Irresistibly Creamy Tomato Soup
This creamy tomato soup is a comforting classic that is both rich and simple to prepare, perfect for any meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped Adds sweetness and flavor
- 2 cloves garlic, minced For aroma and flavor
- 28 ounces crushed tomatoes, canned Base of the soup
- 2 cups vegetable broth For liquidity and flavor
- 1 teaspoon sugar Balances acidity of tomatoes
- Salt and pepper to taste To season the soup
- ½ cup heavy cream Adds creaminess
- Fresh basil for garnish For serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
Cooking
- Add crushed tomatoes, vegetable broth, and sugar; bring to a simmer.
- Season with salt and pepper.
- Let it simmer for 20 minutes.
- Remove from heat and blend the soup until smooth.
- Stir in heavy cream and reheat gently.
Serving
- Serve hot, garnished with fresh basil.
Notes
This soup pairs wonderfully with grilled cheese sandwiches or crusty bread for dipping. To store, let it cool completely before transferring to an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.