Description

A warm, velvety bowl of creamy tomato soup is pure comfort. It’s the kind of recipe that brings you back to cozy nights, fuzzy socks, and a grilled cheese sandwich on the side. Whether you’re looking for quick breakfast ideas, healthy food ideas, or an easy recipe to prep ahead, this soup delivers rich flavor with minimal effort. It’s perfect for lunch or light dinner and makes a great make-ahead freezer meal too.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

2 tablespoons tomato paste

1 can (28 ounces) crushed tomatoes

2 cups vegetable broth

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

Fresh basil, optional for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent.

2. Stir in minced garlic and cook for another 1–2 minutes until fragrant.

3. Add tomato paste and stir it into the onions and garlic. Cook for 2 minutes to deepen the flavor.

4. Pour in crushed tomatoes and vegetable broth. Stir well, bring to a gentle boil, then reduce the heat and let simmer for 25 minutes.

5. Use an immersion blender to blend the soup until smooth, or let cool slightly and blend in batches using a countertop blender.

6. Stir in the heavy cream and simmer for another 5 minutes.

7. Season with salt and pepper to taste. Serve warm, garnished with fresh basil if desired.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream.

Blend well for a silky texture—immersion blenders work best directly in the pot.

Add a pinch of sugar if your tomatoes taste too acidic.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 9g
Sodium: 740mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg

Keywords: creamy tomato soup, easy dinner, healthy soup, vegetarian, freezer meal