A starry night, a thoughtful woman, a crashing wave—all of these make sense as the subjects of famed works of art. A can of tomato soup—not so much. Andy Warhol and his Campbell’s Soup Cans have earned a spot among the greats of artistic expression. While it may not be nearly as revolutionary, why not pay homage to this unconventional subject with a recipe for some zesty tomato soup? Here’s what you’ll need for this recipe. Don’t worry – the measurements are listed in the recipe too, so you don’t have to worry about glancing up and down over and over.

• 2 tablespoons of olive oil
• 2 tablespoons of salted butter
• 6 cloves of garlic
• 2 medium yellow onions
• 2 medium carrots
• 2 tablespoons of balsamic vinegar
• 2 cans of diced tomatoes, 28 ounces each
• 1 teaspoon of thyme, dried
• 1⅓ cup of heavy cream
• Salt and pepper

In a large pot, mix 2 tablespoons of olive oil and 2 tablespoons of salted butter. Chop 6 garlic cloves, 2 yellow onions, and 2 carrots. Put the pot on medium heat, and add the veggies. Stir every so often to avoid burning. Once the veggies are softened, mix in 2 tablespoons of balsamic vinegar. Carefully pour in 2 cans of diced tomatoes, as well as 3 cups of water, 1 teaspoon of dried thyme, 1⅓ cup of heavy cream, and a good amount of salt and pepper. Continue stirring over medium heat. Once combined, turn the heat down a little, and only stir occasionally. About 25 minutes after the soup began simmering, take it off the heat. Blend the mixture until smooth. Pour the soup into a bowl, drizzle it with olive oil, and enjoy! 

If you’d like, you can also make these changes: replace water with broth (chicken or veggie) for additional flavor, replace heavy cream with coconut milk for a vegan alternative, and add ¼-½ teaspoon of chili flakes for a slight kick. No matter what you choose to do, this soup will always be a hit!