Description
A comforting and remarkably simple Classic Tomato Soup, perfect for a cozy meal. This easy-to-follow recipe yields a rich, velvety soup bursting with the sweet and tangy flavour of tomatoes, balanced with aromatic garlic and onion, and finished with a touch of fresh basil and cream for ultimate indulgence.
Ingredients
- Olive oil (1 tbsp)
- Butter (1 tbsp)
- Onion (1 medium, diced)
- Garlic (2 cloves, minced)
- Canned crushed tomatoes (800g / 28 oz)
- Vegetable stock (750ml / 3 cups)
- Sugar (1 tsp)
- Salt (to taste)
- Black pepper (to taste)
- Fresh basil (1/4 cup, chopped, plus extra for garnish)
- Heavy cream (60ml / 1/4 cup, optional)
Shopping List
- Onion (1 medium)
- Garlic (2 cloves)
- Canned crushed tomatoes (800g)
- Vegetable stock (750ml)
- Fresh basil (1 bunch)
- Heavy cream (60ml)
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the canned crushed tomatoes, vegetable stock, and sugar. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, allowing the flavours to deepen.
- Carefully blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a standard blender, being cautious when blending hot liquids.
- Return the blended soup to the pot. Stir in the heavy cream (if using) and the chopped fresh basil. Heat through gently without bringing it to a boil.
- Season with salt and black pepper to taste.
Notes
- For an exceptionally smooth texture, pass the blended soup through a fine-mesh sieve.
- Serve the soup hot, garnished with a swirl of extra cream and a few fresh basil leaves.
- This soup pairs wonderfully with crusty bread or a classic grilled cheese sandwich.
- Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.