Description
This creamy and comforting Tomato Soup made with canned tomatoes is quick, flavorful, and perfect for cozy lunches or dinners — best served with a side of grilled cheese.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can whole or crushed tomatoes
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ cup heavy cream or whole milk (optional, for creaminess)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add canned tomatoes (with their juices), broth, sugar, salt, pepper, and basil. Stir to combine.
- Bring to a simmer and cook uncovered for 15–20 minutes to blend the flavors.
- Using an immersion blender, purée the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream or milk, if using, and heat gently for 2–3 minutes without boiling.
- Taste and adjust seasoning with salt or sugar as needed.
- Serve warm, garnished with a drizzle of cream or a sprinkle of fresh basil.
Notes
- Use fire-roasted canned tomatoes for a deeper, smoky flavor.
- For a vegan version, omit cream and use coconut milk or a dairy-free substitute.
- Pairs perfectly with grilled cheese sandwiches or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American