Tomato Soup Recipe
This tomato soup is quick and easy to make. The key is to use ripe, high-quality tomatoes for the best flavor. Sautéing the onions and garlic adds depth, while simmering the tomatoes with broth brings a rich, savory base. Blending the soup ensures a velvety texture, and the addition of cream gives it a luscious finish.
Ingredients
- 2 lbs ripe tomatoes chopped (or 1 can of crushed tomatoes)
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup vegetable broth
- ½ cup heavy cream or coconut cream for a dairy-free option
- 2 tbsp olive oil
- 1 tsp sugar optional, to balance acidity
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped tomatoes (or canned crushed tomatoes), vegetable broth, dried basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender.
- Stir in the heavy cream and sugar (if using). Heat gently for 2–3 minutes, but do not boil.
- Taste and adjust seasoning as needed. Garnish with fresh basil leaves before serving.
Notes
This recipe serves 4 as a starter or 2 as a main dish.