This creamy vintage tomato soup is like a warm hug from grandma! It’s rich, smooth, and filled with delicious tomato flavor, making it perfect for chilly days.
You just can’t beat the comfort of homemade soup! I love dipping grilled cheese into mine—what about you? It’s quick to make and always brings a smile! 😊
Key Ingredients & Substitutions
Unsalted Butter: Butter gives the soup a rich flavor. If you prefer, you can use olive oil instead for a lighter taste or if you’re avoiding dairy.
Onion: A medium onion adds sweetness and depth. Yellow onions work best, but shallots are a great substitute and have a milder taste.
Whole Peeled Tomatoes: These are sweet and rich. You can substitute them with diced tomatoes or fresh tomatoes if you have them on hand. Just make sure they’re ripe!
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds a bit more flavor. You can use low-sodium varieties to control salt levels.
Heavy Cream: This makes the soup ultra-creamy! If you’re looking for a lighter option, half-and-half or whole milk works well too. For a dairy-free version, try coconut cream.
How Do I Make Sure My Soup is Smooth and Creamy?
A common challenge is achieving a perfectly smooth consistency. Here are some tips to master the puréeing process:
- Use an immersion blender directly in the pot for less mess and easy blending.
- If using a regular blender, let the soup cool slightly to avoid splattering, and blend in small batches.
- Blend until you see a uniform texture; don’t be afraid to give it extra time to achieve that smoothness.
After blending, stir in your cream over low heat to ensure it melds without curdling. This way, you’ll end up with a luscious soup just like Grandma’s!
How to Make Creamy Vintage Tomato Soup From Grandma
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) whole peeled tomatoes (or about 4 cups fresh ripe tomatoes, chopped)
- 3 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tablespoon tomato paste (optional, for deeper tomato flavor)
How Much Time Will You Need?
This delicious creamy vintage tomato soup will take about 10 minutes to prepare and roughly 30 minutes to cook. You’ll spend about 15 minutes simmering to blend the flavors beautifully. Altogether, it’s ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, which should take about 5-7 minutes. Stir in the minced garlic and let it cook for another minute until it smells wonderful!
2. Add the Tomato Goodness:
If you’re using tomato paste for that extra flavor, add it in and cook for about 1 minute. Then, pour in the canned tomatoes (with their juice) or the fresh chopped tomatoes. Add the broth, sugar (if using), and basil. Bring the mixture to a gentle simmer.
3. Let It Simmer:
Once simmering, reduce the heat and let your soup cook gently for about 20-25 minutes. This step allows all the flavors to come together beautifully. You can leave it uncovered to let some of the liquid reduce a bit if you like a thicker soup.
4. Blend It Smooth:
After simmering, carefully purée the soup with an immersion blender until it’s nice and smooth. If you don’t have an immersion blender, just let the soup cool slightly and blend it in batches in a regular blender—be sure to just fill it halfway to avoid spills!
5. Stir in the Cream:
Return the smooth soup to the pot. Stir in the heavy cream and adjust the seasoning with salt and pepper to your liking. Gently warm the soup over low heat until it’s heated through. Avoid boiling it after adding the cream to keep it silky and smooth!
6. Serve and Enjoy:
Once your soup is warmed through, serve it hot! You can garnish it with fresh basil leaves or a drizzle of cream on top if you like. Grab some crusty bread or your favorite grilled cheese for dipping—and enjoy that comforting bowl of nostalgia straight from Grandma’s kitchen!
Bon appétit!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! You can use about 4 cups of fresh ripe tomatoes, chopped. Just make sure they are juicy and ripe for the best flavor, and consider adding a little extra broth if needed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half works well. For a dairy-free alternative, you can use coconut cream or cashew cream to maintain the richness of the soup.
How Should I Store Leftover Soup?
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
