Simple Homemade Tomato Soup: A Cozy Kitchen Hug (Print Version)

Whip up a comforting homemade tomato soup with this easy, rustic recipe. Perfect for chilly evenings and family dinners, it's a true kitchen staple.

# 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 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 (28 ounce) cans whole peeled tomatoes, crushed by hand
05 - 4 cups vegetable broth

→ Flavor Boosters

06 - 1 tsp dried basil
07 - 1/2 tsp dried oregano
08 - 1 bay leaf
09 - 1 tsp granulated sugar

→ Finishing Touches

10 - 1/2 cup heavy cream (optional)
11 - Fresh basil leaves, for garnish
12 - Grated Parmesan cheese, for serving

→ Make It Special

13 - Crusty bread, for dipping
14 - Grilled cheese sandwiches

# Instructions:

01 - Start with a good glug of olive oil in a large pot over medium heat, you know, just enough to coat the bottom. Toss in your chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant, about 5-7 minutes. This is where the kitchen starts to smell amazing, a real promise of good things to come. I always make sure they’re truly soft; undercooked onions can throw off the whole vibe of your dish. Don't rush this step, it builds the foundation!
02 - Now, add your minced garlic to the pot. Stir it for about a minute until it’s fragrant – but keep an eye on it! Garlic burns fast, and a bitter garlic taste is a soup killer, trust me, I've been there. Then, toss in the dried basil and oregano, letting them bloom in the warm oil for another 30 seconds. The smell is absolutely intoxicating, a real moment of culinary bliss. This step is crucial for coaxing out all those wonderful herb flavors into this recipe.
03 - Pour in those glorious canned whole peeled tomatoes, crushing them a bit with your hands as you add them (so satisfying!). Add the vegetable broth and the bay leaf. Give it a good stir, then bring everything to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, or even 30 if you have time. This is where all the flavors marry and deepen, creating that rich, comforting tomato soup profile. I often forget to stir occasionally, only to find a little sticking, oops!
04 - Carefully remove the bay leaf – you don't want to blend that! Now, for the fun part: grab your immersion blender and blend the soup right in the pot until it's as smooth or as chunky as you like. If you don't have one, carefully transfer the soup in batches to a regular blender (make sure to vent the lid for hot liquids!). I like mine pretty smooth, but a little texture gives it that rustic homemade feel. Just be careful, it's hot!
05 - Once blended, stir in the pinch of sugar to balance the acidity, and if you're using it, the heavy cream. This is a game-changer for that velvety texture! Let it warm through for another minute or two, but don't boil it once the cream is in. Taste and adjust seasonings – maybe a little more salt, a grind of black pepper. This is your soup, make it sing! I always add a bit more salt than I think I need, then taste.
06 - Ladle your beautiful, warm soup into bowls. Garnish with some fresh basil leaves and a sprinkle of Parmesan cheese, if that's your jam. It looks so inviting, really! Serve it up with some crusty bread for dipping or, my absolute favorite, a grilled cheese sandwich for the ultimate comfort meal. Don't forget to take a moment to just breathe in that incredible aroma before you dig in. Enjoy!

# Notes:

01 - Personal cooking tip I've learned through experience: Always let your onions soften fully; it builds a sweeter, deeper flavor foundation.
02 - Storage advice that actually works from my kitchen trials: If adding cream, stir it in only when reheating to avoid separation, or add it fresh each time.
03 - Substitution I've tried that worked surprisingly well: Swapping a regular can of whole tomatoes for fire-roasted adds a lovely smoky depth.
04 - Serving suggestion that makes this dish extra special: A drizzle of good quality extra virgin olive oil and a sprinkle of flaky sea salt right before serving elevates everything.

# Equipment Needed:

01 - Large pot (Dutch oven works great)
02 - immersion blender (or regular blender)
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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