Description
A cozy, comforting bowl of Grandma’s homemade tomato soup made with ripe tomatoes, herbs, and a touch of cream.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes or 3-4 lbs fresh ripe tomatoes, chopped
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste (optional)
- 1 teaspoon sugar
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or whole milk
- Fresh basil leaves, for garnish (optional)
Instructions
1. In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir occasionally.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the tomatoes to the pot, including juices if using canned. Add the chopped fresh tomatoes if using. Pour in the broth. Stir in tomato paste (if using), sugar, basil, and oregano.
4. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-40 minutes to develop flavor.
5. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender and puree carefully.
6. Return the soup to the pot if needed, stir in the heavy cream or milk, and heat gently. Avoid boiling.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh basil leaves if desired.
Notes
For a dairy-free version, omit the cream or use coconut milk.
You can also roast the tomatoes beforehand for extra depth of flavor.
Pairs wonderfully with grilled cheese sandwiches or crusty bread.