Tomato Onion Soup
Warm up with a bowl of rich, velvety Tomato Onion Soup, a comforting blend of caramelized onions, fresh tomatoes, and delicate herbs. This easy-to-make recipe combines the natural sweetness of sautéed onions and a hint of garlic with the tangy depth of tomato paste and fresh tomatoes, all simmered to perfection in a savory vegetable broth. Finished with optional heavy cream for added indulgence and garnished with fresh parsley or basil, this versatile soup is a delightful choice for lunch or as a starter for dinner. With just 10 minutes of prep time and a robust, homemade flavor that’s perfect for any season, this recipe is sure to become a household favorite. Perfect for vegetarians, it’s a wholesome, satisfying dish packed with bold tomato flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium, thinly sliced yellow onion
- 2 minced garlic cloves
- 6 medium, chopped fresh tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried basil
- 0.25 cup heavy cream (optional)
- 2 tablespoons, chopped fresh parsley or basil leaves (for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until caramelized and golden brown.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the chopped tomatoes and tomato paste to the pot. Stir to combine and cook for 5 minutes to allow the tomatoes to soften.
Pour in the vegetable broth and stir in the sugar, salt, black pepper, and dried basil.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the soup to the pot and stir in the heavy cream, if using. Adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with freshly chopped parsley or basil leaves.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 50.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4000 mg | 85% | |
*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.
