Description
A comforting and easy homemade tomato soup perfect for chilly weeknights.
Ingredients
Scale
- 8 medium tomatoes (or 2 cans)
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 4 cups vegetable or chicken stock
- Salt & pepper to taste
- A dash of sugar
- 1/2 cup heavy cream or milk (optional)
- Fresh basil (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onions and cook until soft, about 5 minutes.
- Add minced garlic and stir for another minute.
- Add the chopped fresh or canned tomatoes and stir to combine.
- Pour in the vegetable or chicken stock and bring the mixture to a boil.
- Lower the heat and let it simmer for 20-30 minutes.
- Blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in the heavy cream or milk, if using.
- Season with salt, pepper, and a dash of sugar to taste.
- Serve hot, optionally topped with croutons, cheese, or basil.
Notes
For enhanced flavor, consider roasting the tomatoes with garlic and onion first, or adding a parmesan rind while simmering. Leftover soup tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg