Description
A comforting and creamy tomato soup that celebrates the flavors of ripe tomatoes, aromatic herbs, and spices, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 finely chopped onion
- 3 minced garlic cloves
- 2 pounds chopped fresh tomatoes (or 2 cans of whole tomatoes)
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- Small handful of fresh basil leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Sauté the aromatics: In your large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until they soften and turn translucent, about 5 minutes.
- Cook the tomatoes: Add the chopped fresh tomatoes to the pot. Stir to combine and allow them to cook down for about 10 minutes.
- Season: Stir in the fresh basil and dried thyme. Season with salt and pepper to taste.
- Add broth: Pour in the vegetable broth and bring everything to a gentle simmer. Let it bubble softly for 15-20 minutes.
- Blend the soup: Using your immersion blender, blend the mixture until smooth and creamy.
- Finish with cream: Stir in the heavy cream and let the soup simmer for another couple of minutes.
- Taste and adjust: Taste once more, adjusting seasoning if needed.
- Serve: Dish it into bowls, garnishing with extra basil or a drizzle of olive oil if desired.
Notes
This soup stores well in the fridge for up to five days. It can also be frozen for up to three months. Reheat gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg