Creamy Tomato Soup (Silky & Comforting)
This recipe for silky creamy tomato soup delivers the ultimate comfort food experience, without the usual kitchen stress
Ingredients
- 2 tablespoons olive oil use high-quality extra virgin for best flavor
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 28 oz 794g canned crushed tomatoes (preferably San Marzano)
- – or 3 lbs 1.4kg fresh ripe tomatoes, roughly chopped
- 4 cups 946ml vegetable broth (or chicken broth for a richer flavor)
- 1 cup 240ml heavy cream or coconut cream (for a dairy-free option)
- 1/2 cup packed fresh basil leaves plus extra for garnish
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for about 5 minutes until softened. Stir in garlic and cook another minute until fragrant (avoid burning).
- Simmer Tomatoes: Add crushed (or fresh) tomatoes and broth. Bring to a simmer, then reduce heat to low. Cover and let simmer for 15–20 minutes, stirring occasionally. If using fresh tomatoes, simmer slightly longer until softened.
- Blend Until Silky: Carefully transfer soup to a blender (or use an immersion blender). Add cream and basil. Blend until smooth and creamy. If using a standard blender, vent the lid slightly to avoid pressure build-up.
- Season and Serve: Return soup to pot (if needed), stir in sugar (optional), and season generously with salt and pepper. Warm through gently without boiling. Garnish with fresh basil leaves.
Notes
- Dairy-Free Option: Use coconut cream or any plant-based cream.
- Extra Veggies: Add chopped carrots or celery along with the onions for added nutrition.
- Don’t Boil After Blending: To preserve the creaminess and color.