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Tomato Soup Recipe

This creamy homemade tomato soup is the ultimate comfort in a bowl, rich, velvety, and perfectly balanced with a swirl of cream, fresh basil, and a hint of garlic. It’s simple, cozy, and foolproof, a classic you’ll crave again and again.
Print Recipe
Prep Time 10 minutes
Cook Time 27 minutes
optional 5 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups chicken or vegetable broth
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and black pepper to taste
  • ½ cup heavy cream
  • Fresh basil leaves for garnish

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add chopped onion and sauté for 4–5 minutes until softened and fragrant.
  3. Stir in minced garlic and cook for another 30 seconds.
  4. Add tomato paste and cook for 1–2 minutes, stirring, until slightly darkened.
  5. Pour in whole peeled tomatoes with their juice and the broth.
  6. Add sugar, dried oregano, dried basil, salt, and pepper. Stir well.
  7. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
  8. Use an immersion blender (or transfer to a blender carefully) and blend until smooth and creamy.
  9. Stir in heavy cream and adjust seasoning to taste.
  10. Serve warm, garnished with fresh basil and a drizzle of cream.