Description
A creamy, flavorful tomato soup that’s ready in just 30 minutes. Perfect for a cozy meal, and pairs well with grilled cheese!
Ingredients
Units
Scale
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 tsp sugar (optional, to balance acidity)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried basil or oregano (optional)
- 1/2 cup heavy cream or milk (for creamier soup)
Instructions
- Sauté Aromatics – In a large pot, heat butter or oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
- Add Tomatoes & Broth – Pour in the canned tomatoes with their juice, breaking them up with a spoon. Add vegetable broth, sugar, salt, pepper, and herbs. Stir well.
- Simmer – Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Blend – Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it to a blender and blend in batches.
- Add Cream (Optional) – Stir in heavy cream or milk for a creamy texture. Simmer for another 2 minutes.
- Serve – Taste and adjust seasoning if needed. Serve warm with croutons or a grilled cheese sandwich.
Notes
- For extra flavor, roast fresh tomatoes before blending.
- If you prefer a chunkier soup, blend only half the mixture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.