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tomato soup with fresh tomatoes

Creamy Tomato Soup with Fresh Tomatoes

A vibrant and flavorful soup made with fresh tomatoes, herbs, and a touch of cream. Perfect for a light lunch or a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Ripe Tomatoes cored and roughly chopped
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth (or chicken broth for richer flavor)
  • 1/2 cup Heavy Cream or Coconut Cream (for vegan option)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • to taste Salt and Freshly Ground Black Pepper
  • optional Fresh Basil Leaves for garnish

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped tomatoes, vegetable broth, oregano, and basil to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the tomatoes are very soft.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, vent the lid to prevent pressure buildup.
  5. Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
  6. Heat through gently, but do not boil.
  7. Serve hot, garnished with fresh basil leaves (optional).

Notes

For a richer flavor, roast the tomatoes before adding them to the soup. You can also add a pinch of red pepper flakes for a touch of heat. Leftovers can be stored in the refrigerator for up to 3 days.