The Creamiest Tomato Soup You Will Ever Try
Prep: 15 minutes
Cook: 25 minutes
Yields: 4 servings
Get ready to warm up with a bowl of creamy, comforting goodness!
Today, we’re diving into the world of soups, and trust me, you won’t want to miss this Say hello to the ultimate tomato soup recipe that’s sure to become a staple in your household.
Imagine a rich, flavorful soup that’s made with pantry ingredients and can be ready in no time. It’s like a big hug in a bowl, perfect for those gray and chilly days. And the best part? It’s incredibly easy to make!
First, let’s get started with the veggies. Melt some butter in a large pot or Dutch oven over medium heat, then add some olive oil. Throw in some onion, carrots, garlic, and a pinch of salt, and cook until the veggies soften. Stir occasionally, and let the magic happen for about 8 minutes.
Next, add a splash of balsamic vinegar to give it a sweet and tangy flavor. Then, it’s time to bring in the big guns – canned tomatoes, water, coconut milk or heavy cream, thyme, red pepper flakes, salt, and some grinds of pepper. Simmer everything together until the carrots are tender, which should take about 20 to 25 minutes.
Now, it’s time to blend part of the soup to make it super creamy. Scoop out 4 cups of the soup and set it aside, then transfer the remaining soup to a blender. Blend until smooth, then return the pureed soup to the pot, along with the 4 cups of chunky soup. Stir everything together, and let the flavors meld.
Finally, it’s time to season to taste and serve. Top your bowl with a swirl of olive oil, a drizzle of coconut milk or heavy cream, some fresh black pepper, and a sprinkle of fresh basil. You can also serve it with a side of crusty bread or some crunchy croutons.
This tomato soup recipe is a game-changer, and it’s perfect for a cozy night in. So go ahead, grab a spoon, and dig in!
Printable Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 cans (28 oz each) crushed tomatoes
- 2 cups water
- 1 cup coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper to taste
- Fresh basil for garnish
- Crusty bread or croutons for serving
Instructions
- 1. Melt butter in a large pot or Dutch oven over medium heat and add olive oil.
- 2. Add onion, carrots, garlic, and a pinch of salt, and cook until the veggies soften, about 8 minutes.
- 3. Add a splash of balsamic vinegar, canned tomatoes, water, coconut milk or heavy cream, thyme, red pepper flakes, salt, and pepper.
- 4. Simmer until the carrots are tender, around 20 to 25 minutes.
- 5. Scoop out 4 cups of the soup and set aside. Blend the remaining soup until smooth.
- 6. Return the pureed soup to the pot along with the chunky soup and stir to combine.
- 7. Season to taste and serve with a swirl of olive oil, a drizzle of coconut milk or heavy cream, black pepper, and fresh basil.
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