Tomato Soup
Tomato Soup is a classic, comforting dish made with ripe tomatoes, onions, garlic, and herbs simmered to perfection and blended into a smooth, velvety soup. It’s the perfect cozy meal when paired with a grilled cheese sandwich or crusty bread.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 can 28 oz whole peeled tomatoes (or 6–7 fresh tomatoes, chopped)
- 2 cups vegetable broth or chicken broth
- 1 tsp sugar optional, to balance acidity
- 1 tsp dried basil or a few fresh basil leaves
- ½ tsp salt to taste
- ¼ tsp black pepper
- ½ cup heavy cream or whole milk optional, for creaminess
- Fresh basil or croutons for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add tomato base: Stir in tomato paste, then add tomatoes and broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Blend: Use an immersion blender (or transfer to a blender in batches) to puree soup until smooth.
- Season & finish: Stir in sugar (if using), basil, salt, pepper, and cream if desired. Simmer 5 more minutes.
- Serve: Ladle into bowls and garnish with fresh basil, cream swirl, or crunchy croutons.
Notes
- For extra depth of flavor, roast fresh tomatoes with olive oil and garlic before making the soup.
- To make dairy-free, skip cream or substitute with coconut milk.
- Pairs perfectly with grilled cheese sandwiches or garlic bread.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months