Creamy Homemade Tomato Soup Recipe
Prep: 15 minutes
Cook: 25 minutes
Yields: 4 servings
Cozy up with a bowl of creamy, comforting goodness – our Tomato Soup recipe is here to warm your heart and belly!
Imagine a rich, flavorful hug in a bowl, and you’ll get this amazing soup. It’s a cold-weather staple that’s ridiculously easy to make, using pantry basics you already have on hand.
First, let’s get our veggies ready for a party! Melt some butter in a large pot or Dutch oven over medium heat, then add olive oil, onion, carrots, garlic, and a pinch of salt. Cook, stirring occasionally, until the veggies soften, about 8 minutes.
Next, stir in some balsamic vinegar to give it a tangy twist. Then, add canned tomatoes, water, coconut milk or heavy cream, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, until the carrots are tender, 20 to 25 minutes.
Now, it’s time to get creamy! Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender, and blend until smooth. If you prefer, you can use an blender&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>immersion blender for this step. Return the pureed soup to the pot, along with the 4 cups of chunky soup. Stir to combine.
Finally, season to taste and serve. Top your bowl with a swirl of olive oil, a drizzle of coconut milk or heavy cream, lots of fresh black pepper, and fresh basil. Enjoy with a side of crusty bread, homemade croutons, or a grilled cheese sandwich – the ultimate comfort food combo!
Want something lighter on the side? A cup of this tomato soup is delicious with a simple green salad or a classic Caesar salad. Leftovers keep well for up to 4 days in an airtight container in the refrigerator. For longer storage, freeze the tomato soup for up to 3 months!
Printable Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 cans (14.5 ounces each) canned tomatoes
- 2 cups water
- 1 cup coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- black pepper to taste
- fresh basil for garnish
- olive oil for drizzling
Instructions
- 1. Melt some butter in a large pot or Dutch oven over medium heat.
- 2. Add olive oil, onion, carrots, garlic, and a pinch of salt. Cook, stirring occasionally, until the veggies soften, about 8 minutes.
- 3. Stir in balsamic vinegar, then add canned tomatoes, water, coconut milk or heavy cream, thyme, red pepper flakes, salt, and several grinds of pepper.
- 4. Simmer, stirring occasionally, until the carrots are tender, 20 to 25 minutes.
- 5. Scoop 4 cups of the soup out of the pot and set aside.
- 6. Transfer the remaining soup to a blender and blend until smooth.
- 7. Return the pureed soup to the pot along with the 4 cups of chunky soup. Stir to combine.
- 8. Season to taste and serve. Top with olive oil, coconut milk or heavy cream, black pepper, and fresh basil.
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