Bowl Of Tomato Soup Recipe

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1. 1

   Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5–7 minutes.

2. 2

   Add minced garlic and cook for 30–60 seconds, until just fragrant.

3. 3

   Stir in the crushed tomatoes and vegetable stock. Add sugar, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp chili flakes. Bring the mixture to a gentle simmer.

4. 4

   Add the bay leaf and continue to simmer on low heat for 15–20 minutes, stirring occasionally to prevent sticking.

5. 5

   Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or carefully purée in batches in a blender.

6. 6

   Stir in the heavy cream and continue to simmer for another 2–3 minutes until heated through and creamy.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Ladle the soup into bowls and garnish with the chopped fresh basil. Optional: drizzle a little extra cream or olive oil on top.