Perfect Creamy Homemade Tomato Soup
Perfect Creamy Homemade Tomato Soup
Introduction
There's nothing quite like a bowl of warm, comforting tomato soup, especially when it's made from scratch with fresh, simple ingredients. Our Perfect Creamy Homemade Tomato Soup recipe delivers a velvety smooth texture and an incredible depth of fresh tomato flavor that simply can't be beaten by a can. It's surprisingly easy to whip up, making it an ideal choice for a cozy weeknight dinner or a delightful lunch. Get ready to savor every spoonful of this timeless classic!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes (good quality is key!)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon granulated sugar (optional, balances acidity)
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or croutons, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and dried basil, cooking for another minute until fragrant. Be careful not to burn the garlic.
- Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld. Stir occasionally.
- Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. (Alternatively, transfer the soup in batches to a regular blender, being very cautious with hot liquids. Vent the lid and cover with a kitchen towel to prevent pressure buildup.)
- Return the pot to low heat. Stir in the heavy cream and the granulated sugar (if using). Heat gently until warmed through, but do not bring to a boil after adding the cream.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh basil leaves or croutons, if desired, and serve immediately.
Pro Tips & Notes
- For Extra Flavor: Roast some fresh tomatoes before adding them to the soup for an even deeper, more concentrated tomato flavor.
- Make it Vegan: Omit the heavy cream and use full-fat coconut milk or a plant-based cream alternative for a delicious vegan version.
- Storage: Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
- Pairing Suggestions: Serve with a classic grilled cheese sandwich, a crisp green salad, or a crusty piece of bread for dipping.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Protein: 7 g
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Sodium: 850 mg
Frequently Asked Questions
- Q: Can I use fresh tomatoes instead of canned? A: Yes! You'll need about 4-5 pounds of ripe fresh tomatoes (such as Roma or plum), blanched, peeled, and diced. Roasting them first will enhance the flavor even more.
- Q: My soup is too acidic, what can I do? A: A pinch of granulated sugar helps balance the acidity, as mentioned in the recipe. You can also add a small amount of baking soda (about 1/4 teaspoon at a time) to neutralize excess acid, stirring well and tasting after each addition.
- Q: How do I make this soup thicker? A: The soup should thicken naturally as it cooks and blends. If you prefer it even thicker, you can reduce it further on low heat after blending, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer for a few minutes.