A comforting, velvety soup that balances tangy tomatoes with subtle sweetness and aromatic herbs. Perfect for lunch, dinner, or paired with a grilled cheese sandwich.
Ingredients & Key Components:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried basil or 1 tablespoon fresh
- ½ cup heavy cream or coconut milk
- Salt and pepper to taste
Preparation Notes:
Sauté onions and garlic in olive oil until translucent. Add canned tomatoes, crushing slightly with a spoon. Add broth and seasonings. Simmer 20–25 minutes to develop flavor.
Assembly & Cooking:
Use an immersion blender or regular blender to puree until smooth. Stir in cream and adjust seasoning. Serve hot, garnished with fresh basil or a drizzle of cream.
Flavor & Texture Profile:
Smooth, rich, slightly tangy with a subtle sweetness. Cream adds depth and balances acidity.
Serving Suggestions:
Perfect with grilled cheese, croutons, or a sprinkle of Parmesan.
Variations:
- Roast fresh tomatoes for a deeper flavor.
- Use coconut milk for a dairy-free version.
- Add roasted red peppers or smoked paprika for a smoky twist.
