Description
This classic tomato soup is rich, creamy, and incredibly easy to make at home using simple ingredients. Perfect for cozy lunches or light dinners, it’s packed with tangy tomato flavor and can be customized for any diet. Serve it with grilled cheese or crusty bread for the ultimate comfort meal.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 can (28 oz) whole peeled tomatoes (or 2 lbs fresh Roma or San Marzano tomatoes, peeled)
1 cup vegetable broth (or chicken broth)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp sugar (optional – helps balance acidity)
¼ cup heavy cream or coconut milk (optional for creaminess)
Fresh basil leaves (optional garnish)
Instructions
Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Add garlic and cook for another minute.
Add Tomato Base: Stir in the tomato paste and cook for 1–2 minutes. Add the canned or fresh tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend: Use an immersion blender directly in the pot, or transfer soup to a blender in batches. Blend until smooth.
Finish & Season: Stir in cream or coconut milk if using. Season with salt, pepper, and sugar if desired.
Serve: Ladle into bowls, garnish with fresh basil, and enjoy!
Notes
For a roasted flavor, use oven-roasted tomatoes and garlic.
Use plant-based cream and veggie broth for a vegan version.
Add red pepper flakes or smoked paprika for a spicy twist.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European