Description
A comforting, creamy tomato soup made with fresh tomatoes and simple pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 kg ripe tomatoes, chopped (or 2 cans diced tomatoes, 400 g each)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ cup heavy cream (optional for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add chopped tomatoes (or canned), tomato paste, and vegetable broth. Stir to combine.
- Bring to a simmer, then reduce heat and cook for about 15–20 minutes, until tomatoes are very soft.
- Use an immersion blender (or transfer in batches to a blender) to puree soup until smooth.
- Return soup to pot and stir in salt, pepper, basil, sugar if using, and cream if desired.
- Simmer for another 5 minutes to heat through. Taste and adjust seasoning.
- Ladle into bowls, garnish with a swirl of cream or extra basil, and serve hot.
Notes
- For a vegan version, omit cream or use coconut milk.
- Roast fresh tomatoes and garlic beforehand for deeper flavor.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for 2 months.
- Serve with grilled cheese or crusty bread for a classic combo.