This creamy tomato soup is made with fresh, ripe tomatoes and a touch of cream, giving it a rich, velvety texture and a sweet, tangy flavor. It pairs perfectly with a classic grilled cheese sandwich, making for a comforting and satisfying meal.
This recipe should make about 4 to 6 servings of creamy tomato soup. However, the number of servings may vary depending on the size of the bowls and the appetites of the people you are serving. If you need to make more or less soup, you can adjust the quantities of the ingredients accordingly.
Ingredients:
- 6 large fresh tomatoes, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 cup heavy cream (use dairy free milk to make this recipe vegan)
- 1 teaspoon sugar
- Salt and pepper, to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
- Add the diced tomatoes to the pot, along with the vegetable broth and sugar. Bring the mixture to a simmer and cook for 15-20 minutes, or until the tomatoes are very soft and tender.
- Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through, being careful not to let it boil.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil leaves, and with a grilled cheese sandwich on the side.