Tomato Cream Soup

Finish this recipe off with a dollop of sour cream, which, in addition to giving each spoonful a nice creamy texture, also ups the fat content.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz.) whole peeled tomatoes
  • 3 cups vegetable broth
  • 1⁄4 cup chopped fresh basil
  • 1⁄4 cup chopped fresh parsley
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. black pepper


  • Heat butter in a medium stockpot over medium-high heat. Add onion and garlic and sauté until translucent, 3 to 4 minutes.
  • Add remaining ingredients and stir until combined. Insert an immersion blender and blend all ingredients together until smooth.
  • Turn heat to high and bring to a boil. Once soup starts boiling, reduce heat and allow to simmer for 30 minutes. Serve hot.