Tomato Soup Recipe: Creamy, Easy & Full of Flavor
A cozy and creamy tomato soup that’s full of rich flavor and simple pantry ingredients. Perfect for weeknights, lunch, or freezer meals!
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 6 cups fresh tomatoes chopped (or canned San Marzano)
- 2 cups vegetable broth
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh basil leaves
- Optional: drizzle of cream or olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in garlic and cook for another minute until fragrant.
- Add chopped tomatoes and cook for 10 minutes, until soft and juicy.
- Pour in the vegetable broth and bring to a simmer.
- Simmer uncovered for 15 minutes to deepen the flavor.
- Use an immersion blender (or transfer to a blender) and blend until smooth.
- Stir in fresh basil, salt, and pepper.
- Simmer for 2–3 more minutes, then serve hot.
- Garnish with basil leaves, cracked pepper, or a swirl of cream.
Notes
For richer flavor, roast tomatoes at 400°F for 30 minutes before using.
Add coconut milk for a creamy vegan twist.
Canned tomatoes work great in off-season—San Marzano recommended.