Description
A cozy, comforting tomato soup made with canned tomatoes, aromatic herbs, and a touch of cream — perfect for warming up on cold winter days.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz/800g total) whole or crushed tomatoes
- 2 cups (480ml) vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup (120ml) heavy cream or half-and-half
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in tomatoes (with their juices), broth, sugar, basil, thyme, salt, and pepper.
- Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes to let the flavors blend.
- Use an immersion blender to puree the soup until smooth (or transfer carefully to a blender in batches).
- Return soup to pot and stir in the cream. Heat gently for 2–3 minutes, but do not boil.
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh basil or a drizzle of cream.
Notes
- For a dairy-free version, use coconut milk instead of cream.
- Roast the tomatoes before adding them for a deeper flavor.
- Serve with grilled cheese or crusty bread for a classic combo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American