Creamy Homemade Tomato Soup

Ingredients

For the recipe

• 28 g unsalted butter, about 2 tablespoons
• 150 g onion, peeled and finely diced
• 100 g carrot, trimmed and cut into small dice
• 12 g garlic, about 4 cloves, minced
• 20 g tomato paste, about 1 heaped tablespoon
• 800 g canned crushed tomatoes with their juice, no added sugar
• 500 ml prepared low-sodium vegetable broth, approximately 500 g; not concentrate
• 4 g granulated sugar, about 1 teaspoon
• 1/2 teaspoon fine salt (3 g), or less if the broth is already salty
• 1/2 teaspoon ground black pepper (1 g)
• 120 g heavy cream, approximately 120 ml / 1/2 cup, about 36% fat
• 15 g fresh basil leaves, finely sliced
• Up to 150 ml hot water, only if needed to thin the soup

Instructions

1. Cut the onion and carrot into small, even pieces so they soften in the stated cooking time. Measure the tomatoes with all their juice, and choose ready-to-use broth rather than an undiluted concentrate.
2. Melt the butter in a heavy 3–4 litre / 3–4 quart saucepan over medium-low heat. Add the onion and carrot and cook for 8–10 minutes, stirring often, until softened but not browned.
3. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute, stirring across the base so the paste darkens slightly without burning.
4. Add the crushed tomatoes, broth, sugar, salt and pepper. Stir well and scrape up any tomato paste from the bottom. Bring to a gentle simmer.
5. Partially cover and simmer for 18–20 minutes, stirring occasionally, until the carrot is fully soft when pressed with a spoon. Continue a few minutes longer if any pieces remain firm.
6. Take the pan off the heat. Blend with an immersion blender, keeping the head submerged to prevent splashing, until smooth. For a countertop blender, let the soup cool slightly first, work in small batches, and follow the appliance instructions for venting hot liquids; never blend hot soup in a sealed personal blender.
7. Return the soup to low heat and stir in the cream. Warm gently for 2–3 minutes without a vigorous boil. Add hot water a little at a time if the soup is thicker than you prefer.
8. Stir in the basil and taste. The measured teaspoon of sugar is already included; add any further sugar or salt only after tasting, since canned tomatoes differ in acidity and seasoning.
9. Divide into four bowls and serve warm. Bread, grilled-cheese sandwiches and extra cream swirls are serving suggestions only and are not included in the calculated nutrition.