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Creamy Tomato Soup

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A rich and velvety creamy tomato soup, perfect for dipping a crusty slice of bread and bringing warmth to chilly autumn days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Fresh basil for garnish

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the garlic: Stir in the minced garlic and cook for another minute.
  3. Combine the tomato base: Add the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  4. Blend to perfection: Use an immersion blender to puree the soup until smooth.
  5. Enrich with cream: Stir in the heavy cream and heat through.
  6. Garnish & serve: Serve garnished with fresh basil.

Notes

For added richness, consider roasting the tomatoes before use. This soup is also gluten-free and can be made vegan by substituting heavy cream with coconut milk.

Nutrition

Find it online: https://doughgirlbylea.com/creamy-tomato-soup/

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