Prep Time 10 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: Fall, Winter
Description

A warm, comforting bowl of creamy homemade tomato soup made with fresh tomatoes, aromatic herbs, and a touch of cream. This quick and easy soup recipe is perfect for cozy weeknights or meal prep, and pairs beautifully with grilled cheese or crusty bread.

Ingredients
    For the Soup Base
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 kg ripe tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt, or to taste
  • 0 tsp 0.5 black pepper, freshly ground
  • 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
  • 500 ml vegetable broth (low sodium preferred)
    • For Creaminess (Optional but Recommended)
  • 100 ml heavy cream (can substitute with coconut cream or cashew cream for dairy-free)
    • For Garnish (Optional)
  • 1 tbsp fresh basil leaves, torn
  • 1 tbsp olive oil or cream, drizzled
  • Croutons or grilled cheese slices
Instructions
    Sauté the Aromatics
  1. 1
    Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5–6 minutes until translucent. Add minced garlic and cook for another minute, stirring to prevent burning.
    2. Add Tomatoes and Flavorings
  2. 2
    Add chopped tomatoes to the pot along with tomato paste, sugar, salt, pepper, and basil. Stir well and cook uncovered for 10–15 minutes, allowing the tomatoes to break down and deepen in flavor.
    3. Pour in the Broth and Simmer
  3. 3
    Add vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes. Stir occasionally to prevent sticking.
    4. Blend the Soup
  4. 4
    Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a high-speed blender. Be cautious of hot splashes.
    5. Add Cream and Adjust Seasoning
  5. 5
    Return the smooth soup to low heat. Stir in heavy cream (or alternative) and warm through for 2–3 minutes. Taste and adjust salt, pepper, or sugar as needed.
    6. Serve and Garnish
  6. 6
    Ladle the soup into bowls. Garnish with a swirl of cream or olive oil, fresh basil, and croutons if desired. Serve hot with grilled cheese or crusty bread.
Note

Tomatoes: Use vine-ripened or Roma tomatoes for best flavor. In off-season, you can substitute with high-quality canned whole tomatoes.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

Reheating: Reheat gently on the stovetop or microwave. Stir in a splash of cream or broth if it thickens.

Variations: Add red chili flakes for heat, roasted red peppers for depth, or grated Parmesan for umami.

Keywords: creamy, easy, healthy, homemade, vegetarian
Read it online: https://petitepanini.com/recipe/tomato-soup-recipe/