Description
A rich, velvety tomato soup made from a blend of fresh and canned tomatoes, sautéed aromatics, and a hint of cream. It’s the ultimate comfort dish—simple to make, packed with flavor, and perfect for cozy nights or elegant starters. This recipe is a classic you’ll turn to again and again, especially when you want a quick, nourishing meal with minimal fuss. With easy substitutions and make-ahead options, it’s incredibly flexible and family-friendly.
Ingredients
- 4 fresh Roma tomatoes, chopped
- 1 can (14 oz) crushed tomatoes (preferably San Marzano)
- 1 small carrot, grated
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1/2 tsp sugar (optional)
- 1/4 cup heavy cream or coconut milk (optional)
- Parmesan rind (optional)
Instructions
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Sauté onion in olive oil over medium heat until soft. Add garlic and cook until fragrant.
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Stir in tomatoes and grated carrot. Cook for 10 minutes until tomatoes begin to break down.
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Add broth, basil, thyme, and Parmesan rind. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Remove thyme and rind. Blend the soup until smooth.
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Return to pot, season with salt, pepper, and sugar. Stir in cream and warm through gently.
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Serve hot with garnish of basil, cream drizzle, or croutons.
Notes
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Roast tomatoes beforehand for a deeper flavor.
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Add chili flakes if you like a spicy kick.
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Can be frozen without the cream and added later when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180