Description
This Easy Tomato Soup recipe is a comforting, creamy classic made with fire-roasted tomatoes, aromatic onions, garlic, and a touch of cream. Perfect for a cozy meal, it comes together quickly on the stovetop and can be blended for a smooth, velvety texture. Garnish with fresh basil and parmesan cheese for an extra flavorful touch.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1-2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth (or vegetable broth)
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 1 (28 ounce) can fire-roasted crushed tomatoes
- 1/4 teaspoon Italian seasoning (or to taste)
- 1 tablespoon sugar
- 1 cup heavy/whipping cream
- Salt and pepper to taste
For Serving (Optional)
- Fresh basil leaves, torn
- Freshly grated parmesan cheese
Instructions
- Sauté the Aromatics: Heat olive oil and butter in a soup pot over medium heat. Once the butter has melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add Garlic and Flour: Stir in minced garlic and flour, cooking for about 1 minute to form a roux and develop flavor.
- Add Broth: Gradually whisk in the chicken broth, stirring continuously until the flour fully dissolves, preventing lumps.
- Add Tomatoes and Seasonings: Add the fire-roasted diced and crushed tomatoes along with their juices, Italian seasoning, sugar, and heavy cream to the pot. Increase heat to high and bring the mixture to a gentle boil.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 8-10 minutes to blend flavors and slightly thicken.
- Blend for Smoothness (Optional): Use an immersion blender directly in the pot to puree the soup to your desired smoothness. Alternatively, transfer to a blender in batches (allow to cool slightly) and blend until smooth.
- Season and Serve: Taste the soup and adjust salt and pepper generously as needed. Stir in torn fresh basil if using. Serve hot, garnished with freshly grated parmesan cheese if desired.
Notes
- Using fire-roasted tomatoes adds a smoky depth to the soup, but you can use regular canned tomatoes if unavailable.
- The cream can be substituted with half-and-half or coconut milk for a lighter or dairy-free option, respectively.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup thickens as it cools; add a splash of broth or water when reheating if needed.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
