Creamy tomato soup is an easy, comfort food with a flavor-rich profile. Using just simple ingredients can transform into a simple but versatile dish in your arsenal. Not only that but this soup can be paired with so many other dishes. Some examples are a grilled cheese sandwich, a crusty baguette with some ham and cream cheese, BLT, mozzarella sticks, hummus, and crackers. That’s only a few from the top of my head. The best part of this soup is that you can make this in bulk and freeze it in a container. It can last for 3 months. Talk about efficient meal planning.

Ingredients:

2 tablespoons unsalted butter

1 large yellow onion, diced

4 cloves garlic, crushed

2 (14oz) cans whole tomatoes, roughly chopped or 800g fresh tomatoes chopped

1 teaspoon sugar (optional)

2 cups broth (vegetable, chicken, or beef) or water

1 cup heavy cream

Salt and pepper to taste 

Drizzle of extra virgin olive oil

Dried or finely chopped parsley for garnish

Directions:

In a large pot, melt butter over medium-high heat. Add onions and garlic and cook until translucent. About 3-5 minutes.

Add tomatoes and cook for another 10 minutes until the juices are slightly reduced. Add the broth and bring it all up to a boil. Once it comes to a boil, turn the heat to low and simmer until all the vegetables are tender. Approximately 20 minutes. 

Using an immersion blender or blender, blend the vegetable mix until smooth. Transfer everything back into the pot and reduce if necessary. Add the cream and season it with salt and pepper.

To serve, use a ladle to scoop out the soup into a bowl. Garnish it with some olive oil and parsley