Homemade Tomato Soup
Creamy, comforting, and ridiculously simple, this Homemade Tomato Soup is the coziest thing you can whip up on a chilly evening. With pantry staples, fresh or canned tomatoes, and a touch of basil, you’ll taste true comfort in under 30 minutes. It’s a healthy, vegetarian-friendly bowl of warmth that’s also deeply flavorful.
Ingredients
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 cans (28 oz each) whole peeled tomatoes try Muir Glen organic for best flavor
- 2 cups low-sodium vegetable broth or chicken broth if not strictly vegetarian
- 1 teaspoon granulated sugar balances acidity
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- 1 teaspoon dried basil or 1/4 cup fresh basil leaves, torn
- Pinch red pepper flakes optional for a little heat
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the chopped onion with a pinch of salt until translucent.1 medium yellow onion, Salt and freshly ground black pepper
- Stir in the minced garlic and cook briefly. Add the canned tomatoes and break them up in the pot.3 cloves garlic, 2 cans (28 oz each) whole peeled tomatoes
- Pour in the vegetable broth, sugar, dried basil, and red pepper flakes. Simmer for 15 minutes.2 cups low-sodium vegetable broth, 1 teaspoon granulated sugar, 1 teaspoon dried basil, Pinch red pepper flakes
- Let the soup cool slightly, then blend until smooth. Return to heat and stir in cream or coconut milk.1/2 cup heavy cream
- Season with salt and pepper. Ladle into bowls and garnish as desired.Salt and freshly ground black pepper
Notes
For a deeper veggie boost, add a diced carrot or a stalk of celery at step 1. Leftovers can be stored and reheated with a splash of broth or water if too thick.
Nutrition
Calories: 140kcal
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