Description
A creamy, cozy, and comforting Fresh Tomato Soup made with ripe roma tomatoes, onions, garlic, broth, and a splash of cream. Perfect for chilly days or quick weeknight dinners!
Ingredients
3 pounds roma tomatoes
2 tablespoons olive oil
2 medium onions, thinly sliced
2 cloves garlic, minced
Salt and fresh ground black pepper to taste
4 cups vegetable broth
1/2 cup heavy cream
Optional toppings: Croutons, Parmesan cheese, fresh basil
Instructions
Bring a large pot of water to a boil. Cut a small X on the stem end of each tomato.
Blanch the tomatoes in the boiling water for 1 minute. Transfer to a bowl of cold water to cool. Peel off skins, remove cores, and coarsely chop the tomatoes.
In a large soup pot, heat olive oil over medium-high heat. Add onions and garlic; sauté for about 5 minutes until softened.
Add chopped tomatoes, season with salt and pepper, and cook for another 5 minutes.
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
Use an immersion blender (or transfer carefully to a blender) to puree the soup until smooth.
Return to the pot, stir in the heavy cream, and simmer over low heat for 15 minutes. If too thin, simmer 10 minutes more to thicken.
Taste and adjust seasoning. Serve hot with desired toppings.
Notes
Want a vegan version? Use coconut milk instead of cream.|
No immersion blender? A regular blender works—just blend in batches and use caution with hot liquid.
Freeze without the cream for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 460 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 20 mg