Tomato Soup
A warm and comforting classic Italian soup, easy to make and perfect for pairing with grilled cheese or bread.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes Or 4 cups fresh tomatoes, chopped.
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh basil leaves Optional, for garnish.
- ½ cup heavy cream Optional, for creaminess.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the diced tomatoes (with their juices), vegetable broth, sugar, dried basil, salt, and black pepper to the pot. Bring to a simmer.
- Reduce the heat to low and let it cook uncovered for about 20 minutes, stirring occasionally.
- Once the soup has simmered, remove the pot from heat. Using a blender or immersion blender, puree the soup until smooth.
- If you prefer a creamier soup, stir in the heavy cream and heat for an additional 2-3 minutes, but do not bring to a boil.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
For added depth of flavor, consider roasting the tomatoes before adding them to the soup.
This soup pairs well with grilled cheese sandwiches or crusty bread for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.