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.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting Board
- Knife
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
Instructions
Instructions
- 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.
- Add the minced garlic and cook for another minute, until fragrant.
- 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.
- 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.
- 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.
- 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.