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Tomato Soup Recipe

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Classic creamy tomato soup made from ripe tomatoes, aromatic herbs, and a touch of cream—comforting and perfect for any season.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 teaspoon dried basil (or 2 tablespoons fresh, chopped)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream or half-and-half
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent, about 5–6 minutes.
  3. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
  4. Stir in crushed tomatoes, broth, sugar, basil, and oregano. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low and cook for 15–20 minutes, stirring occasionally.
  6. Using an immersion blender (or in batches in a countertop blender), puree soup until smooth.
  7. Return soup to low heat and stir in cream. Heat through (do not boil).
  8. Taste and adjust seasoning. Serve hot, garnished with fresh basil if desired.

Notes

  • Make it vegan by replacing heavy cream with coconut milk or cashew cream.
  • For a smoky flavor, add a pinch of smoked paprika.
  • Roasting fresh tomatoes and garlic before adding enhances depth of flavor.
  • Soup thickens as it cools; add extra broth to thin if reheating.
  • Pairs wonderfully with grilled cheese sandwiches or crusty bread.

Nutrition

Find it online: https://easy-tapas-recipes.com/tomato-soup-recipe/