1. Preparing the Tomatoes:
Start by blanching the tomatoes to remove their skins. Score a small ‘X’ at the bottom of each tomato and plunge them into boiling water for about 30 seconds. Transfer them immediately to a bowl of ice water. This step will loosen the skins, which you can now easily peel off. Don’t rush this process—it’s worth it for the velvety smoothness the peeled tomatoes bring.
Once peeled, chop the tomatoes coarsely, making sure to retain all their juices. This soup thrives on that rustic, slightly coarse texture, so there’s no need for perfection here. Allow the natural character of the tomatoes to shine.
2. Caramelizing the Sweet Onions:
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the thinly sliced sweet onions and a pinch of salt. Stir gently to coat the onions in the fat, then lower the heat and let them caramelize slowly. This can take about 20-25 minutes, but it’s a crucial step. As the onions caramelize, their natural sweetness deepens, creating a rich, almost jam-like consistency that adds a delightful contrast to the tomatoes.
Stir occasionally and scrape any bits from the bottom of the pot. The slow cooking will ensure the onions don’t burn but develop a deep golden color. Patience is key here.
3. Building Flavor with Garlic:
Once the onions are beautifully caramelized, add the minced garlic. Sauté for just a minute, until fragrant. Be careful not to overcook the garlic, as it can turn bitter if left too long on the heat.
4. Tomatoes Meet Onions:
Now, add your coarsely chopped tomatoes and all their juices to the pot. Stir them in with the onions and garlic, allowing the flavors to meld together. As the tomatoes break down, you’ll notice the liquid thickening naturally. Add the sugar if needed (depending on how sweet your tomatoes are) to balance out any tartness.
5. Simmer with Stock:
Pour in the vegetable stock, giving the soup the foundation it needs to achieve the perfect consistency. Stir well, then cover and let the soup simmer for 20 minutes. This is where the magic happens—flavors intensify, and the soup starts to come together.
Pro tip: As the soup simmers, taste and adjust. Add more salt, pepper, or sugar as needed. Each batch of tomatoes has its unique flavor profile, so don’t be afraid to tweak the seasoning.
6. Coarse Blending for Texture:
Here’s where we maintain that rustic, coarse texture. Using an immersion blender, blend the soup directly in the pot. You don’t want a completely smooth consistency, so pulse lightly, leaving some chunks of tomato and onion intact. If you prefer a slightly finer texture, transfer half the soup to a regular blender, pulse, and return it to the pot.
The goal is to strike a balance between creaminess and a slight chunkiness—a combination that will keep your taste buds intrigued with every spoonful.
7. Adding Cream and Herbs:
Lower the heat and slowly stir in the heavy cream, watching as the soup takes on a beautiful, velvety richness. Add your basil at this point, stirring gently to infuse the soup with its fragrant, herbal notes.
Tip: If you’re using fresh basil, wait until the very end to add it, so it retains its vibrant color and flavor. Dried basil works well too, bringing a more subtle yet steady herbal warmth.
8. Final Simmer and Serve:
Let the soup simmer for another 5 minutes, stirring occasionally. The creamy texture will now fully develop, and the flavors will have reached their peak.
Serve hot, with a drizzle of extra virgin olive oil on top and a sprinkle of freshly cracked black pepper. For the perfect pairing, add a side of crusty bread or homemade croutons to soak up every last drop.
Pro Tips for the Best Results:
- Roast the Tomatoes: For an even deeper flavor, you can roast the tomatoes before adding them to the soup. Cut them in half, drizzle with olive oil, and roast at 400°F (200°C) for about 30 minutes, until they’re caramelized at the edges.
- Experiment with Toppings: Try adding a dollop of sour cream, a sprinkle of parmesan, or even some chopped chives for an extra burst of flavor.
- For a Heartier Soup: If you want to make this a complete meal, toss in some cooked rice or small pasta shapes during the final simmer.
This creamy tomato soup with sweet onions isn’t just a meal—it’s an experience. From the moment you begin to caramelize the onions to the last spoonful of hearty, textured goodness, you’ll find yourself immersed in the process, savoring each step as much as the final result. Whether you’re preparing it for a cozy night in or sharing it with loved ones, this soup invites you to linger a little longer and enjoy the simple pleasures of homemade cooking.