Description
This homemade tomato soup recipe offers a rich and flavorful experience, combining fresh tomatoes, aromatic herbs, and a touch of cream for added smoothness. Perfectly suited for a cozy meal, it is easy to make on the stovetop and can be customized to suit different preferences by adjusting seasoning or creaminess.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ cup heavy cream (optional for extra creaminess)
- Fresh basil leaves (for garnish, optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until they are soft and fragrant, building a flavorful base for the soup.
- Cook Tomatoes: Add the chopped fresh tomatoes or canned tomatoes to the pot. Stir in dried basil, dried thyme, and sugar. Continue to cook for 10-15 minutes, stirring occasionally, until the tomatoes soften and start to break down.
- Add Broth and Season: Pour in the vegetable or chicken broth along with salt and black pepper. Bring the mixture to a simmer and let it cook for an additional 15-20 minutes to meld flavors.
- Puree the Soup: Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only part of the soup according to your preference.
- Finish with Cream: Stir in the heavy cream if desired for extra richness and creaminess. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Serve the hot soup garnished with fresh basil leaves for a fresh, aromatic finish.
Notes
- Use fresh, ripe tomatoes in season for the best flavor, or high-quality canned tomatoes if fresh are not available.
- Adjust the amount of sugar to balance the acidity of the tomatoes to your taste.
- The soup can be made vegan by omitting the heavy cream or substituting with coconut cream or a plant-based alternative.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a thicker soup, reduce the broth slightly before blending.
