Tomato Soup
This Best Tomato Soup recipe is a comforting dish, with a rich flavor and smooth texture. Perfect for a quick, satisfying meal that will warm you up on a chilly day! Whether enjoyed alone or paired with a grilled cheese, this easy tomato soup never fails to hit the spot!
Servings:6 servings
Ingredients
- 2 tbsp butter
- 1 leek, trimmed and sliced
- salt, to taste
- 2 tsp minced garlic
- 2 28 oz cans fire roasted tomatoes
- 2 ½ cups low sodium vegetable broth
- 2 tsp brown sugar
- 2 tsp dried oregano
- 2 large basil sprigs
- cracked black pepper, to taste
- ¼ cup + 2 tbsp heavy cream, plus extra to serve
Instructions
- Heat the butter in a large, heavy bottomed saucepan or Dutch oven over a medium high heat. Add the leek with a large pinch of salt, and cook until soft and just starting to color: this should take about 10 minutes. Stir in the minced garlic and cook for a further minute, until fragrant.
- Add the canned tomatoes, followed by the vegetable broth, using a little of the broth to wash out the cans of every last bit of tomato juice. Stir in the brown sugar, oregano and the whole basil sprigs and bring to the boil. Season well with salt and pepper before reducing the heat to low and leaving to simmer for 20 minutes.
- Remove the soup from the heat, discarding the basil sprigs. Add the heavy cream and blitz using a stick blender until smooth. Add more salt and pepper to taste before serving with more basil and a swirl of cream in each bowl.
Notes
- To make Tomato Soup with canned tomato sauce: substitute the fire roasted tomatoes for canned tomato sauce. Gradually add the vegetable broth to thin the soup to your liking, up to 2 cups. Add only 1 tsp of brown sugar to the soup, and add more to taste at the end when you’re checking the rest of the seasoning.
- This soup will keep in the fridge for up to 5 days, and freezes well for up to 3 months.
- For a healthier option, substitute coconut milk for the heavy cream. For a vegan option, also switch out the butter for oil. If you prefer to use canned tomato sauce instead of fire roasted tomatoes, you totally can! Use a bit less vegetable broth, just add enough until you get your desired thickness! Also, use just 1 tsp of brown sugar and then adjust at the end according to taste. If it is overly acidic, you can add a little more sugar!
- If you don't have an immersion blender, you can blend the soup in a stand blender. However, you have to be very careful when blending hot liquids as the lid can pop off due to the pressure! Allow the soup to cool a little bit and then hold the lid on top using a kitchen towel to avoid any messes.
- To make vegan tomato soup, replace the butter with olive oil and the heavy cream with full-fat coconut milk!
- If you prefer, you can use chicken broth instead of vegetable broth!
Nutrition
Calories: 121 kcal, Carbohydrates: 18 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 419 mg, Potassium: 57 mg, Fiber: 3 g, Sugar: 9 g, Vitamin A: 1478 IU, Vitamin C: 7 mg, Calcium: 114 mg, Iron: 2 mg