Creamy tomato soup
A velvety and comforting classic – this creamy tomato soup is simple to make and perfect for any season.
Instructions
- 1
- 2
- 3
- 4
Sauté the Base Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until translucent, about 3-4 minutes.
- Next, add the garlic, carrot, and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
- Sauté the Base Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until translucent, about 3-4 minutes.
- Next, add the garlic, carrot, and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
- Simmer the Soup
- Pour in the tomatoes (with their juices if using canned) and vegetable broth.
- Add the dried oregano and basil. Bring to a simmer.
- Cover and cook on low heat for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
- Blend and Finish the Soup
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a countertop blender in batches.
- Stir in the heavy cream and continue cooking for another 5 minutes.
- Season with salt and pepper to taste.
- Serve the Soup
- Serve hot, garnished with fresh basil leaves and optional croutons or a drizzle of cream.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Tomato Choice: For the richest flavor, use ripe, in-season tomatoes. If out of season, canned San Marzano tomatoes are a good substitute.
- Cream Alternatives: For a vegan version, use coconut milk or cashew cream instead of dairy cream.
- For a smoother soup, blend thoroughly. For a chunkier texture, blend only half or use a potato masher.
- Garnish with fresh basil or croutons for extra flavor and crunch.
- Storing: This soup can be stored in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- The soup's consistency can be adjusted according to your preference by adding more broth or cream.
- This creamy tomato soup pairs wonderfully with a grilled cheese sandwich or a side salad for a complete meal.
- For an extra touch of richness, a dollop of crème fraîche or a sprinkle of grated Parmesan cheese can also be added upon serving.
Ingredients
Scaled from 1 serving
Measurement system
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 28-ounce (800g) can of whole peeled tomatoes or 4 cups of fresh tomatoes, chopped
- 2 cups vegetable broth
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ cup heavy cream (or alternative)
- Pinch of salt and pepper to taste
- Fresh basil leaves for garnish (optional)