Ingredients
Soup Base
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes, with juices
- 2 cups vegetable broth or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
Flavor Enhancers
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
For Creamy Finish (Optional)
- ½ cup heavy cream or half-and-half
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
Step 1: Build the Flavor Base
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent. Avoid browning, as this can change the flavor of the soup.
Add the minced garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Tomato Paste
Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly. This step caramelizes the paste and deepens the tomato flavor, making the soup taste richer and less acidic.
Step 3: Add Tomatoes and Broth
Pour in the canned tomatoes with their juices, breaking them up slightly with a spoon. Add the broth, salt, pepper, sugar (if using), basil, oregano, and paprika.
Stir well and bring the soup to a gentle simmer.
Step 4: Simmer
Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken naturally.
Step 5: Blend Until Smooth
Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth.
If using a countertop blender, blend in batches and return the soup to the pot. Be careful with hot liquids.
Step 6: Add Cream (Optional)
Return the soup to low heat and stir in the heavy cream if using. Heat gently for 2 to 3 minutes, avoiding a boil.
Taste and adjust seasoning as needed.
Serving Suggestions
Serve hot with grilled cheese, crusty bread, garlic breadsticks, or a simple side salad. Garnish with fresh basil, cracked black pepper, or a drizzle of olive oil if desired.
Storage and Reheating
Allow the soup to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
