Description
A rich and creamy homemade tomato soup made from fresh or canned tomatoes, simmered with aromatic herbs and spices, then blended to smooth perfection. This comforting soup is perfect for a cozy meal and can be made vegan or creamy with the optional addition of heavy cream.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ cup heavy cream (optional for extra creaminess)
- Fresh basil leaves (for garnish, optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 5-7 minutes until the onion is soft and fragrant.
- Cook Tomatoes with Herbs: Stir in the chopped fresh or canned tomatoes, dried basil, dried thyme, and sugar. Cook for 10-15 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
- Add Broth and Simmer: Pour in the vegetable or chicken broth along with salt and black pepper. Bring the mixture to a simmer and cook for another 15-20 minutes to meld the flavors.
- Blend Soup: Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. For a chunkier texture, blend only part of the soup.
- Finish with Cream: Stir in the heavy cream if using, for added richness. Taste and adjust the seasoning by adding more salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve immediately.
Notes
- Use fresh tomatoes during tomato season for the best flavor or canned tomatoes when fresh are not available.
- The heavy cream is optional and can be substituted with coconut milk for a dairy-free version.
- Adjust the thickness of the soup by adding more broth if desired.
- This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a spicier version, add a pinch of red pepper flakes during simmering.
