Creamy Tomato Soup

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recipe by Jessica Entzel

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    215
based on 13 ratings

It's perfect for a rainy day with a couple of saltine crackers or next to a gooey grilled cheese sandwich.

recipe updated Mar 9, 2020

Ingredients

  • Olive oil icon
    Olive oil
    25 g (about 1 ⅞ tbsp)
  • Onion icon
    Onion
    280 g (about 2)
  • Garlic icon
    Garlic
    15 g (about 2 ½)
  • Red wine icon
    Red wine
    45 g (about 3 tbsp)
  • Canned tomatoes icon
    Canned tomatoes
    750 g (about 1 ¾)
  • Water icon
    Water
    240 g (about 1 cup)
  • Heavy cream icon
    Heavy cream
    190 g (about ¾ cup)
  • Kosher salt icon
    Kosher salt
    5 g (about 1 ¾ tsp)
  • Black pepper icon
    Black pepper
    1 g (about ½ tsp)
  • Golden balsamic vinegar icon
    Golden balsamic vinegar
    15 g (about 1 tbsp)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Blender
  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat - medium heat
  3. Add onion and garlic to the large saucepan
  4. Sauté until soft - approx 5 min
  5. Add red wine and canned tomatoes to the large saucepan
  6. Heat until simmering
  7. Add water to the large saucepan
  8. Heat until simmering while stirring occasionally
  9. Add heavy cream, kosher salt and black pepper to the large saucepan
  10. Simmer and turn off heat - 5 min
  11. Mix in golden balsamic vinegar to the large saucepan
  12. Blend until smooth
  13. Serve
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