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tomato soup with fresh tomatoes

Simple Fresh Tomato Soup

A vibrant and flavorful tomato soup made with fresh ingredients. Easy to make and perfect for a light lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Fresh ripe tomatoes cored and roughly chopped
  • 1 Large onion chopped
  • 2 Garlic cloves minced
  • 4 cups Vegetable broth (or chicken broth)
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Freshly ground black pepper or to taste
  • 1/4 cup Heavy cream or coconut milk optional
  • Fresh basil leaves optional, for garnish

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting Board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes, stirring occasionally.
  2. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the chopped tomatoes, vegetable broth, basil, and oregano to the pot. Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until tomatoes are softened and broken down.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, work in batches and vent the lid.
  5. Return the blended soup to the pot. Season with salt and pepper to taste. If desired, stir in the heavy cream or coconut milk. Heat through gently, do not boil.
  6. Serve hot, garnished with fresh basil leaves (if using).

Notes

For a smoother soup, strain the soup through a fine-mesh sieve after blending. Add a pinch of sugar if your tomatoes are particularly tart. Leftovers can be stored in the refrigerator for up to 3 days.