Description
This homemade tomato soup is a comforting and flavorful classic, made from diced tomatoes, aromatic herbs, and a touch of cream for richness. Perfectly blended to a smooth texture, this soup is easy to prepare on the stovetop and makes a delicious meal or starter.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Finishing Touch
- ½ cup heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, ensuring they soften and develop flavor without browning.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, making sure not to let it burn as garlic can become bitter when overcooked.
- Add Tomatoes and Seasonings: Add the cans of diced tomatoes with their juice, vegetable broth, sugar, dried basil, dried oregano, salt, and pepper to the pot. Stir thoroughly to combine all ingredients.
- Simmer Soup: Increase heat to bring the mixture to a simmer. Once simmering, reduce the heat to low and let it cook uncovered for 20 minutes to let the flavors meld and deepen.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
- Add Cream (Optional): Stir in the heavy cream for a richer and creamier texture. Warm the soup gently on low heat until heated through, avoiding boiling to prevent curdling the cream.
- Adjust Seasonings: Taste the soup and adjust the salt, pepper, or herbs as needed for your preferred balance of flavors.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves for a burst of freshness before serving.
Notes
- The heavy cream is optional; omit for a lighter, dairy-free version or substitute with coconut milk for a vegan alternative.
- For a smoother soup, strain after blending if desired.
- Adjust the thickness by adding more vegetable broth if the soup is too thick.
- Fresh herbs can be used instead of dried, using about 1 tablespoon of chopped fresh basil and oregano.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
