Absolutely, let’s add even more details to bring out the flavors and ensure each step is just right. Here’s a detailed version of your special tomato soup recipe:
Creamy Chunky Tomato Soup with Caramelized Onion
Ingredients:
- 1 large sweet onion, chopped (using a sweet variety like Vidalia will enhance the caramelization)
- 2 tbsp olive oil (for a rich base, but feel free to use butter if you prefer)
- Kosher salt (about 1/2 tsp for caramelizing onions, more to taste for the soup)
- 2-3 cloves garlic, minced (for aromatic depth; increase to 4 cloves if you love garlic)
- 1 tsp dried oregano (or 1 tbsp fresh oregano if available)
- 1 tbsp butter (to add richness alongside the olive oil)
- 2 cups heavy cream (for the luscious, creamy base—adjust based on desired richness)
- 2 cans (14.5 oz each) diced tomatoes with added onion and garlic (for extra flavor, but plain diced tomatoes work as well)
- 3-4 tbsp tomato paste (start with 3 tbsp and adjust to taste for a thicker, richer soup)
- Freshly ground black pepper (to taste, about 1/4 tsp for subtle spice)
Optional Toppings:
- Fresh basil or parsley leaves
- Grated Parmesan or crumbled feta
- Croutons or rustic bread for dipping
Instructions:
- Caramelize the Onions
- Heat the olive oil in a large pot over medium heat. Add the chopped sweet onion and sprinkle with about 1/2 teaspoon of kosher salt to draw out moisture and enhance caramelization. Stirring frequently, cook the onions for 10-15 minutes, allowing them to turn golden brown. Lower the heat slightly if they start to brown too quickly. You’re aiming for a soft, golden color with a slightly sweet, mellow flavor.
- Build the Aromatics
- Once the onions are golden and fragrant, add the minced garlic. Stir continuously for about 1-2 minutes until the garlic is fragrant and just beginning to soften. Then, add the dried oregano (or fresh if you’re using it) and 1 tablespoon of butter. The butter will add richness and help meld the flavors. Let this cook for another minute, stirring constantly to prevent the garlic from burning.
- Incorporate the Cream
- Slowly pour in the heavy cream, stirring as you add it to ensure a smooth consistency. Lower the heat to medium-low and let the mixture come to a gentle simmer. Allow the cream to absorb the flavors from the onions, garlic, and oregano for 2-3 minutes.
- Add the Tomatoes and Tomato Paste
- Add the two cans of diced tomatoes with their juices to the pot. Stir in the tomato paste, starting with 3 tablespoons, and adjust to taste for desired thickness and flavor. Increase the heat to medium and bring the soup to a low simmer, stirring occasionally. Cook for 15-20 minutes to allow the flavors to meld and the soup to thicken slightly. If you prefer a thicker texture, let it simmer longer or add more tomato paste.
- Final Adjustments
- Taste the soup and add additional salt and freshly ground black pepper to your liking. For a richer consistency, you could blend a portion of the soup with an immersion blender and leave the rest chunky, or keep it fully chunky for that rustic texture.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh basil or parsley if desired. A sprinkle of grated Parmesan, crumbled feta, or a drizzle of olive oil can also add extra depth. Serve with crusty bread, grilled cheese, or croutons for a complete experience.
This method brings out the natural sweetness of the onions, the creaminess of the heavy cream, and the richness of the tomatoes. Each step builds a layer of flavor that makes the soup feel both nostalgic and indulgent. Enjoy this comforting bowl of soup, perfect for savoring slow moments.