ANY TIME OF YEAR Tomato SOUP
- 20m Prep Time
- 55m Cook Time
- 1h Ready In
A creamy tomato soup with tang from cream cheese and crunchy biscuit croutons. Perfect for a comforting meal any time of year.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tbsp unsalted butter
- 2 large sweet onions chopped
- 4 carrots peeled and chopped
- 6 clove garlic smashed
- 1/2 oz fresh basil leaves torn
- 1 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 4 cans whole peeled tomatoes with juice
- 4 oz cream cheese
- 1/2 cup half-and-half
- Biscuit Croutons
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 256 mg
- Iron: 2.33 mg
- Magnesium: 45.7 mg
- Phosphorus: 229 mg
- Potassium: 786 mg
- Zinc: 1.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup extra-virgin olive oil
- 2 tbsp unsalted butter
- 1 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 4 cans whole peeled tomatoes with juice
- 4 oz cream cheese
- 1/2 cup half-and-half
- Biscuit Croutons
Prepare
- Chop 2 large sweet onions
- 4 carrots, peeled and chopped
- 6 clove garlic, smashed
- 1/2 oz fresh basil leaves, torn
Let's Cook
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Step 1.
In a large stockpot or Dutch oven over medium-high heat, heat ¼ cup olive oil and 2 tablespoons unsalted butter until the butter is melted and the oil shimmers. Add the chopped onions and carrots and sauté until the onions are translucent, about 10 minutes.
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Step 2.
Add 6 smashed garlic cloves, ½ ounce torn fresh basil leaves, 1 tablespoon kosher salt, and 2 teaspoons black pepper. Sauté until the garlic is fragrant but not browned, 3 to 4 minutes.
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Step 3.
Pour 4 (28-ounce) cans whole peeled tomatoes with their juice into the pot. Rinse each can with a bit of water (about ½ cup total) and add that liquid to the pot. Reduce heat to medium and simmer until the carrots are soft, about 25 minutes.
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Step 4.
Add 4 ounces cream cheese to the soup and cook until melted, stirring occasionally, about 10 minutes more.
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Step 5.
Remove the pot from the heat and let the soup cool for about 20 minutes. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully blend the soup in batches in a blender, then return to the pot.
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Step 6.
Strain the pureed soup through a fine-mesh sieve set over the pot, using a rubber spatula to push the solids through. Discard any remaining solids.
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Step 7.
Return the pot to the stove over medium-low heat. Stir in ½ cup half-and-half and rewarm the soup gently, about 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve with biscuit croutons on top.