Description
A comforting and flavorful tomato soup made with pantry staples. Perfectly smooth and great with grilled cheese or on its own.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can whole tomatoes, with juice
- 2 tbsp tomato paste
- 3 cups vegetable or chicken broth
- 1 tsp dried basil
- 1 tsp sugar
- Salt to taste
- Black pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Add tomato paste and stir to coat the onions and garlic.
- Pour in the canned tomatoes with their juices and break them up with a spoon.
- Add broth, basil, sugar, salt, and pepper. Bring to a simmer.
- Cover and cook for 20-25 minutes, allowing the flavors to blend.
- Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
- Stir in heavy cream if using, and adjust seasoning as needed.
- Simmer for another 5 minutes before serving hot.
Notes
- Add red pepper flakes for heat.
- Use fresh tomatoes in peak season for brighter flavor.
- Add cooked rice or pasta for a heartier version.
- Top with croutons or shredded cheese for texture.
- Blend in roasted red peppers for a smoky twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg