Description
This creamy homemade tomato soup is a comforting and flavorful dish made with a blend of fire-roasted and whole canned tomatoes, aromatic herbs, and a touch of cream. Perfectly seasoned with garlic, oregano, basil, and a hint of spice from red pepper flakes, this soup is simmered to deepen the flavors, then pureed for a smooth texture. Serve it warm with grilled cheese for a classic pairing.
Ingredients
Scale
Soup Base
- 3 tablespoons olive oil or butter
- 1 medium or large onion, chopped
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (or to taste)
- 1 tablespoon dried oregano
- ½ teaspoon dried basil
- 3 cloves garlic, smashed and minced (about 1 tablespoon)
- 1 28-oz can whole tomatoes, with juices
- 1 15-oz can fire-roasted diced tomatoes, with juices
- 4 cups chicken broth
Finishing
- ½ to 1 cup cream
- ½ cup fresh basil, chopped
Instructions
- Heat the pot: Place a large soup pot over medium-high heat and add the olive oil or butter. Wait until the oil shimmers or the butter fully melts before proceeding.
- Add onion and season: Add the chopped onion to the pot. Season with kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil to build the soup’s aromatic base.
- Sauté the onions: Cook the onions, stirring occasionally, until they become lightly browned and translucent, approximately 5 to 8 minutes.
- Add garlic: Stir in the smashed and minced garlic and sauté for an additional minute until fragrant, making sure not to burn the garlic.
- Add tomatoes and broth: Pour in the can of whole tomatoes (including juices), the can of fire-roasted diced tomatoes (including juices), and the chicken broth. Stir to combine.
- Bring to boil and simmer: Increase heat to high to bring the mixture to a boil. Once boiling, reduce to low heat and simmer uncovered for at least 10 minutes, or up to 45 minutes to deepen flavors.
- Puree the soup: Turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let the soup cool slightly, then blend in batches, handling carefully to avoid hot overflow. Use a towel to cover the blender lid to allow steam to escape safely.
- Reheat and add cream: If needed, warm the pureed soup on the stove again. Turn off the heat and slowly stir in ½ to 1 cup of cream to add richness and smoothness.
- Add fresh basil: Stir in the chopped fresh basil or use it as a garnish when serving for a fresh herbal note.
- Serve: Serve the soup warm, ideally with grilled cheese sandwiches. Optionally, cut grilled cheese sandwiches into small crouton-sized pieces to add to the soup, though they may become soggy quickly.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- Using fire-roasted tomatoes adds a smoky depth to the soup, enhancing the flavor.
- An immersion blender is highly recommended for easy pureeing directly in the pot.
- If you don’t have chicken broth, vegetable broth can be substituted to keep it vegetarian.
- For a dairy-free option, substitute cream with coconut milk or omit entirely.
- Grilled cheese sandwiches pair excellently and can be dipped or cut into croutons for topping.
- Be cautious when blending hot soup to prevent splattering or burns.
