Description
This easy tomato soup recipe is a comforting and flavorful classic made with pantry staples like diced tomatoes, onions, carrots, and garlic. Enhanced with balsamic vinegar, thyme, and a touch of cream, it’s smooth, creamy, and perfect for serving alongside a grilled cheese sandwich. The soup combines simplicity and rich taste, making it an ideal homemade meal for any day.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter (or an additional 2 tablespoons olive oil)
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 2 (28-ounce) cans diced tomatoes with juices
- 3 cups water or vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Cream & Garnishes
- 1⅓ cups heavy cream, plus more for drizzling
- Fresh basil leaves, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, carrots, garlic, and a pinch of salt. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened.
- Add Liquids and Seasonings: Stir in the balsamic vinegar, then add diced tomatoes with their juices, water (or vegetable broth), heavy cream, dried thyme, red pepper flakes, sea salt, and several grinds of black pepper. Mix well.
- Simmer Soup: Bring the mixture to a simmer and cook, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender and flavors meld.
- Blend Partially: Scoop out 4 cups of the soup and set aside. Transfer the remaining soup to a blender and puree until smooth. Return the pureed soup to the pot with the reserved chunky soup and stir to combine.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls, then drizzle with cream, a drizzle of olive oil, freshly ground black pepper, and garnish with fresh basil leaves.
Notes
- To make the soup dairy-free, substitute heavy cream with full-fat coconut milk.
- For a richer flavor, use vegetable broth instead of water.
- Serve with a grilled cheese sandwich for a classic pairing.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
