Creamy Italian Tomato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 2 tablespoons of olive oil in a stew pot.

Caramelize 1 cup of minced yellow onion until softened.

Add 4 crushed cloves of garlic and sauté with the onions.

Prepare 3 to 4 cups of fresh tomatoes by cutting an 'X' in the bottom, boiling them for 20 seconds, then placing them in ice water for 20 seconds to peel.

Puree the peeled fresh tomatoes in a food processor with the sautéed onions and garlic until smooth.

Add the pureed mixture back to the stew pot.

Add a 28 ounce can of tomato sauce and a 28 ounce can of petite diced tomatoes to the pot.

Stir in 1 tablespoon of dry basil, 1 tablespoon of dry oregano, 1 tablespoon of dry parsley, and 1 teaspoon of dried thyme.

Heat the mixture until warm, but do not boil.

Once warm, stir in 1.5 cups of heavy whipping cream, ensuring it does not boil to prevent curdling.

Serve the soup warm, ideally with a grilled cheese sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens