This velvety blender soup starts with onion and garlic softened in butter, then built up with tomato paste cooked until deep brick-red for maximum depth. Whole peeled tomatoes and their juices simmer down with a touch of sugar and a pinch of red pepper flakes, then get blitzed until silky smooth. A finish of heavy cream rounds everything out into a rich, comforting bowl, while fresh basil and crusty bread on the side make it feel like a full meal. It's an easy weeknight favorite that works beautifully for an added salt–conscious kitchen, since you're in full control of every seasoning decision along the way. Ladle it up hot and let the tomatoes do the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
