Easy Cream of Tomato Soup

Forget the can. This creamy tomato soup comes together in about 25 minutes from a short list of ingredients, and it tastes worlds fresher.

Fresh tomato juice forms the bright, tangy base, while a cup of half-and-half stirred in makes it creamy and rounded without the heaviness of straight cream. A little leek and potato juice quietly add savory depth and body.

The fresh basil is what carries this from simple to memorable. Stirred in near the end, with a sprig to garnish, it gives the soup a sweet, peppery, summery aroma dried herbs just can’t match.

Keep it at a gentle simmer once the dairy goes in. Boiling a cream-based soup too hard can make it separate or curdle, especially with acidic tomato in the mix.

Serve it hot with a grilled cheese alongside, the way it was always meant to be eaten.

Kitchen Tips

• Add the half-and-half over low heat and don’t let it boil hard, since acidic tomato can curdle dairy at a rolling boil.
• Stir the fresh basil in at the end so it keeps its bright color and fragrance.
• Adjust the salt last; tomato soup usually needs a bit more than you expect to taste balanced.

Variations

• Stir in a spoonful of tomato paste for a deeper, more concentrated tomato flavor.
• Add a pinch of sugar if your tomato juice tastes too sharp.
• Finish with a swirl of pesto or a grating of parmesan.