Description
This simple homemade tomato soup is a comforting classic that’s easy to make and full of flavor. Perfect for a cozy meal, this vegan and gluten-free recipe can be customized with optional add-ins like herbs and cream for extra richness.
Ingredients
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 (28 oz) can whole peeled tomatoes, with juices
- 1½ cups vegetable broth or water
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional, balances acidity)
- ½ teaspoon dried basil or thyme (optional)
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook for 5–7 minutes, until soft and translucent.
- Stir in minced garlic and cook for another minute, until fragrant.
- Add canned tomatoes (with juice), broth, salt, pepper, and any optional herbs or sugar. Bring to a simmer.
- Simmer uncovered for 20–25 minutes, stirring occasionally.
- Use an immersion blender to puree the soup directly in the pot until smooth, or blend in batches using a countertop blender.
- Stir in cream or coconut milk if using, and adjust seasoning to taste.
- Serve hot with grilled cheese, croutons, or fresh basil.
Notes
- For extra richness, stir in a tablespoon of butter at the end.
- You can use fresh tomatoes (about 2 lbs, peeled) instead of canned—roast them first for deeper flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
