Tomato Soup Recipe

Chop

Wash and core the tomatoes if using fresh, then chop coarsely. Peel and dice the onion and carrot. Smash or mince the garlic cloves.

Heat a large heavy pot over medium heat. Add olive oil and 1 tablespoon butter. When shimmering, add the diced onion and a pinch of salt. Sauté until translucent, about 5–7 minutes.

Add the chopped carrot and cook 3–4 minutes more until it begins to soften. Stir in the garlic, dried oregano, smoked paprika and red pepper flakes and cook for 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen its flavor. Add the chopped fresh tomatoes (or drained canned tomatoes) to the pot and break up larger pieces with a spoon.

Pour in the vegetable or chicken stock, add the optional sugar if using, and bring the mixture to a gentle simmer. Lower heat and simmer uncovered for 20–25 minutes until the carrots are tender and flavors have melded.

Remove the pot from heat. Use an immersion blender to puree the soup directly until smooth. Alternatively, working in batches, carefully transfer the soup to a blender and puree until smooth, then return to the pot.

Place the pot back on low heat. Stir in the heavy cream (reserve a tablespoon for garnish if desired) and the extra teaspoon of butter for added silkiness. Warm gently—do not boil—about 3–4 minutes. Taste and season with salt and freshly ground black pepper, adjusting as needed.

Stir in chopped fresh basil, reserving a few leaves for garnish.

Ladle the soup into bowls. Drizzle with remaining cream or olive oil if desired and top with remaining basil. Serve hot with crusty bread or grilled cheese.