Description
This creamy tomato soup is a comforting and flavorful dish perfect for any season. Made with a blend of fresh vegetables, diced tomatoes, and rich coconut milk or heavy cream, it offers a delightful balance of savory, tangy, and creamy flavors. The soup is enhanced with garlic, balsamic vinegar, and herbs, then blended to a smooth, velvety texture. Garnished with fresh basil, this easy-to-make recipe serves as a perfect starter or light meal.
Ingredients
Scale
Base Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (or an additional 2 tbsp olive oil for a dairy-free version)
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
Tomato and Broth
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
Seasonings and Additions
- 2 tbsp balsamic vinegar
- 1⅓ cups full-fat coconut milk or heavy cream
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh basil leaves, for garnish
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat to melt the butter and warm the oil.
- Add Vegetables: Add the chopped onions, carrots, and a pinch of salt. Cook while stirring occasionally for about 8 minutes until the vegetables soften and start to become fragrant.
- Add Garlic and Vinegar: Stir in the chopped garlic and cook for one additional minute until aromatic. Then, add the balsamic vinegar and continue cooking for another minute, allowing the vinegar to reduce slightly and deepen in flavor.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth or water. Stir well to combine all ingredients in the pot.
- Season: Add the dried thyme, red pepper flakes, and freshly ground black pepper to the pot. Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Simmer Soup: Let the soup cook uncovered for 20-25 minutes, or until the carrots are fully tender and flavors meld together.
- Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, then return to the pot.
- Add Creaminess: Stir in the coconut milk or heavy cream until fully incorporated, creating a creamy texture. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot for a warming meal.
Notes
- For a dairy-free version, substitute butter with extra olive oil and use coconut milk instead of heavy cream.
- You can adjust the thickness of the soup by adding more or less broth or water.
- If you prefer a chunkier texture, blend only half of the soup or pulse the blender gently.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days, and freezes well.
- Adding a pinch of sugar can help balance the acidity if the tomatoes are too tart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
