Tomato Soup
A vibrant, deeply flavored tomato soup that's endlessly customizable with swappable aromatics, broths, and finishing touches. Simple to make, infinitely adaptable to your pantry and taste.
Ingredients
Method
Dice the onion and mince the garlic (or measure garlic powder). Have the broth, canned tomatoes, and tomato paste ready.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 4–5 minutes.
Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
Pour in the canned tomatoes (with their juices) and vegetable broth. Add the dried herb, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
For a chunky soup, skip to step 6. For a smooth soup, use an immersion blender to puree the soup until desired consistency, or carefully transfer in batches to a blender.
Stir in the heavy cream (if using) and heat through gently without boiling. Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls and top with fresh chopped herb, croutons or seeds, and a drizzle of olive oil. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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