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Easy Creamy Tomato Soup

A velvety and comforting soup combining the rich flavors of ripe tomatoes with a creamy texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped Chopped
  • 2 cloves garlic, minced Minced
Main Ingredients
  • 1 can whole peeled tomatoes (28-ounce) Use high-quality canned tomatoes, like San Marzano.
  • 2 cups vegetable broth
  • 1 teaspoon sugar Optional, to balance acidity.
  • to taste Salt and pepper To season
  • 1 cup heavy cream Or coconut cream for a dairy-free option.
  • Fresh leaves basil, for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the whole peeled tomatoes (with the juice) and vegetable broth.
  2. If you’re using sugar to cut down the acidity, add it here.
  3. Bring the mixture to a simmer and let it cook for about 10-15 minutes.
Blending
  1. Remove the soup from the heat and puree it until smooth using an immersion blender.
  2. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Final Touch
  1. Stir in the heavy cream, then season with salt and pepper to taste.
  2. Adjust the creaminess by adding more or less cream, per your preference.
Serving
  1. Return the pot to low heat to warm through.
  2. Ladle the soup into bowls, garnishing with fresh basil leaves. Enjoy!

Notes

For optimal flavor, use high-quality canned tomatoes. Adjust the cream and seasoning to your taste. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months (add cream after thawing).