- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans of diced tomatoes
- 1 (14.5-ounce) can of tomato sauce
- 1 cup vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup heavy cream (or half-and-half)
- Fresh basil leaves for garnish (optional)
1. Sauté Onions and Garlic:
- In a large pot, heat the butter and olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Add Tomatoes and Seasonings:
- Pour in the diced tomatoes, tomato sauce, vegetable or chicken broth, and sugar (if using). Stir to combine. Add the dried basil, dried oregano, salt, and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 15-20 minutes. Stir occasionally.
- Using an immersion blender or by carefully transferring the soup to a blender, puree the soup until it’s smooth. Be cautious when blending hot liquids to prevent splattering.
5. Add Cream:
- Return the pureed soup to the pot and stir in the heavy cream. Heat the soup over low heat until it’s warmed through. Do not boil.
6. Check and Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Ladle the classic Tomato Soup into bowls and garnish with fresh basil leaves if desired.
Cooking Time: The total cooking time is approximately 25-30 minutes.
Serving Size: This recipe serves approximately 4 people.