Tomato Soup
This classic tomato soup is a comforting and hearty dish perfect for any time of the year. Made with fresh tomatoes and simple ingredients, it's easy to prepare and full of flavor. Serve it with a slice of crusty bread for a complete meal.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 pounds fresh tomatoes, chopped or canned crushed tomatoes Alternatively, 2 cans of 28 ounces crushed tomatoes.
- 2 cups vegetable broth
- 1 teaspoon sugar To balance the acidity if using fresh tomatoes.
- to taste NaN salt
- to taste NaN black pepper
- NaN NaN fresh basil leaves for garnish Optional.
- 1 teaspoon dried oregano Optional.
- NaN NaN heavy cream for serving Optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped fresh tomatoes (or crushed tomatoes) to the pot, followed by the vegetable broth. If using fresh tomatoes, you can also add the sugar now to balance the acidity.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally.
- Once the tomatoes have broken down and the soup has thickened, remove it from heat.
- Using a blender or immersion blender, purée the soup until smooth. If desired, leave some texture for a chunkier soup.
- Season with salt, black pepper, and dried oregano (if using). Adjust seasoning to taste.
- Serve hot, garnished with fresh basil leaves and a swirl of heavy cream if desired.
Notes
For added depth of flavor, you can roast the tomatoes in the oven before adding them to the soup.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy with grilled cheese sandwiches or fresh bread for a delightful meal.