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Easy Creamy Tomato Soup Recipe

Creamy tomato soup with grilled cheese sandwich lunch.
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This easy creamy tomato soup recipe is ready in just 30 minutes with simple ingredients. Rich, velvety, and packed with flavor, it's the perfect comfort food for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream or coconut milk for a dairy-free option
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, and sugar (if using). Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes to allow the flavors to meld.
  3. Use an immersion blender to puree the soup directly in the pot until it's completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy.
  4. Reduce the heat to low and stir in the heavy cream. Let the soup heat through for another 2–3 minutes, but avoid boiling once the cream is added to prevent curdling.
  5. Taste the soup and adjust the seasoning with salt and black pepper. Ladle into bowls and garnish with fresh basil or parsley.

Notes

This soup stores beautifully in the refrigerator for up to 4 days or in the freezer for up to 3 months. For freezing, leave out the cream and add it when reheating. Serve with grilled cheese sandwiches or crusty bread for a complete meal.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-creamy-tomato-soup-recipe/