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Classic Tomato Soup! On a cold day, there's nothing better. This soup with a grilled cheese and I am in heaven.
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5 from 1 vote

Classic Tomato Soup

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: air fryer grilled cheese, grilled cheese, tomato soup
Servings: 6
Author: hipfoodiemom

Equipment

  • Potato masher
  • immersion blender or blender

Ingredients

  • 1 to 2 tablespoons olive oil extra virgin
  • 1 large onion diced; about 2 cups
  • 3 to 4 medium sized carrots diced; about 2 cups
  • 3 to 4 cloves garlic minced
  • 2 (28 oz.) cans peeled plum tomatoes
  • 2 cups chicken stock *
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley or dried basil
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 to 1 cup heavy cream
  • fresh basil or pepitas for garnish

Instructions

  • Using a large Dutch oven or pot, heat your oil over medium high heat. Add the onions and carrots and sauté until softened and just starting to brown, for about 4 minutes. Add the garlic, mix together for 30 seconds and pour in the tomatoes. Using a potato masher, carefully smash all of the tomatoes until flat. Pour in the chicken stock, tomato paste, dried oregano, dried parsley, sugar and season with salt and pepper. 
  • Bring the temperature up to high and bring everything to a boil and then lower the heat to low and let simmer for about 20 to 25 minutes. Then, turn off the heat, use your immersion blender to blend. Pour in the heavy cream, start with a 1/2 cup and then add more if desired. Mix together, taste, adjust any seasoning as needed. Serve in bowls, add garnishes and enjoy!

Notes

*If wanting to keep this recipe vegetarian, you can use vegetable stock. Personally, I think it tastes better with chicken stock.