Creamy Homemade Tomato Soup
A warm bowl of velvety tomato goodness that’s creamy, flavorful, and incredibly satisfying, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tbsp olive oil For sautéing
- 1 large onion, diced
- 2 cloves garlic, minced Adds flavor
- 1 can (28 oz) crushed tomatoes Can be substituted with fresh tomatoes
- 2 cups vegetable broth To enhance flavor
- 1 tsp sugar (optional) Balances acidity
- to taste Salt and pepper For seasoning
- 1 cup heavy cream For creaminess
Garnish
- as needed Fresh basil leaves For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. If you prefer a little sweetness to counteract the acidity of the tomatoes, add in the optional sugar. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Remove from heat and, using an immersion blender (or carefully transferring to a blender), puree the soup until creamy and smooth.
- Return to low heat, pour in the heavy cream, and stir until well-combined.
- Ladle into bowls, garnish with fresh basil, and enjoy your creamy homemade tomato soup!
Notes
If you have leftovers, transfer uneaten soup to airtight containers and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently over medium heat, adding water or broth to adjust consistency if needed.