Tomato Soup Recipe

There’s something deeply comforting about a bowl of creamy tomato soup, its velvety texture and rich, tangy flavor warming you from the inside out. This recipe comes together in just 45 minutes, making it perfect for a quick yet satisfying meal. Fresh tomatoes, aromatic herbs, and a hint of sweetness blend harmoniously, creating a dish that’s both nostalgic and vibrant. Whether paired with a grilled cheese sandwich or enjoyed on its own, it’s a timeless classic that never fails to delight.

The silky smooth consistency of this soup is achieved with minimal effort, thanks to a quick blend of simmered ingredients. Its bright, tangy notes are balanced by a touch of cream, adding a luxurious finish. In just 15 minutes of prep and 30 minutes of cooking, you’ll have a dish that’s as nourishing as it is delicious. Perfect for cozy nights or busy weekdays, this tomato soup is a reminder that simple ingredients can create something truly extraordinary.

Ingredients for Creamy Tomato Soup

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter (or substitute with an additional 2 tablespoons olive oil)
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 6 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 2 (28-ounce) cans diced tomatoes
• 3 cups water or vegetable broth
• 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Fresh basil leaves, for garnish

Step-by-Step Instructions

1. Heat the oil and butter: In a large pot over medium heat, combine the olive oil and butter. Once melted, add the onions, carrots, garlic, and a pinch of salt. Cook for 8 minutes, stirring occasionally, until softened.
2. Add the vinegar: Stir in the balsamic vinegar, scraping any bits from the bottom of the pot.
3. Combine the soup base: Add the diced tomatoes, water (or broth), coconut milk (or cream), thyme, red pepper flakes, salt, and several grinds of black pepper. Stir well to combine.
4. Simmer: Bring the soup to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the carrots are tender.
5. Blend partially: Scoop out 4 cups of the soup and set aside. Transfer the remaining soup to a blender and puree until smooth.
6. Combine and season: Return the pureed soup to the pot with the reserved chunky soup. Stir to combine and season with additional salt and pepper to taste.
7. Serve: Ladle the soup into bowls. Drizzle with coconut milk and olive oil, sprinkle with freshly ground black pepper, and garnish with fresh basil leaves.

Perfect Pairings: Serving Suggestions

This creamy tomato soup pairs beautifully with a variety of sides. Try serving it with a grilled cheese sandwich for a classic comfort meal. For a lighter option, pair it with a crusty baguette or a fresh garden salad. Don’t forget to drizzle extra coconut milk and olive oil on top for added richness and flavor!

Make It Your Own: Recipe Variations

Customize this soup to suit your taste! Swap the coconut milk for heavy cream if you prefer a richer texture. Add a handful of fresh spinach or kale during the last few minutes of cooking for a nutrient boost. For a smoky twist, try adding a teaspoon of smoked paprika or a splash of liquid smoke.

Save It for Later: Storage and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of water or broth to reach your desired consistency. This soup also freezes well—just thaw overnight in the fridge before reheating.

Quick Tips for Time-Saving Success

To save time, chop your veggies in advance and store them in the fridge. Use a high-speed blender for quicker pureeing, or skip the blending step altogether if you prefer a chunkier texture. If you’re in a rush, simmer the soup for just 15 minutes—the carrots will still soften, though they may take a bit longer to blend smoothly.

Tomato Soup

Amy

There’s something deeply comforting about a bowl of creamy tomato soup, its velvety texture and rich, tangy flavor warming you from the inside out. This recipe comes together in just 45 minutes, making it perfect for a quick yet satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

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• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 6 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 2 28-ounce cans diced tomatoes
• 3 cups water or vegetable broth
• 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

 

• Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
• Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
• Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
• Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.

Keyword comfort food, creamy, recipe, soup, tomato

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