Description
This easy tomato soup recipe is smooth, creamy, and full of rich tomato flavor. Made with simple pantry ingredients, it comes together quickly for a cozy meal.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
2 (14-ounce) cans crushed tomatoes (or fire-roasted tomatoes for extra flavor)
2 cups low-sodium vegetable or chicken broth
1 teaspoon sugar (to balance acidity)
1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream (or whole milk, optional for creaminess)
Fresh basil leaves or croutons, for garnish
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Stir in crushed tomatoes, broth, sugar, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
3. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
4. Stir in heavy cream or milk if desired, and adjust seasoning to taste.
5. Serve hot, garnished with fresh basil or croutons.
Notes
For a vegan version, omit cream or use coconut milk for richness.
This soup pairs perfectly with grilled cheese sandwiches.
If you prefer a chunkier soup, only blend half the mixture and leave the rest with texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg