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Tomato Soup

A creamy, comforting tomato soup made with crushed tomatoes, aromatic vegetables, and a touch of cream—perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup heavy cream optional

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat; sauté the chopped onion until translucent, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute, stirring constantly.
  3. Stir in the crushed tomatoes and cook for 2 minutes.
  4. Pour in the vegetable broth and stir to combine.
  5. Add sugar, dried basil, salt, and pepper to taste.
  6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  7. Use an immersion blender to puree the soup until smooth; if using a traditional blender, allow it to cool slightly before blending in batches.
  8. Stir in the heavy cream, if using, and heat through for 2 minutes.

Notes

Garnish with a drizzle of olive oil or fresh basil before serving; pairs well with grilled cheese sandwiches.