Creamy Classic Tomato Soup Recipe

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes.

Step 2: Add the minced garlic and tomato paste, stirring for about 1 minute until fragrant.

Step 3: Pour in the canned tomatoes with their juice. Break the tomatoes up slightly with a spoon. Add the vegetable broth, sugar, salt, pepper, and basil. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.

Step 4: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender and blend carefully.

Step 5: Stir in the heavy cream or coconut milk and simmer for another 5 minutes. Adjust seasoning to taste.

Step 6: Ladle the soup into bowls and garnish with fresh basil leaves and freshly ground black pepper.

Storage Information

Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. To freeze, store in freezer-safe containers for up to 3 months. Reheat on the stove over medium heat, stirring occasionally until warmed through.