Tomato Soup
A comforting and creamy tomato soup that is perfect for any time of the year. This recipe uses fresh ingredients and is easy to make, delivering a rich flavor that pairs wonderfully with grilled cheese sandwiches.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1) carrot, diced
- (1) celery stalk, diced
- (1 teaspoon) dried basil
- (1 teaspoon) dried oregano
- (1/4 teaspoons) red pepper flakes
- (1) (28-ounce) can crushed tomatoes
- (4 cups) vegetable broth
- (1 teaspoon) sugar
- Salt to taste
- Pepper to taste
- (1/2 cups) heavy cream
- Fresh basil leaves for garnish
Instructions
- 1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium chopped onion and sauté for about 5 minutes until translucent.
- 3
Stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk; cook for an additional 5 minutes until vegetables soften.
- 4
Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes; stir to combine and cook for 1 minute.
- 5
Pour in 1 (28 -ounce) can of crushed tomatoes and 4 cups of vegetable broth; bring to a boil.
- 6
Reduce heat and add 1 teaspoon of sugar, then season with salt and pepper to taste.
- 7
Simmer the soup for 30 minutes, stirring occasionally.
- 8
Using an immersion blender, blend the soup until smooth (or carefully transfer to a blender in batches).
- 9
Stir in 1/2 cup of heavy cream and heat through for another 5 minutes.
- 10
Serve hot, garnished with fresh basil leaves.
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