Tangy Herbed Tomato Soup
Savor the comforting warmth of Tangy Herbed Tomato Soup, a vibrant medley of ripe tomatoes, fresh basil, and aromatic spices that brings a cozy twist to a classic dish. This hearty recipe pairs the natural sweetness of tomatoes and onions with a tangy kick of balsamic vinegar and a touch of sugar, creating a beautifully balanced flavor profile. Simmered to perfection with a fragrant blend of dried oregano and freshly chopped basil, this velvety soup is pureed into a silky-smooth texture that’s optionally enriched with a drizzle of heavy cream. Perfect for chilly evenings, it’s easy to make in under 45 minutes and comes to life when served alongside crusty bread or garnished with an extra swirl of cream. Whether you're looking for a wholesome appetizer or a satisfying main course, this nourishing, flavor-packed tomato soup is a must-try for the season.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 0.25 cup heavy cream (optional)
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 0.33 cup, chopped fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 loaf crusty bread (optional for serving)
Instructions
Preheat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring frequently, to deepen its flavor.
Roughly chop the tomatoes and add them to the pot. Stir everything together and let cook for 5 minutes until the tomatoes begin to break down.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the balsamic vinegar, sugar, dried oregano, salt, and black pepper. Stir to combine.
Cover the pot, reduce the heat to low, and let it simmer for 20 minutes to develop the flavors.
Remove the pot from the heat and use an immersion blender to carefully puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a standard blender.
If desired, stir in the heavy cream for extra richness.
Return the pot to low heat and mix in the chopped fresh basil. Taste and adjust seasoning with additional salt or pepper if necessary.
Serve hot in bowls, optionally with crusty bread or a drizzle of cream for garnish.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.9 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1002 mg | 21% | |
*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.
