Creamy Tomato Soup with Fresh Tomatoes
A vibrant and flavorful soup made with fresh tomatoes, herbs, and a touch of cream. Perfect for a light lunch or a comforting dinner.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
Ingredients
Main Ingredients
- 2 lbs Ripe Tomatoes cored and roughly chopped
- 1 Onion large, chopped
- 2 cloves Garlic minced
- 4 cups Vegetable Broth (or chicken broth)
- 1/2 cup Heavy Cream or Coconut Cream (for vegan option)
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- to taste Salt and Freshly Ground Black Pepper
- optional Fresh Basil Leaves for garnish
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped tomatoes, vegetable broth, oregano, and basil to the pot. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the tomatoes are very soft.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, vent the lid to prevent pressure buildup.
- Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
- Heat through gently, but do not boil.
- Serve hot, garnished with fresh basil leaves (optional).
Notes
For a richer flavor, roast the tomatoes before adding them to the soup. You can also add a pinch of red pepper flakes for a little heat.