Classic Tomato Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (28 ounces each) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Pour in crushed tomatoes and vegetable broth.
5. 5 Add sugar, basil, salt, and pepper. Simmer for 20 minutes.
6. 6 Stir in heavy cream if using, and heat through.
7. 7 Taste and adjust seasoning if necessary.

Nutrition

Tips

• For a smoother soup, use an immersion blender before adding the cream.
• Add a pinch of red pepper flakes for a spicy kick.
• Substitute chicken broth for a richer flavor.
• Use canned diced tomatoes if crushed are unavailable.
• Toast some grated Parmesan cheese on top for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with grilled cheese sandwiches.
• Pair with a side salad for a light meal.
• Top with fresh basil leaves for garnish.
• Enjoy with crusty bread or croutons.

FAQ