Creamy Homemade Tomato Soup
Serves: 4–6
Prep: 10 minutes | Cook: 30–35 minutes
Ingredients
2 tbsp butter
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 (28-oz) cans San Marzano whole peeled tomatoes
2 cups chicken
2 TBS Glory Dust All Purpose seasoning
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp onion powder
½ tsp black pepper
1 tsp sugar (optional, but helps balance acidic tomatoes)
½ cup heavy cream
Salt to taste
Instructions
Build the flavor.
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent.
Add the garlic & tomato paste.
Stir in the garlic and cook for about 30 seconds. Add tomato paste and cook for 2 minutes, stirring frequently. Letting the paste caramelize slightly makes a huge difference in flavor.
Add the tomatoes.
Add the tomatoes, broth, Glory Dust All Purpose seasoning, Italian seasoning, smoked paprika, onion powder, and black pepper. Stir well.
Simmer.
Bring to a gentle boil, then reduce the heat and simmer 20–25 minutes, uncovered. Stir occasionally.
Blend until silky.
Use an immersion blender directly in the pot until smooth or If using a regular blender, blend in batches and don't completely seal the lid while blending hot soup—steam needs to escape.
Make it creamy.
Reduce heat to low. Stir in the heavy cream. Simmer gently for another 3–5 minutes. Don't let it boil hard after adding the cream.
Taste and adjust the seasoning. If the tomatoes are particularly acidic, add ½–1 tsp more sugar