Description
A rich and creamy homemade tomato soup made with fresh ingredients, perfectly balanced with herbs and a hint of sweetness. This comforting classic pairs beautifully with grilled cheese or crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups fresh tomatoes, chopped (or canned whole tomatoes)
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 cup heavy cream (optional)
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chopped tomatoes, vegetable broth, salt, pepper, sugar, basil, and oregano.
- Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in heavy cream if using and simmer for an additional 5 minutes.
- Taste and adjust seasoning as needed, then stir in fresh basil before serving.
Notes
- Use canned San Marzano tomatoes for a richer flavor if fresh tomatoes are not in season.
- For a dairy-free version, omit cream or substitute with coconut milk.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with grilled cheese sandwiches or crusty bread for a classic pairing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
