Description
Delight in the comforting warmth of homemade tomato soup made from fresh tomatoes. This vibrant and flavorful dish is perfect for chilly evenings or as a quick lunch. Bursting with the richness of ripe tomatoes, aromatic garlic, and fragrant basil, each spoonful brings back memories of cozy family gatherings. Easy to prepare and utterly satisfying, this soup pairs beautifully with grilled cheese or crusty bread for a delightful meal that warms both heart and soul.
Ingredients
Scale
- 6 cups fresh tomatoes, diced
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash and dice the tomatoes, chop the onion, and mince the garlic.
- Sauté the aromatics: In a large pot over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant (about 1 minute).
- Add tomatoes: Incorporate the diced tomatoes along with their juices. Cook for about 10 minutes until softened.
- Pour in broth: Add vegetable broth, bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Blend it up: Use an immersion blender or carefully transfer to a regular blender to puree until smooth. Leave some texture if desired.
- Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with additional basil or a swirl of cream if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 7g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For enhanced sweetness, roast your tomatoes before adding them to the pot. Customize by adding herbs like oregano or red pepper flakes for a spicy kick. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.