This lovely tomato soup is warm, creamy, and just the thing for a cozy meal. With fresh tomatoes, a bit of onion, and simple spices, it’s both easy and tasty!
I like to enjoy it with a grilled cheese sandwich for the perfect combo. It’s comforting and makes cold days feel a bit warmer! 🍅❤️
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing due to its flavor and health benefits. If you don’t have it, vegetable oil or butter works nicely too.
Onion: A medium onion gives a nice sweetness. Yellow onions are best, but you could use shallots or even red onions in a pinch!
Garlic: Fresh garlic adds depth of flavor. If you’re short on garlic, garlic powder can substitute but use less, about 1/4 teaspoon per clove.
Tomatoes: Fresh ripe tomatoes are wonderful, but canned tomatoes are convenient and often taste great too. I find whole peeled tomatoes work best for smooth blending.
Broth: Use vegetable broth for a vegetarian option or chicken broth for more richness. You can also use water if you’re in a rush.
Cream: Heavy cream makes for a rich soup, but coconut cream is a tasty dairy-free option. Half-and-half or milk are lighter alternatives.
Basil and Rosemary: Fresh herbs make a big difference in flavor. If unavailable, dried herbs can work, but use less since they’re more concentrated.
How Do I Get My Tomato Soup to Be Ultra-Smooth?
To achieve that velvety texture, blending is key! Here’s how I recommend doing it:
- After simmering, let the soup cool slightly for safety.
- An immersion blender is perfect for this; just blend until smooth right in the pot. If you’re using a regular blender, blend in batches and be careful with the hot liquid!
- For an extra smooth finish, you can pass the blended soup through a fine mesh sieve. This step is optional but gives the soup a luxurious texture.
How to Make Creamy Tomato Soup with Garlic Toast
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3-4 cloves garlic, minced, plus extra for toasts
- 2 lbs (900g) ripe tomatoes, chopped or 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut cream
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Fresh rosemary sprigs, for garnish
For the Garlic Toast:
- Bread slices, for toasts
- Butter or olive oil, for toasts
How Much Time Will You Need?
This delicious creamy tomato soup will take about 45 minutes total: around 10 minutes for preparation and about 30 minutes for cooking and blending. It’s so worth the wait, and your kitchen will smell amazing too!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot over medium heat, pour in the olive oil. When it’s warm, add the chopped onion. Sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, just until you can smell that lovely garlic aroma.
2. Add the Tomatoes:
Next, stir in the chopped fresh tomatoes or the canned tomatoes (with their juice). Let this cook for about 5-10 minutes. You want the tomatoes to break down and soften, making it easier to blend later.
3. Simmer with Broth:
Now, pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes. This is where those wonderful flavors come together, so don’t rush it!
4. Blend Until Smooth:
Once the soup has simmered, use an immersion blender to puree it until smooth. If you don’t have one, carefully transfer it in batches to a regular blender. Just remember to allow it to cool a little to avoid splatters!
5. Finish with Cream:
Return the blended soup to the pot. Stir in the optional sugar (to balance acidity) and your choice of cream. Heat the soup gently, careful not to let it boil. Season with salt and pepper to taste.
6. Prepare the Garlic Toast:
While your soup is warming, preheat the oven to 375°F (190°C). Lightly toast the bread slices in the oven. Then, take a clove of garlic, cut it in half, and rub it over each toast. Brush them with butter or olive oil and pop them back in the oven for a few more minutes until golden and crispy.
7. Serve and Garnish:
Pour the creamy tomato soup into bowls, and for a lovely touch, drizzle a bit of extra cream on top. Garnish with fresh basil leaves and a sprig of rosemary to make it pretty and flavorful.
8. Enjoy Your Meal!
Pair your comforting soup with the warm garlic toasts for a delightful meal. This rich, velvety soup is perfect for cozy evenings, and I’m sure you’ll love it!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole peeled tomatoes work wonderfully and save you time. Just make sure to include their juice for added flavor.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally.
Can I Freeze This Tomato Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to a freezer-safe container. It should keep well for about 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut cream is a fantastic substitute that adds a creamy texture and flavor.
