This recipe for creamy tomato soup using canned tomatoes is rich and creamy, and bursting with flavor. It is also super quick and easy, and can be made from pantry staples.
Heat butter in a large saucepan over a medium heat.
Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
Remove from heat and blend to desired consistency with an immersion blender.
Gradually stir in the cream [Note 1], and season to taste with salt.
Serve with crusty bread, or a grilled cheese sandwich.
Notes
Add the cream very gradually and check to see if it is curdling as you stir it in. If it is then the soup is too acidic. To remedy this, you can add a little baking soda (bicarbonate of soda). Start with half a teaspoon, and stir it in well before continuing to add the cream. Repeat of required.