Ingredients
Method
- In a heavy bottomed soup pot, warm the 2 tablespoons olive oil over medium heat. Lower the heat and add the 4 cloves garlic, stirring and cooking for a few minutes until golden brown.
- Add the 24 ounces tomatoes and stir to combine. Bring the soup to a simmer, then simmer, covered, for about 15-20 minutes. Remove from heat and using an immersion blender or carefully transfer the soup to a blender, puree the soup until the garlic is fully incorporated and the soup is very smooth.
- Return the soup to the stove, stir in the 1 cup heavy cream, then simmer on low heat until heated through. You can add a little more cream or milk if you prefer. Season with salt and pepper to taste, then serve.
Notes
- Simmer for the Best Flavor – Let the soup cook for at least 15-20 minutes. This allows the flavors to meld. If you have extra time, simmer for up to 30 minutes for an even deeper flavor.
- Balance the Acidity – Tomatoes are naturally acidic, so adding a teaspoon of sugar, honey, or maple syrup helps mellow the soup.
- Don’t Boil the Cream – When adding the heavy cream, reduce the heat to low and stir it in gently. Boiling can cause it to separate.
- Adjust the Thickness – If you prefer a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce. For a thinner soup, add a splash of extra milk or cream.
- Make It Extra Smooth – Tomato purée already makes this soup smooth, but for an ultra-velvety texture, strain it through a fine-mesh sieve before serving.
- Enhance the Flavor – Stir in a little balsamic vinegar for a hint of sweet-smoky depth.
- Garnish: Scattering pumpkin seeds or pine nuts atop each bowl adds crunch. Or, swirl in a little sour cream to each bowl when serving and drizzle the surface with olive oil. I also like to add a spoonful of parmesan cheese for a cheesy touch.