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Homemade Tomato Soup

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A creamy and comforting homemade tomato soup that evokes cherished memories and is perfect for cozy evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 2 cans (14.5 oz each) diced tomatoes, with juice
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional for creaminess)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Heat the oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and chopped carrot to the pot. Cook for an additional 3-4 minutes, stirring frequently.
  3. Pour in the canned diced tomatoes along with their juices. Stir well to combine.
  4. Add the vegetable broth, sugar, dried basil, dried oregano, salt, and pepper. Bring to a gentle boil.
  5. Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, stirring occasionally.
  6. After simmering, use an immersion blender to purée the soup directly in the pot until smooth.
  7. If preferred, return the soup to low heat and stir in the heavy cream. Heat for another 5 minutes.
  8. Taste and adjust seasoning before serving hot, garnished with fresh basil leaves if desired.

Notes

This tomato soup pairs well with grilled cheese sandwiches or garden salads. Leftovers can be stored for up to 3 days in the fridge or frozen for 3 months.

Nutrition

Find it online: https://recypez.com/homemade-tomato-soup/

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