A smooth, rich, and comforting creamy tomato soup made with ripe tomatoes, aromatics, and a touch of cream. Perfect for cold days or cozy meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 tbsp olive oil or butter
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1 medium yellow onion, diced
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2 garlic cloves, minced
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1 small carrot, peeled and diced
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1 (28 oz) can whole peeled tomatoes (preferably San Marzano)
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2 cups vegetable or chicken broth
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1/2 tsp salt, or to taste
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1/4 tsp black pepper
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1/4 cup heavy cream (or coconut milk for vegan)
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1/4 cup fresh basil, chopped (or 1 tsp dried basil)
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Optional: pinch of red pepper flakes or smoked paprika
Instructions
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Heat oil or butter in a large pot over medium heat. Add onion and carrot, cook until softened (6–8 minutes).
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Stir in garlic and optional spices. Cook for 1 minute until fragrant.
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Add tomatoes with juice, breaking them up with a spoon. Pour in broth and bring to a boil.
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Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
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Blend the soup with an immersion blender or in batches in a blender until smooth.
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Return to pot (if needed) and stir in cream and fresh basil.
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Simmer 2–3 more minutes. Taste and adjust seasoning as needed.