This cozy tomato soup is a warm hug in a bowl! Made with fresh tomatoes, onions, and a dash of spices, it’s smooth and bursting with flavor.
I love pairing it with a cheesy grilled cheese sandwich for the ultimate comfort meal. Can we all agree that dipping is the best part? 🥪
Key Ingredients & Substitutions
Olive Oil: A staple for cooking, it adds depth to the soup. If you’re looking for a substitute, avocado oil or canola oil works well too. Personally, I love the flavor that comes from good quality olive oil.
Onion: I use yellow onions for their sweetness, but feel free to substitute with red onions for a sharper taste or shallots for a milder flavor.
Garlic: Fresh garlic is crucial for flavor. If you’re in a pinch, garlic powder can be used in smaller amounts, but fresh is truly best! I often add an extra clove for a stronger garlic hit.
Tomatoes: Fresh ripe tomatoes shine in this soup. However, canned whole tomatoes are a great alternative, especially in off-season months. Look for good quality brands!
Broth: Vegetable broth gives a nice base. If you prefer a meatier flavor, chicken broth is a great choice. Homemade broth can also elevate the soup.
Cream: This is optional but adds richness. If you’re looking for lighter options, coconut milk or almond milk can create a creamy texture without dairy!
How Do I Get a Smooth and Creamy Texture?
Blending your soup is key to achieving that silky mouthfeel! Here’s how to do it properly:
- Use an immersion blender directly in the pot for easy blending.
- If using a standard blender, let the soup cool slightly first. Blend in batches, filling the blender no more than halfway to avoid spillage.
- Return the blended soup to the pot and stir to combine. This way, you achieve a smooth texture throughout.
It’s important to blend the soup well, as this step truly transforms the dish. Plus, those chunks of tomato create a beautiful texture when pureed! Enjoy your creamy soup adventure!
Classic Tomato Soup with Garlic Crostini
Ingredients:
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced (plus more for crostini)
- 2 lbs ripe tomatoes, roughly chopped (or 2 cans whole peeled tomatoes)
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 1/4 cup heavy cream or half-and-half (optional for creaminess)
- Fresh basil leaves for garnish
- 1 baguette or crusty bread, sliced for crostini
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 35 minutes of cooking time. You’ll spend a few minutes chopping and sautéing before letting the flavors come together in a simmer, plus a little time to blend and bake the garlic crostini. Total time is around 45 minutes!
Step-by-Step Instructions:
1. Prepare the Soup Base:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and let it cook until it’s soft and translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for an additional minute—just enough to release that amazing garlic aroma!
2. Add Tomatoes:
Next, stir in your roughly chopped tomatoes (if using canned tomatoes, don’t forget to add the juices). Let this mixture cook for about 5 to 7 minutes, until the tomatoes begin breaking down and becoming saucy.
3. Simmer:
Now it’s time to add the broth! Pour in 2 cups of vegetable or chicken broth and add the sugar, if you’re using it, to help balance the acidity of the tomatoes. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes. This will help all those delicious flavors meld together!
4. Blend:
Once your soup has simmered nicely, it’s time to get it smooth. If you have an immersion blender, you can blend it directly in the pot until smooth. If you’re using a standard blender, carefully transfer small batches of soup into the blender and blend until smooth. Don’t fill the blender too much to avoid any spills. Return the blended soup back to the pot.
5. Season & Cream:
Give the soup a taste and sprinkle in some salt and pepper according to your preference. If you want to make it extra creamy, stir in the heavy cream and heat it through just before serving.
6. Prepare Garlic Crostini:
While your soup is simmering, let’s prepare the garlic crostini! Preheat your oven to 375°F (190°C). Arrange your sliced bread on a baking sheet. Drizzle about 1 tablespoon of olive oil over the slices and rub each one with a cut garlic clove for flavor. Toast in the oven for about 8 to 10 minutes, or until the bread is golden and crisp.
7. Serve:
Now for the best part! Ladle your hot tomato soup into bowls. You can drizzle a bit of olive oil or cream on top and sprinkle some freshly ground black pepper. Garnish with fresh basil leaves for a delightful finishing touch, and serve with your delicious garlic crostini on the side or right on the edge of the bowl.
Enjoy this silky and vibrant tomato soup, wonderfully complemented by the crunchy, garlicky crostini. Perfect for any day!
Can I Use Canned Tomatoes Instead of Fresh Tomatoes?
Absolutely! Canned whole peeled tomatoes are a great substitute, especially if fresh tomatoes aren’t in season. Just ensure you include the juices from the can for extra flavor!
How Can I Adjust the Spice Level?
If you like a little heat, consider adding a pinch of red pepper flakes when you add the garlic. For a milder soup, feel free to omit the garlic or reduce the amount used.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Freeze the Soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating!
