Tomato Soup

Why Make This Recipe

Tomato soup is a comforting classic that warms you up on chilly days. It’s simple to make, rich in flavor, and packed with nutrients. This recipe stands out because it combines fresh ingredients with creamy coconut milk or heavy cream, enhancing the taste and texture. Plus, it’s versatile—enjoy it on its own or pair it with your favorite sandwich. Making tomato soup at home allows you to control the flavors and adjust the spice level to suit your taste.

How to Make Tomato Soup

Ingredients:

• 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 garlic cloves, 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

Directions:

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onion, carrots, garlic, and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, or until the vegetables have softened.
3. Stir in the balsamic vinegar, then add the diced tomatoes, water or vegetable broth, coconut milk, dried thyme, red pepper flakes, salt, and several grinds of black pepper.
4. Simmer the mixture, stirring occasionally for 20 to 25 minutes, or until the carrots are tender.
5. Scoop out 4 cups of the soup and set aside.
6. Transfer the remaining soup to a blender and puree until smooth.
7. Return the pureed soup to the pot with the reserved chunky soup. Stir to combine and season to taste.
8. Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, fresh black pepper, and fresh basil leaves for garnish.

How to Serve Tomato Soup

Tomato soup is best served warm. You can ladle it into bowls and top it with a swirl of coconut milk or olive oil. If you like, pair it with a grilled cheese sandwich or crusty bread for a satisfying meal. Fresh basil leaves make a lovely garnish that adds color and fresh flavor.

How to Store Tomato Soup

If you need to store leftover tomato soup, let it cool to room temperature first. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days in the fridge. You can also freeze the soup for longer storage. Just make sure to use a freezer-safe container and leave some space for expansion. It can be frozen for up to 3 months.

Tips to Make Tomato Soup

• Adjust the sweetness: If your tomatoes are a bit too acidic, add a touch of sugar to balance the flavor.
• Customize the spice: Feel free to add more red pepper flakes or even some cayenne pepper if you like it spicier.
• Garnish: Experiment with different toppings like croutons or a sprinkle of cheese for added texture and flavor.

Variation

You can add vegetables like bell peppers or zucchini for extra nutrition and flavor. Another variation is to include fresh herbs like oregano or parsley, which can brighten the soup even more.

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just peel and chop about 2 pounds of ripe tomatoes and use them in place of canned diced tomatoes.

2. Is this recipe vegan?
Yes, if you use coconut milk and olive oil instead of butter, the recipe is vegan-friendly.

3. Can I make this soup in a slow cooker?
Absolutely! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Puree after cooking as directed.

Creamy Tomato Soup

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and rich tomato soup enhanced with coconut milk for a creamy texture.

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Ingredients

Scale 1x2x3x

• 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 garlic cloves, 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

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Instructions

1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onion, carrots, garlic, and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the vegetables have softened.
3. Stir in the balsamic vinegar, then add the diced tomatoes, water or vegetable broth, coconut milk, dried thyme, red pepper flakes, salt, and several grinds of black pepper.
4. Simmer the mixture for 20 to 25 minutes, or until the carrots are tender.
5. Scoop out 4 cups of the soup and set aside.
6. Transfer the remaining soup to a blender and puree until smooth.
7. Return the pureed soup to the pot with the reserved chunky soup. Stir to combine and season to taste.
8. Ladle into bowls and serve with a drizzle of coconut milk, olive oil, fresh black pepper, and fresh basil leaves for garnish.

Notes

Adjust spice levels and sweetness to your liking. Can also incorporate additional vegetables for more nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 30mg

Keywords: tomato soup, vegan soup, creamy soup, comfort food