I am that person that orders the tomato soup from every restaurant I visit. I like to experience the different versions and variety of ingredients included in the recipe. Some are chunky, some are over/under-seasoned, some are more on the pizza sauce side and some are brothy.
Related recipe: Cream of Poblano and Corn Soup
I’ve made several versions of tomato soup at home too. This one is my favorites. It’s flavorful, quick, easy, minimal ingredients, and most importantly, it’s comforting and satisfying. My son loves a bowl with a gooey grilled cheese sandwich to dip in.
Great as a cozy meal on a rainy day and perfect for a last minute impromptu lunch. Add this to your weekly meal plan and meal prep it too. It stores well in the refrigerator for make-ahead meals.
Tomato Soup
Need a bowl of comfort? Try this warm and delicious tomato soup. Top it with cream and a fresh basil garnish for an extra flavor.
- Yield: Serves 6-8 1x
Ingredients
1 1/2 tablespoons olive oil
1 white onion, chopped
2 garlic cloves
2 tablespoons all -purpose flour
1 (28 ounce) can whole roasted tomatoes
3 cups vegetable broth
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper plus more to serve with
Mexican cream or creme fraiche to serve with
fresh basil for garnish
Instructions
Heat oil in a large saucepan over medium heat. Add onion and garlic, cook for 5 minutes or until onion is tender. Add flour and stir frequently, cook for 2 minutes making sure onion and garlic are coated with flour. Add tomatoes, vegetable broth, sugar, salt and pepper; stir. Bring to a boil, reduce heat to medium low and cover. Cook for 45 minutes. Blend with immersion blender or pour into blender container and blend in batches until smooth.
Serve, top with Mexican cream, sprinkle with pepper and garnish with fresh basil leaves.
