Rich Tomato Soup
Velvety, flavorful, and brimming with wholesome ingredients, this rich tomato soup is the ultimate comfort food. Made from scratch with fresh, ripe tomatoes, aromatic vegetables, and a touch of tomato paste for depth, this recipe creates a hearty, homemade soup that’s perfect for cozy nights or as a light lunch. Slowly simmered with dried oregano, a hint of sugar, and a fragrant bay leaf, each spoonful delivers a harmonious blend of savory and slightly sweet notes. Creamy in texture—especially with an optional swirl of heavy cream—this versatile soup can be garnished with fresh basil for a burst of color and freshness. Ready in just 40 minutes and easy to make in one pot, this classic tomato soup is a perfect choice for busy weeknights, meal prepping, or serving with a slice of crusty bread. Warm, comforting, and packed with flavor, it’s a timeless recipe that never fails to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 6 large tomatoes, chopped
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.25 cup heavy cream (optional)
- 5 fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chopped tomatoes and tomato paste to the pot. Stir well to combine and cook for 2–3 minutes.
Pour in the vegetable stock, then add the sugar, salt, black pepper, dried oregano, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
If desired, stir in the heavy cream for a richer flavor.
Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 66.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5620 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
