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Creamy Tomato Soup

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A comforting and rich creamy tomato soup made with ripe tomatoes, cream, and herbs—perfect for a cozy meal or appetizer.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
  3. Pour in the canned tomatoes with their juice, vegetable broth, sugar, basil, salt, and pepper. Stir well to combine.
  4. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
  5. Remove the soup from heat and use an immersion blender to puree until smooth. Alternatively, blend in batches in a countertop blender.
  6. Stir in the heavy cream and warm through for 2-3 minutes without boiling.
  7. Serve hot, garnished with fresh basil leaves if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
  • Use fire-roasted canned tomatoes for a smoky flavor.
  • This soup freezes well for up to 3 months.

Nutrition

Find it online: https://ukfinda.com/creamy-tomato-soup/