Description

This creamy tomato soup offers a comforting and velvety texture, blending the rich flavors of ripe crushed tomatoes with aromatic onions and garlic. Finished with a touch of cream and fragrant basil, it is a perfect homemade dish that’s both easy to prepare and heartwarming. Ideal for a quick lunch or cozy dinner, this vegetarian soup can be customized with vegan alternatives for a plant-based twist.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable broth

Seasonings

1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper

Finishing Ingredients

1/2 cup heavy cream (or half-and-half)
Fresh basil or croutons for garnish (optional)

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Instructions

Sauté Onion: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5–6 minutes until it becomes soft and translucent, developing a sweet aroma.
Add Garlic: Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its fragrance without burning.
Add Tomatoes and Broth: Incorporate the crushed tomatoes, tomato paste, vegetable broth, sugar, dried basil, salt, and black pepper. Stir well to combine all ingredients.
Simmer Soup: Bring the mixture to a simmer and cook uncovered for 15–20 minutes, letting the flavors meld and the soup slightly thicken.
Puree Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
Add Cream: Stir in the heavy cream and gently heat the soup through for 2–3 minutes more, ensuring it doesn’t boil to maintain creaminess.
Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Serve the warm soup garnished with fresh basil leaves or crunchy croutons if desired.

Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk or another plant-based cream alternative.
Pair this creamy tomato soup with a grilled cheese sandwich for a classic, comforting meal.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.