Creamy Tomato Soup Recipe
Ingredients:
2 tbsp olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes (or 5–6 fresh ripe tomatoes, chopped)
2 cups vegetable or chicken broth
1 tsp sugar (to balance acidity)
½ tsp salt (to taste)
½ tsp black pepper
½ tsp dried basil or oregano (optional)
½ cup heavy cream (or coconut milk for dairy-free)
Instructions:
1. Sauté aromatics: In a large pot, heat olive oil/butter over medium heat. Add chopped onion and cook until soft (about 5 minutes). Stir in garlic and cook for another 1 minute.
2. Add tomatoes & broth: Add the canned tomatoes (with juices) and broth. Stir in sugar, salt, pepper, and herbs if using.
3. Simmer: Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Blend: Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
5. Make it creamy: Stir in heavy cream. Taste and adjust seasoning.
6. Serve: Ladle into bowls, sprinkle with freshly ground black pepper, and serve with crusty bread on the side.