Here's A Simple And Classic Recipe For Tomato Soup

Written by John fenster

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2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 cans (28 oz each) whole tomatoes 1 can (14 oz) diced tomatoes 1/2 cup tomato paste 4 cups vegetable or chicken broth 1 teaspoon sugar 1 teaspoon dried basil 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 cup heavy cream Fresh basil leaves, chopped, for garnish


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Set the olive oil in a big pot over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft.


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Add the chopped garlic and cook for another minute or two, until the garlic smells good.


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Add the tomato paste, chopped tomatoes, and whole tomatoes. Use a spoon or knife to cut the whole tomatoes into pieces.


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Put in the sugar, dried oregano and basil, salt, and pepper. You can also use chicken broth. Mix things together well.


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Once the soup starts to simmer, turn down the heat, cover it, and let it simmer for 20 to 25 minutes. This will give the tastes time to blend.


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Now is the time to add the heavy cream if you want a creamier soup. If you need to, change the flavor.


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Pour the soup into a blender and mix it until it is smooth. To use a blender without an immersion mixer, you can add the soup in small amounts at a time, being careful with hot liquids.