Description
Experience the ultimate cozy comfort with this homemade creamy tomato soup. Crafted from fresh garden tomatoes, this vibrant and silky soup is a significant upgrade from canned varieties. It is perfect for a quick, wholesome weeknight dinner or a relaxed weekend lunch. Each spoonful offers a rich, restaurant-quality flavor that is easy to achieve in your own kitchen. Serve it steaming hot, perhaps alongside a crusty grilled cheese sandwich, for a soul-warming meal that everyone will love.
Ingredients
3 lbs fresh ripe tomatoes, roughly chopped
1 large yellow onion, diced
4 cloves garlic, minced
2 cups vegetable broth
1/2 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: Crispy chicken strips for topping
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped fresh tomatoes, vegetable broth, dried basil, and smoked paprika.
Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes.
Use an immersion blender to blend the soup until smooth or use a standard blender in batches.
Stir in the heavy cream and simmer for an additional 5 minutes until thick and glossy.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For an ultra-smooth consistency, pass the blended soup through a fine-mesh sieve. For extra protein, top with crispy pan-seared chicken strips.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg