Creamy Garden Fresh Homemade Tomato Soup (Print Version)

Homemade Tomato Soup: Enjoy my easy, creamy recipe with fresh tomatoes. Perfect for a cozy night, sharing kitchen mishaps & love for this comforting soup!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 lbs fresh ripe tomatoes, roughly chopped (Roma or San Marzano are great)
02 - 1 large yellow onion, diced
03 - 4 cups vegetable broth

→ Flavor Boosters

04 - 4 cloves garlic, minced
05 - 1/4 cup olive oil
06 - 1/2 tsp salt (plus more to taste)
07 - 1/4 tsp black pepper (plus more to taste)

→ Cream & Finishing Touches

08 - 1/2 cup heavy cream
09 - 1/4 cup fresh basil leaves, torn for garnish

→ Optional Extras

10 - Pinch of red pepper flakes (for a little heat)
11 - 1 tbsp tomato paste (for deeper flavor)

# Instructions:

01 - Get a nice heavy-bottomed pot or Dutch oven over medium heat and pour in a good glug of olive oil. Once it shimmers, toss in your diced yellow onion. Stir it around, letting it soften and become translucent, about 5-7 minutes. You're looking for that sweet, slightly caramelized smell to start wafting through your kitchen – that’s when you know you’re on the right track. This is where I sometimes get impatient and try to rush it, but honestly, letting the onion truly soften makes a huge difference in the final flavor of your soup. Don't skip this gentle sauté; it builds the foundation.
02 - Once the onion is soft, throw in your minced garlic. Stir it for just a minute until it’s fragrant – you’ll smell it! Be careful not to burn it, because burnt garlic is a sad, bitter thing. Then, tumble in your chopped fresh tomatoes. Give everything a good stir, making sure the tomatoes are coated with the onion and garlic. You’ll start to see the tomatoes breaking down a little, releasing their juices. It’s a beautiful sight, honestly, all that vibrant red. This step makes me feel like a real chef, even when I'm just winging it.
03 - Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. This is the magic time where all those individual flavors really get to know each other and meld into something truly special. The kitchen will start to smell incredible, a deep, rich tomato aroma. I often peek in, give it a stir, and just enjoy the bubbling. This slow simmer is essential for developing the deep, sweet taste of your soup.
04 - Now for the fun part! Carefully, <em>so carefully</em>, transfer the hot soup mixture to a blender. If you have an immersion blender, even better – you can do it right in the pot! Blend until the soup is completely smooth and creamy. This is where that "oops, the lid wasn't on" story comes from, so learn from my mistake, hon! If it’s too thick, add a little more broth until it’s your desired consistency. You want it velvety, not chunky. The vibrant color after blending is just gorgeous.
05 - Pour the silky smooth soup back into the pot. Stir in the heavy cream until it’s fully incorporated and the soup takes on a beautiful, pale orange hue. Let it heat through gently for another 5 minutes, but don't let it boil after adding the cream – you don't want it to curdle. This is where it really transforms into that comforting bowl you crave. Taste it! This is your moment to adjust the salt and pepper. Maybe a little more salt? A dash of pepper? Trust your taste buds.
06 - Ladle your warm, inviting soup into bowls. Tear some fresh basil leaves over the top – the green pop against the red is just lovely. A drizzle of good olive oil is always a nice touch too. I love serving this with a crusty piece of bread for dipping, or honestly, a grilled cheese sandwich is its soulmate. The aroma of basil and warm tomato is just so comforting. Enjoy this simple pleasure; it's honestly one of my favorite things to make.

# Notes:

01 - Always use good quality, ripe tomatoes for the best flavor; it makes all the difference.
02 - If freezing, store the soup before adding cream, then add when reheating for best texture.
03 - High-quality canned San Marzano tomatoes are a great substitute if fresh aren't available.
04 - Serve with a gooey grilled cheese sandwich—it's honestly the perfect pairing!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Blender (or immersion blender)
03 - Cutting board
04 - Knife

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 20-25g
Total Carbohydrate: 25-30g
Protein: 5-7g

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