Easy Creamy Tomato Soup
A rich and creamy tomato soup that's quick to prepare, making it perfect for cozy nights, lunches, or starters.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes or crushed tomatoes
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar (optional, to reduce acidity)
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon dried oregano (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream or half-and-half
- Fresh basil or parsley, chopped, for garnish
- Croutons for topping
- A drizzle of cream for garnish (optional)
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it is soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes (with their juices) and the vegetable or chicken broth. Stir in the sugar if using, along with the dried basil and oregano. Bring to a gentle boil, then reduce to a simmer for about 15-20 minutes.
- Blend the soup using an immersion blender until smooth. If using a regular blender, transfer in batches and blend with caution.
- Return the blended soup to the pot if necessary and stir in the heavy cream or half-and-half. Heat gently on low, avoiding boiling. Season with salt and pepper.
- Ladle the soup into bowls and garnish with fresh chopped basil or parsley, a drizzle of cream, and croutons. Serve hot.
Notes
To store leftovers, let it cool and transfer to an airtight container, refrigerate for up to 4 days, or freeze for up to 3 months. Try to use fresh tomatoes when in season for better flavor. Adjust seasonings to your taste.