Velvety Tomato Soup (Print Version)
Silky smooth tomato soup with fresh ingredients, ready in 45 minutes and perfect paired with a grilled cheese sandwich.
# Ingredients:
→ Base
01 -
2 tbsp olive oil
02 -
1 medium onion, chopped
03 -
3 garlic cloves, minced
04 -
2 tbsp tomato paste
05 -
2 lbs (900 g) ripe tomatoes, chopped (or two 14.5 oz cans whole peeled tomatoes)
→ Liquid & Seasoning
06 -
2 cups vegetable broth
07 -
1 tsp sugar (optional, to balance acidity)
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
1/4 tsp dried basil (or 1 tbsp fresh)
11 -
1/4 cup heavy cream or full-fat coconut milk (optional, for creaminess)
# Steps to Follow:
01 -
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
02 -
Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
03 -
Add chopped fresh tomatoes (or canned), broth, sugar, salt, pepper, and basil. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
04 -
Remove from heat. Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender (careful with hot liquids).
05 -
Stir in cream or coconut milk if using, and adjust seasoning to taste.
06 -
Return to low heat if needed, then serve warm.
# Additional Notes:
01 -
For extra richness, add a pat of butter before serving.
02 -
Roasting the tomatoes beforehand adds depth of flavor.
03 -
Serve with croutons, fresh basil, or a drizzle of olive oil.