Rich and Creamy Homemade Tomato SoupEgg
Warm up with this rich and creamy homemade tomato soup, perfect for cold days! Made with simple pantry staples like whole peeled tomatoes, aromatic onion, garlic, and a touch of cream, this recipe delivers deep, comforting flavors in every spoonful. It’s an easy, reliable way to create a restaurant-quality meal at home. Serve it with crusty bread or crunchy croutons for the ultimate cozy experience that the whole family will love. Ditch the canned version today!
Ingredients
2 cans of whole peeled tomatoes
6 cloves Garlic (minced)
2 tbsp Butter
3 tbsp Olive oil
3 cups of stock (veggie) or water
1 tbsp Sugar
1 tsp Black Pepper
to taste Salt
For flavoring Cream (Malai)
For garnishing Basil Leaves
pinch Dry Thyme
pinch Oregano
1 no. Yellow Onion (chopped)
Instructions
1
Chop the yellow onion and mince the garlic cloves.
2
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
3
Add the chopped onions and cook for about eight minutes, stirring occasionally, until they are softened and translucent.
4
Add the minced garlic to the pot. Stir constantly for about five minutes to ensure it becomes aromatic without burning.
5
Pour in the two cans of whole peeled tomatoes (including the juice).
6
Add the vegetable or chicken stock (or water), sugar, black pepper, and a generous pinch of salt.
7
Bring the mixture to a boil, then reduce the heat to a simmer.
8
Add the dried thyme and oregano if using. Let the soup simmer for 30 minutes to reduce and allow the flavors to meld.
9
Remove the pot from the heat. Use an immersion blender to process the soup until it reaches a silky, smooth consistency.
10
Be careful not to over-blend to avoid bitterness.
11
Stir in a splash of cream to add richness. Taste the soup and adjust the seasoning with more salt or pepper if needed.
12
Ladle the hot soup into bowls. Garnish with fresh torn basil and serve with crusty bread or homemade croutons.
Nutrition Facts
6 servings per recipe
