Print

Creamy Tomato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy tomato soup made with fire-roasted tomatoes, aromatics, and a touch of cream for a cozy, comforting bowl perfect for chilly days.

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 tsp granulated sugar
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp dried basil
  • ¼ tsp crushed red pepper flakes (optional)
  • ½ cup heavy cream
  • Fresh basil, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5–6 minutes, until soft and translucent.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens in color.
  5. Pour in the fire-roasted tomatoes with their juices and vegetable broth.
  6. Stir in sugar, salt, black pepper, dried basil, and red pepper flakes if using.
  7. Bring the mixture to a simmer, reduce heat, and let simmer for 20 minutes uncovered.
  8. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  9. Stir in the heavy cream and heat through for 2–3 minutes.
  10. Taste and adjust seasoning as needed, then serve warm with fresh basil if desired.

Notes

  • Use high-quality fire-roasted tomatoes for best flavor.
  • For a vegan version, substitute heavy cream with full-fat coconut milk or a vegan cream alternative.
  • Pairs well with grilled cheese sandwiches or crusty bread.
  • Can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-tomato-soup/