Description
A comforting and classic recipe for homemade tomato soup that is easy to make and perfect for any time of year. This creamy soup is bursting with the flavors of ripe tomatoes, herbs, and a touch of cream for added richness.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 pounds ripe tomatoes, chopped (or two 28-ounce cans whole peeled tomatoes)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half (optional for creaminess)
- 2 tablespoons fresh parsley or basil for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
- Saute Aromatics: Stir in garlic and cook for 1 minute until fragrant.
- Add Ingredients: Add tomatoes, broth, tomato paste, sugar, basil, oregano, salt, and pepper. Bring to a boil, then simmer uncovered for 25 to 30 minutes.
- Blend Soup: Remove from heat and blend until smooth using an immersion blender or countertop blender.
- Finish Soup: Return soup to the pot, stir in cream if using, adjust seasoning, and serve hot garnished with parsley or basil.
Notes
- For a smoky twist, add 1/2 teaspoon smoked paprika.
- This soup pairs perfectly with grilled cheese sandwiches.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9 g
- Sodium: 560 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
