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Creamy Tomato Soup

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A quick and easy creamy tomato soup recipe, perfect for a weeknight meal or a cozy lunch. This one-pot soup is ready in 30 minutes and pairs wonderfully with grilled cheese sandwiches.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, dried basil, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
  5. If using, stir in the heavy cream. Heat through but do not boil.
  6. For a smoother soup, you can use an immersion blender to blend the soup until creamy, or carefully transfer the soup in batches to a regular blender.
  7. Serve hot, ideally with grilled cheese sandwiches.

Notes

  • For a dairy-free option, omit the heavy cream or use full-fat coconut milk.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • You can add a pinch of sugar to balance the acidity of the tomatoes if needed.
  • Fresh basil can be used instead of dried; add it during the last 5 minutes of simmering.

Nutrition

Find it online: https://mdlatdmm.com/creamy-tomato-soup-recipe/