnished with fresh basil, if desired.