Delicious Creamy Tomato Soup Recipe

Introduction

Hey there, foodie friends! 👋 Tonight, we're diving headfirst into a bowl of pure comfort: a creamy tomato soup recipe that's so good, it'll warm you from the inside out. Forget those canned versions – we’re making this from scratch, and trust me, it's way easier (and tastier!) than you think. This isn’t just any soup; it’s a hug in a bowl! 🍅

Whether you're looking for a quick dinner on a chilly evening or just craving something simple and satisfying, this creamy tomato soup recipe is your answer. We’re talking about a velvety smooth texture, a burst of tomato flavor, and a hint of sweetness that will have you reaching for seconds (and maybe thirds!). Plus, it’s super customizable – add your own twist with herbs, spices, or even a dollop of pesto. Let’s get cooking! 🍳

This creamy tomato soup recipe is perfect for beginners and seasoned cooks alike. It's all about simple ingredients, straightforward steps, and maximum flavor. Are you ready to elevate your soup game? Let’s do it!

Why This Recipe Works

So, why is this creamy tomato soup recipe a winner? First off, it's the balance of flavors. We're using both canned and fresh tomatoes to achieve that deep, rich tomato taste. A touch of sugar cuts through the acidity, and the cream adds a luxurious smoothness that's simply irresistible. The secret ingredient is a hint of basil, which elevates the whole dish. You can find this pan to cook the soup, making it easy.

Another reason why this recipe shines is its versatility. You can easily adapt it to your dietary needs and preferences. Want a vegan version? Simply swap the cream for coconut cream or cashew cream. Need it gluten-free? No problem! This recipe is naturally gluten-free. It’s also incredibly easy to make a big batch, perfect for meal prepping or feeding a crowd. Plus, it's freezer-friendly, so you can always have a bowl of homemade goodness on hand. And cleanup is a breeze, especially if you have the right tools from this kitchen set!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1 cup heavy cream (or coconut cream for vegan)
• Salt and pepper to taste

Steps

How to Make the Creamy Tomato Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the crushed tomatoes, tomato sauce, and vegetable broth.
5. Stir in the sugar and dried basil.
6. Bring the mixture to a simmer, then reduce the heat and cook for 20 minutes, stirring occasionally.
7. Remove the soup from the heat and use an immersion blender to blend until smooth. Be careful, it's hot!
8. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
9. Heat through gently, but do not boil.
10. Serve hot and enjoy! 😋

Tips

• For an even richer flavor, roast the tomatoes before adding them to the soup.
• Add a pinch of red pepper flakes for a little kick. 🔥
• Garnish with fresh basil leaves or a swirl of cream for a beautiful presentation.
• Serve with grilled cheese sandwiches or crusty bread for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Don’t skip the sugar – it really helps balance the acidity of the tomatoes.
• Use high-quality tomatoes for the best flavor.

FAQ

Frequently Asked Questions About This Tomato Soup Recipe

Can I freeze this soup?

Yes! This creamy tomato soup recipe freezes beautifully. Let it cool completely before transferring it to an airtight container or freezer bag. It will keep for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop.

Can I make this recipe vegan?

Absolutely! Simply substitute the heavy cream with coconut cream or cashew cream. You can also use a plant-based milk alternative, but be sure to choose one that's unsweetened and unflavored.

Can I use fresh tomatoes instead of canned?

Yes, you can! You'll need about 4 pounds of fresh tomatoes. Core them and roughly chop them. Roast them in the oven at 400°F (200°C) for about 30 minutes before adding them to the soup. This will enhance their flavor.

How can I make this soup thicker?

If you prefer a thicker soup, you can add a tablespoon of cornstarch or flour to a small amount of cold water, mix well, and then stir it into the soup while it’s simmering. Cook for a few minutes until the soup thickens to your desired consistency.

What can I serve with this soup?

This creamy tomato soup recipe pairs perfectly with grilled cheese sandwiches, crusty bread, a simple green salad, or even a sprinkle of croutons. It's also delicious with a dollop of pesto or a drizzle of balsamic glaze. You may even want to serve it with bread from this knife.

So there you have it – a creamy tomato soup recipe that's guaranteed to become a new family favorite. It's easy, delicious, and perfect for any occasion. Make this tonight and let me know how it goes!

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