Tomato Soup

5 from 1 vote

The best tomato soup is rich, creamy and makes the perfect comfort food! It's loaded with fresh and delicious tomato flavor and it's super easy to make.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Soup

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 249kcal

Author: Alison

Ingredients

2 Tablespoons Olive Oil
1 Medium Onion White, Yellow or Brown, Finely Chopped
2 Medium Stalks Celery Finely Chopped
2 Cloves Garlic Crushed
1 teaspoon Oregano
1 teaspoon Dried Basil
⅛ teaspoon Red Pepper Flakes or Cayenne Pepper
28 ounces Canned Whole Peeled Tomatoes (800g)
6 Medium Fresh Tomatoes Chopped
¼ cup Fresh Parsley Finely Chopped
2 Tablespoons Light Brown Sugar
1 cup Vegetable Stock (240ml) or Broth
1 cup Heavy Cream (240ml)
Sea Salt To Taste
Ground Black Pepper To Taste

Instructions

Add olive oil to a pot along with chopped onion and celery and sauté until softened.
Add crushed garlic, dried oregano, dried basil and red pepper flakes and sauté briefly with the onions and celery until the garlic is fragrant.
Add canned whole peeled tomatoes, fresh chopped tomatoes, fresh chopped parsley, light brown sugar and vegetable stock and mix in.
Bring to the boil and then turn down the heat and simmer for 30 minutes, giving it a stir occasionally so that it doesn't stick to the bottom of the pot or burn.
After 30 minutes, turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a few minutes and then transfer it in stages to your blender jug and blend it, returning it to the pot when it's all blended.
Add heavy cream and stir in.
Add sea salt and ground black pepper to taste.
Serve in bowls topped with fresh chopped parsley, a swirl of cream and a sprinkle of ground black pepper, with bread on the side for dipping.

Notes

Season to taste. Taste test before serving and make sure you add enough salt and pepper to make the flavors come alive.
Make it dairy free. It's SO easy to make this soup dairy-free. Substitute canned coconut milk or coconut cream (unsweetened) for the heavy cream.
Storing: Keep leftover soup stored in the fridge in a covered container for 4-5 days. You can reheat it in the microwave or on the stove.
Freezing: It's also freezer friendly for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave or on the stove. If any separation has occurred (from the cream) then just re-blend it in the pot with an immersion blender.

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