Description
This easy tomato soup recipe offers a comforting, creamy bowl of homemade goodness made with simple ingredients like tomatoes, garlic, and herbs. Ready in just 40 minutes, it’s perfect for a cozy lunch or dinner with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
Optional Ingredients
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a pot over medium heat to prepare for sautéing the onions.
- Sauté onions: Add the chopped onion to the pot and cook, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Add tomatoes and broth: Pour in the two cans of diced tomatoes along with 2 cups of vegetable broth and sprinkle in 1 teaspoon of dried basil. Stir everything to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes to blend the flavors well.
- Blend the soup: Use an immersion blender or transfer the soup in batches to a regular blender and blend until smooth and creamy.
- Add cream (optional): Return the blended soup to the pot over low heat and stir in 1/2 cup of heavy cream if desired, warming gently without boiling.
- Season to taste: Add salt and pepper according to your preference and stir to incorporate the seasoning evenly.
- Serve hot: Ladle the soup into bowls and serve immediately for a warm and satisfying meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or another plant-based cream.
- You can add a pinch of sugar if the tomatoes taste too acidic.
- Use fresh basil instead of dried if available, adding it at the end for best flavor.
- This soup pairs well with grilled cheese sandwiches or crusty bread.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
