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Best Tomato Soup Ever

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This rich, velvety tomato soup is comfort food at its finest—smooth, deeply flavored, and finished with cream and herbs for a truly memorable bowl.

Ingredients

  • 2 tbsp olive oil or butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28‑oz) can whole peeled tomatoes (or 2 lbs fresh ripe tomatoes, peeled & chopped)
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream or half‑and‑half
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and black pepper, to taste
  • Fresh basil or thyme (optional, for garnish)
  • Pinch of crushed red pepper flakes (optional, for heat)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
  2. Add the tomatoes (with juices if canned) and the broth. Season with salt, black pepper, and herbs or red pepper flakes if using.
  3. Bring the mixture to a boil, reduce heat to low, and simmer for 25–30 minutes to allow flavors to meld.
  4. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend in batches in a countertop blender.
  5. Stir in the heavy cream and sugar (if using). Adjust seasoning to taste. Simmer for another 5 minutes to warm through.
  6. Serve hot with a swirl of cream, fresh basil or thyme, and a sprinkle of red pepper flakes if desired.

Notes

  • Roasting fresh tomatoes and garlic before cooking deepens the flavor.
  • Substitute coconut milk or oat milk to make it dairy‑free.
  • Add roasted red peppers or carrots for extra sweetness and complexity.
  • For added texture, stir in cooked rice or small pasta before serving.

Nutrition

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