Creamy Tomato Soup
This Creamy Tomato Soup is rich, velvety, and full of comforting flavor. Made with canned tomatoes, cream, and fresh herbs, it’s an easy weeknight meal that tastes like it simmered all day.
Equipment
- Large Pot
- immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1 tsp sugar
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup fresh basil, chopped
Instructions
- Chop the onion and garlic. Set aside all remaining ingredients for quick assembly.
- Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until soft and translucent. Add garlic and cook 1 minute more.
- Add diced tomatoes, tomato paste, broth, oregano, salt, pepper, and sugar. Stir and bring to a simmer. Cook 20–25 minutes until flavors meld.
- Blend soup with an immersion blender until smooth and creamy. Stir in cream and fresh basil. Adjust seasoning and serve hot with bread or grilled cheese.
Notes
For dairy-free, use coconut milk or almond milk instead of cream. Adjust consistency with extra broth or a cornstarch slurry if too thin. Add red pepper flakes for heat, smoked paprika for depth, or stir in pasta/rice for a heartier soup. Store in the fridge up to 5 days or freeze for 3 months.
Nutrition
Calories: 190kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 540mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 900IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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