Homemade Cream of Tomato Soup

This Homemade Cream of Tomato Soup recipe is delicious and especially quick to make. In fact, it doesn’t take much longer than opening a can of tomato soup and warming it up. In just 20 minutes, you can enjoy a homemade tomato soup!

Recipe

Ingredients

• 1 tbsp butter or olive oil
• 1 onion peeled and finely chopped
• 1 clove garlic peeled and minced
• 2 pounds Roma tomatoes chopped, about 6-8 tomatoes
• 2 tbsp tomato paste
• ½ tsp thyme
• 1 tsp white sugar (organic for vegan-friendly) or more to taste
• 1 tbsp balsamic vinegar
• 1 cup vegetable broth
• ½ cup cream 15%
• salt and pepper to taste

Optional Garnishes

• basil chopped, fresh
• pepitas

Instructions

• Heat the butter in a large pot, over medium heat. Add the onion and garlic, and cook for 4-5 minutes, until softened.
• Add the tomatoes and tomato paste. Stir to combine, and cook for 1-2 minutes.
• Add the thyme, sugar, and balsamic vinegar. Cook for 2-3 more minutes.
• Add the broth. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• Use an immersion blender to process the soup until it is a creamy consistency. (I like to leave mine just a little bit chunky.) If you do not have an immersion blender, carefully transfer to a regular blender, process, and then return it to the pot.
• Stir in the cream. Add additional salt and pepper, if desired. Serve garnished with the basil and pepitas.

Nutrition