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Tomato Soup - Comforting, Simple, and Full of Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or unsalted butter)
  • 1 medium yellow onion, chopped
  • 2–3 garlic cloves, minced
  • 1 large can (28 oz) whole or crushed tomatoes (San Marzano if possible)
  • 2 cups vegetable or chicken broth
  • 1–2 teaspoons sugar (to taste)
  • 1 tablespoon tomato paste (optional, for depth)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
  • 1–2 tablespoons red wine vinegar or balsamic vinegar
  • 1/3 cup heavy cream (or half-and-half; optional)
  • Fresh basil leaves (a small handful, torn)
  • Crusty bread or grilled cheese (for serving)

Method
 

  1. Warm the base: Heat the olive oil in a medium pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds, just until fragrant.
  2. Build flavor: Stir in the tomato paste and cook 1 minute to caramelize it slightly. Add the red pepper flakes if using.
  3. Add tomatoes and broth: Pour in the canned tomatoes with their juices and the broth. If using whole tomatoes, crush them gently with a spoon.
  4. Season and simmer: Add 1 teaspoon salt, black pepper, and 1 teaspoon sugar. Bring to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed.
  5. Blend: Turn off the heat. Use an immersion blender to puree until smooth. For extra silky texture, blend in a countertop blender in batches, venting the lid. If you like it chunky, blend only half.
  6. Finish and balance: Return to low heat. Stir in the vinegar and taste. Add more salt, pepper, or sugar as needed. Swirl in the cream, then add torn basil. Warm through for 1–2 minutes without boiling.
  7. Serve: Ladle into bowls. Drizzle with olive oil, add a few basil ribbons, or top with a dollop of yogurt. Serve with warm bread or a grilled cheese.