A few nights ago when I made this, my husband asked me why am I going through all of this trouble when I can just get tomato soup out of a can. I didn’t know the answer to that question as I thought the same thing. Until I tasted how good this soup was. Yes, I still love the tomato soup from my childhood but this homemade soup is amazing!!
Break out some crusty bread, maybe a salad, and you have a very delicious and satisfying meal. It makes a large pot of awesomeness so get your bowls ready and grab a spoon.
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced or pressed
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes
1 cup heavy cream
1 tablespoon brown sugar
1 cup low-sodium vegetable broth
salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Puree with an immersion blender. Stir in vegetable broth until heated through,about 2 minutes; season with salt and pepper to taste.