Why Make This Homemade Tomato Soup: Creamy & Comforting Recipe
There’s nothing quite like a warm bowl of creamy homemade tomato soup to bring comfort on a chilly day. This delightful dish combines fresh flavors with rich creaminess, making it an instant favorite among family and friends. Not only does it taste fantastic, but it’s also easy to prepare, requiring simple ingredients that you may already have in your pantry. Whether you’re seeking a cozy dinner or a light lunch served with crusty bread or grilled cheese, this soup ticks all the boxes. Plus, it’s a fantastic way to sneak in some vegetables, making it family-friendly without anyone being the wiser!
How to Make Homemade Tomato Soup: Creamy & Comforting Recipe
Creating this velvety tomato soup is a straightforward process that elevates seasonal tomatoes to a whole new level. The key is in sautéing the aromatics to build a flavor foundation, followed by the perfect simmering time to meld all those delicious tastes together. In just a few steps, you’ll have a bowl of soup that’s both satisfying and heard-healthy, with options for dairy-free alternatives if desired. Let’s get cooking!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced (about 1 ½ cups)
- 4 cloves garlic, minced
- 1 medium carrot, peeled and finely diced (about ½ cup)
- 1 stalk celery, finely diced (about ½ cup)
- 2 (28-ounce) cans crushed tomatoes (San Marzano style if possible)
- 1 (15-ounce) can diced tomatoes, drained
- 4 cups vegetable broth (or beef broth if preferred)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon granulated sugar
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground, to taste)
- ½ cup heavy cream (or half-and-half, whole milk, or a dairy-free alternative like unsweetened cashew cream or coconut milk)
- Fresh basil leaves (for garnish)
- Croutons or crusty bread (for serving)
Directions:
Sauté Aromatics
Heat 2 tablespoons extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent. Stir in the finely diced carrot and celery; cook for another 5-8 minutes until they soften. Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
Build Soup Base
Pour in the 2 (28-ounce) cans of crushed tomatoes and the drained 1 (15-ounce) can of diced tomatoes. Scrape any browned bits from the bottom of the pot. Stir in the dried basil, dried oregano, dried thyme, granulated sugar, salt, and black pepper, ensuring all ingredients are well combined.
Simmer for Flavor
Add the 4 cups of vegetable or beef broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes (up to 60 minutes) to allow the flavors to meld and deepen. Stir occasionally to prevent sticking.
Blend for Smoothness
Once simmered, carefully blend the soup until completely smooth using an immersion blender directly in the pot. If using a standard blender, work in small batches, filling the blender no more than halfway, and cover the opening with a kitchen towel to allow steam to escape. For an extra silky texture, optionally strain the blended soup through a fine-mesh sieve.
Finish and Season
Return the smooth soup to the pot over low heat. Pour in the ½ cup of heavy cream (or your chosen alternative); stir gently until fully incorporated and heated through, being careful not to boil the soup after adding cream. Taste and adjust seasoning with more salt, pepper, or sugar as needed. If using fresh basil, stir it in now.
Serve and Store
Ladle the hot, creamy Homemade Tomato Soup into bowls. Garnish with fresh basil leaves, a swirl of cream, croutons, Parmesan cheese, or serve with a classic grilled cheese sandwich. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months (omit cream until reheating if freezing).
Nutritional Information
Here’s a breakdown of the nutritional values per serving (assuming serving size is about 1 cup, makes approximately 6 servings):
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 800mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 4g
How to Serve Homemade Tomato Soup: Creamy & Comforting Recipe
Serve this comforting soup hot, perfect for cozy evenings, casual lunches, or as an appetizer for dinner parties. Pair it with assorted toppings such as croutons, fresh basil, or a drizzle of olive oil to enhance its flavor. It’s particularly delicious with a side of grilled cheese sandwiches that melt in your mouth alongside the soup, creating a perfect balance of crunch and creaminess.
How to Store Homemade Tomato Soup: Creamy & Comforting Recipe
Store your homemade tomato soup in an airtight container in the refrigerator for up to 3-4 days. If you’d like to store it longer, freeze the soup for up to 3 months; just omit the cream before freezing. To reheat, thaw it in the fridge overnight and warm it gently on the stove, adding in the cream before serving.
Expert Tips for Perfect Homemade Tomato Soup: Creamy & Comforting Recipe
- Use high-quality canned tomatoes like San Marzano for a richer flavor.
- For a deeper flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes to the soup.
- Adjust the seasoning according to your taste. A little sugar helps to balance the acidity of the tomatoes.
- Consider blending only half of the soup for a chunkier texture, incorporating pieces of vegetables.
Delicious Variations
- Herbed Tomato Soup: Add a handful of fresh herbs like thyme, rosemary, or parsley for a more aromatic profile.
- Spicy Tomato Soup: Toss in some crushed red pepper flakes or diced jalapeños for a bit of heat.
- Roasted Tomato Soup: Roast fresh tomatoes and garlic before adding them to the pot for a smokier flavor.
- Creamy Vegan Version: Substitute heavy cream with coconut milk or cashew cream for a vegan-friendly option.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes! You can use fresh tomatoes. About 3-4 pounds of fresh tomatoes, peeled, seeded, and chopped, will yield similar results. Just make sure to adjust cooking times to ensure they completely break down.
How can I make this recipe dairy-free?
You can replace the heavy cream with a dairy-free alternative like coconut milk, almond milk, or unsweetened cashew cream. This will give you a creamy texture without the dairy.
Why is my tomato soup too acidic?
If you find your soup is too acidic, try balancing it with a bit more sugar or a splash of cream. Adding a small amount of baking soda can also neutralize acidity.
Conclusion
Homemade Tomato Soup is a delightful blend of vibrant flavors and creamy comfort that brings warmth to any meal. With its easy-to-follow steps, you can whip up a batch that’s sure to please everyone at the table. Don’t hesitate to experiment with variations or toppings to make this dish your own. Dive into a bowl today and let it warm your heart and soothe your soul. Happy cooking!
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Homemade Tomato Soup: Creamy & Comforting Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm bowl of creamy homemade tomato soup made with fresh flavors and rich creaminess, perfect for chilly days.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced (about 1 ½ cups)
- 4 cloves garlic, minced
- 1 medium carrot, peeled and finely diced (about ½ cup)
- 1 stalk celery, finely diced (about ½ cup)
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes, drained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- Fresh basil leaves (for garnish)
- Croutons or crusty bread (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the onion for 5-7 minutes until softened. Add the carrot and celery, cooking for another 5-8 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the crushed and diced tomatoes, and scrape any browned bits from the bottom. Stir in the basil, oregano, thyme, sugar, salt, and pepper.
- Pour in the vegetable broth. Bring to a gentle boil, reduce heat to low, cover, and let simmer for at least 30 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender in batches.
- Return the soup to the pot over low heat, stir in the heavy cream, and adjust seasoning as needed.
- Ladle into bowls, garnish, and serve with croutons or crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months (omit cream if freezing).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 40mg
Keywords: tomato soup, comfort food, homemade soup
