Description
A classic and comforting tomato soup recipe that is incredibly easy to make and bursting with flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld.
- Season with salt and black pepper to taste.
- For a creamier soup, stir in the heavy cream (if using) during the last 5 minutes of cooking.
- Serve hot.
Notes
- For a smoother soup, you can use an immersion blender or transfer the soup to a regular blender (in batches) and blend until smooth.
- Garnish with fresh basil leaves or a swirl of cream before serving.
- This soup can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American