Save to Pinterest This rich tomato soup combines the sweetness of ripe tomatoes with aromatic fresh basil and a touch of cream for ultimate comfort. The base starts with sautéed onions and carrots that build depth, while canned tomatoes ensure consistent flavor year-round. After simmering to develop the flavors, fresh basil leaves are added just before blending, creating that bright, herbaceous note that balances the creaminess. The heavy cream stirred in at the end transforms this into a luxurious, restaurant-quality soup that's surprisingly simple to make.
I can still hear the rain tapping against the kitchen window the day I realized soup is basically a hug in a bowl. It was a Tuesday, nothing special, just gray skies and a need for something warm. I threw whatever I had in the fridge into a pot, and that simple act turned the whole afternoon around. Sometimes the best meals come from just wanting to feel cozy.
My brother used to turn his nose up at tomato soup until he smelled this simmering on the stove. He walked in, took a deep breath, and immediately asked if grilled cheese was on the menu. Seeing him go back for a third bowl was all the validation I needed. Now it is our rainy day tradition.
Ingredients
- Olive oil: Helps sauté the veggies without burning them.
- Onion: Builds the sweet base flavor profile.
- Garlic: Essential for that aromatic kick.
- Canned tomatoes: Use high quality ones for the best taste.
- Carrot: Adds natural sweetness to balance acidity.
- Vegetable broth: The liquid backbone of the soup.
- Heavy cream: Makes it velvety and rich.
- Sugar: Just a pinch helps if tomatoes are tart.
- Fresh basil: Fresh is essential here.
Instructions
- Sauté the aromatics:
- Heat the oil and cook the onion and carrot until soft.
- Bloom the garlic:
- Add the minced garlic for just a minute so it does not burn.
- Simmer the base:
- Pour in the tomatoes and broth then let it bubble gently.
- Blend it up:
- Puree the mixture until completely smooth using an immersion blender.
- Finish with cream:
- Stir in the heavy cream right before serving.
Save to Pinterest There is something meditative about stirring a pot of red liquid on the stove. It forces you to slow down and breathe in the steam. This soup has seen me through sick days and bad news alike. It is nourishment for the soul as much as the body.
Choosing The Right Tomatoes
I always look for San Marzano canned tomatoes if fresh ones are not in season. They have a sweeter flavor and lower acidity than regular varieties.
Getting The Texture Right
If you want an ultra silky texture pass the soup through a fine mesh sieve after blending. It takes a few extra minutes but makes a huge difference.
Serving Suggestions
This soup pairs wonderfully with a variety of sides.
- A crusty sourdough bread is perfect for dipping.
- Grilled cheese dippers make it a fun meal.
- A sprinkle of parmesan on top adds saltiness.
Save to Pinterest Grab a spoon and enjoy the simple comfort of a homemade meal. I hope this brings a little warmth to your table.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
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Yes, fresh tomatoes work beautifully. Use about 900g ripe tomatoes, chopped, and they'll provide a slightly fresher, brighter flavor profile compared to canned varieties.
- → How do I make this dairy-free?
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Substitute the heavy cream with coconut cream, cashew cream, or your preferred plant-based cream alternative. The result will still be rich and satisfying.
- → Can I freeze this soup?
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Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- → Why add sugar to tomato soup?
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Sugar balances the natural acidity of tomatoes, especially canned varieties. Use sparingly and adjust based on your taste preference and the sweetness of your tomatoes.
- → What pairs well with this soup?
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Crusty bread, grilled cheese sandwiches, or garlic toast make perfect accompaniments. The soup's rich texture also complements a simple green salad nicely.
