Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use fire-roasted canned tomatoes for added depth of flavor

For the best flavor, use high-quality vegetable or chicken broth

To make ahead, prepare without cream and refrigerate; add cream when reheating

Temper the cream by adding a small amount of hot soup to it before adding to the pot

For a dairy-free version, substitute coconut cream for heavy cream

Enhance flavor by roasting fresh tomatoes instead of using canned (requires longer prep time)

Blend thoroughly for the creamiest texture

Don't skip the brief cooking of tomato paste - it adds significant depth to the soup

Freeze portions without cream for up to 3 months; add cream after defrosting and reheating

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: American, Italian-inspired
Ingredients: For the Soup Base:; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 (28 oz) cans whole peeled tomatoes; 1 tablespoon brown sugar; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 4 cups vegetable broth; 1 bay leaf; Salt and freshly ground black pepper, to taste; For the Creamy Finish:; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1/4 cup fresh basil leaves, chopped; For Garnish (Optional):; Fresh basil leaves; Croutons; Grated Parmesan cheese; Swirl of cream; Cracked black pepper; Equipment:; Large heavy-bottomed pot or Dutch oven; Immersion blender or standard blender; Fine-mesh strainer (optional)

A comforting classic with a rich, velvety texture that strikes the perfect balance between tangy tomatoes and smooth cream. This medium-difficulty soup requires some technique to develop deep flavors through proper sautéing and simmering, but rewards the effort with a restaurant-quality result. Ideal for lunch or dinner, this versatile soup pairs wonderfully with grilled cheese sandwiches or a crusty bread for dipping. The addition of fresh herbs and careful seasoning elevates this beyond ordinary tomato soup.

Prep Time

15 Minutes

Cook Time

40 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

2 (28 oz) cans whole peeled tomatoes

1 tablespoon brown sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

4 cups vegetable broth

1 bay leaf

Salt and freshly ground black pepper, to taste

For the Creamy Finish:

1/2 cup heavy cream

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, chopped

For Garnish (Optional):

Fresh basil leaves

Croutons

Grated Parmesan cheese

Swirl of cream

Cracked black pepper

Equipment:

Large heavy-bottomed pot or Dutch oven

Immersion blender or standard blender

Fine-mesh strainer (optional)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened and translucent, about 5-6 minutes.

Add minced garlic and cook for another minute until fragrant, being careful not to burn.

Stir in tomato paste and cook for 2-3 minutes until it darkens slightly, which helps develop a deeper flavor.

Add canned tomatoes with their juices, breaking them up with a wooden spoon. Add brown sugar, dried basil, dried oregano, and red pepper flakes if using.

Pour in vegetable broth and add the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

Remove bay leaf. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer soup in batches to a standard blender, purée, and return to the pot.

For a smoother texture (optional), strain the puréed soup through a fine-mesh strainer back into the pot, pressing with a spoon to extract all liquid.

Reduce heat to low. Stir in heavy cream and butter until fully incorporated and heated through.

Stir in fresh chopped basil and adjust seasoning to taste.

Ladle into bowls and garnish as desired with extra fresh basil, croutons, grated Parmesan, a swirl of cream, or cracked black pepper.

Creamy Tomato Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Creamy Tomato Soup

Ingredients

Instructions