Description
A warm bowl of creamy homemade tomato soup made with fresh flavors and rich creaminess, perfect for chilly days.
Ingredients
Scale
- 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