Description
This creamy tomato soup is a comforting and flavorful classic made with ripe whole peeled tomatoes, aromatic onions and garlic, and enriched with cream or coconut milk for a luscious texture. Perfectly seasoned with tomato paste and basil, it’s an easy stovetop recipe that is both vegetarian and gluten-free. Serve it hot garnished with fresh basil or crunchy croutons for a satisfying meal or starter.
Ingredients
Scale
Sauté Base
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
Soup
- 1 can (28 oz) whole peeled tomatoes
- 1 cup vegetable broth or chicken broth
- 1 tbsp tomato paste
- 1/2 tsp dried basil
- 1 tsp sugar (optional)
- salt and black pepper to taste
Finishing Touch
- 1/2 cup heavy cream or full-fat coconut milk
- fresh basil or croutons for garnish (optional)
Instructions
- Sauté Aromatics: In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomatoes and Broth: Pour in the whole peeled tomatoes with their juice, vegetable or chicken broth, tomato paste, dried basil, and sugar if using. Use a spoon to break up the tomatoes into smaller pieces and stir to combine.
- Simmer the Soup: Bring the mixture to a simmer, then reduce heat to low and cover. Let it simmer gently for 15–20 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Blend the Soup: Remove the saucepan from heat. Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer the mixture in batches to a blender. Return the blended soup to low heat.
- Finish with Cream and Seasoning: Stir in the heavy cream or coconut milk to create a creamy texture. Season the soup with salt and black pepper to taste, reheating gently to warm through without boiling.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves or crispy croutons if desired. Enjoy immediately for the best flavor and texture.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- This soup pairs wonderfully with grilled cheese sandwiches for a classic combination.
