Description

This classic tomato soup recipe is smooth, comforting, and rich in flavor—made with simple ingredients and perfect for pairing with a grilled cheese sandwich.

Ingredients

2 tbsp olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes or crushed tomatoes
1 cup vegetable or chicken broth
1 tsp sugar (optional, to reduce acidity)
1/2 tsp dried basil or thyme
Salt and pepper to taste
1/2 cup heavy cream or milk (optional for creamy version)
Fresh basil or croutons for garnish (optional)

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Instructions

In a large pot, heat olive oil or butter over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 more minute.
Stir in tomatoes (with juices), broth, sugar (if using), and dried herbs. Bring to a simmer and cook uncovered for 15–20 minutes.
Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
Return to heat and stir in cream or milk if desired. Simmer for another 5 minutes. Adjust salt and pepper to taste.
Serve hot, garnished with fresh basil or croutons if using.

Notes

Use San Marzano tomatoes for the best flavor.
Add a pinch of red pepper flakes for a bit of heat.
Double the recipe and freeze leftovers for up to 3 months.