Sour Cream and Tomato Soup in 35 Minutes

Ingredients

• 28 g (2 tbsp)unsalted butter
• 150 g (1 medium)yellow onion, finely diced
• 60 g (1 medium)carrot, finely diced
• 9 g (3 cloves)garlic, minced
• 32 g (2 tbsp)tomato purée
• 794 g (28 oz)canned crushed tomatoes
• 473 ml (2 cups)chicken stock
• 5 g (1 tsp)dried oregano
• 3 g (1/2 tsp)granulated sugar
• to tastesalt
• to tasteblack pepper
• 120 g (1/2 cup)full-fat soured cream, at room temperature
• 10 g (1/4 cup)fresh basil leaves, cut into fine ribbons
• 15 ml (1 tbsp)lemon juice

Instructions

1. 1

   Soften the vegetables

   Melt the butter in a Dutch oven over medium heat. Add the onion and carrot and cook for 5–7 minutes, until the onion is translucent and the carrot has softened.

2. 2

   Cook garlic and purée

   Stir in the garlic and tomato purée. Cook for 2 minutes, until the purée has darkened to brick red and smells nutty.

3. 3

   Add tomatoes and stock

   Pour in the crushed tomatoes and chicken stock, then stir in the oregano and sugar.

4. 4

   Simmer the soup

   Bring the soup to a gentle simmer, then turn the heat to low. Cover and cook for 15–20 minutes so the flavours can meld.

5. 5

   Blend until smooth

   Use a stick blender to blend the soup until it is completely smooth and velvety.

6. 6

   Temper the cream

   Take the pot completely off the heat. Put the room-temperature soured cream in a small bowl and slowly whisk in one ladleful of hot soup.

7. 7

   Finish the soup

   Stir the tempered cream mixture back into the pot. Fold in the basil and lemon juice.

What is sour cream and tomato soup?

Tomato soup is a familiar American comfort-food staple, often made by simmering tomatoes with aromatics and blending them smooth. This version adds soured cream for a rich, gently tangy finish.

The method builds flavour in stages: soften onion and carrot, deepen the tomato purée, then simmer the tomatoes with stock before blending. Basil and lemon brighten the creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 5g protein, 15g carbs, 8g fat.

The tomatoes, onion, carrot and sugar provide most of the carbohydrates; butter and soured cream contribute much of the fat, while the chicken stock and vegetables add a little protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Why the tang works

Soured cream: its mild acidity balances the concentrated sweetness of cooked tomatoes and carrot, while its fat gives the soup a rounder texture.

Lemon and basil: lemon juice brings a sharper final lift, while fresh basil adds an aromatic, herbal note. Stir both in at the end to keep their flavour noticeable.

Build flavour before simmering

Onion and carrot: cook them in butter until the onion is translucent and the carrot has softened. This gives the vegetables time to mellow before the tomatoes go in.

Tomato purée: give it the full 2 minutes with the garlic so it darkens and develops a deeper, savoury flavour. Stir regularly to prevent it catching on the bottom of the pot.

Simmering and blending

Gentle heat: once the soup reaches a simmer, turn it down to low and cover the pot for 15–20 minutes. A steady, gentle simmer lets the flavours combine without rapidly reducing the liquid.

Smooth texture: blend until no pieces of onion or carrot remain. Keep the blender head submerged while blending to reduce splashes.

How to keep the cream smooth

Room-temperature cream: take the soured cream out ahead of time so it is not very cold when it meets the hot soup.

Tempering: whisk one ladleful of soup into the cream gradually, then stir the warmed mixture into the pot off the heat. Adding the cream this way helps it blend in evenly.

What to serve alongside

Bread: serve with crusty bread or toast for dipping and a heartier meal. A grilled cheese sandwich is another classic-style pairing.

Fresh contrast: a green salad or sliced cucumber can make a lighter side alongside the creamy soup. Add any extra basil just before serving.

Recipe notes & tips

• Dice the onion and carrot finely so they soften within the stated cooking time.
• Stir the garlic and tomato purée as they cook to keep them from sticking or scorching.
• Keep the soup at a gentle simmer during the covered cooking period.
• Blend with the stick blender head submerged to limit splashes.
• Whisk the hot soup into the soured cream slowly, a little at a time.
• Add the basil and lemon juice after blending, as directed, for a fresh finish.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the oregano for gentle heat.
• Use vegetable stock: Swap the chicken stock for vegetable stock for a meat-free version.
• Add roasted peppers: Blend in roasted red peppers for a sweeter, smoky note.
• Make it herby: Use a little fresh thyme alongside the dried oregano.
• Top with croutons: Scatter toasted bread cubes over each bowl just before serving.

Common mistakes to avoid

• Undercooking the vegetables: Cook until the onion is translucent and the carrot is soft, or the soup may blend unevenly.
• Scorching the purée: Stir it with the garlic for the full 2 minutes and lower the heat if it starts catching.
• Boiling hard: Reduce the heat once the soup simmers so it cooks gently under the lid.
• Adding cold cream directly: Temper room-temperature soured cream with a ladleful of soup first so it incorporates more smoothly.
• Returning the soup to the heat: Stir in the cream, basil and lemon after taking the pot off the heat, as specified.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a saucepan, stirring and avoiding a vigorous boil; the texture may change slightly if frozen because of the soured cream.

Frequently asked questions