Tomato Soup Recipe

Prepare vegetables

If using fresh tomatoes, core and quarter them. Roughly chop onion and carrot so they measure about 1 cup each. Mince garlic.

Sweat aromatics

Heat olive oil and butter in a large pot over medium heat. Add chopped onion and carrot and cook, stirring occasionally, until the onion is translucent and carrot begins to soften, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Add tomatoes and paste

Stir in the quartered fresh tomatoes (or crushed canned tomatoes) and tomato paste. Cook for 3–4 minutes to begin breaking down tomatoes and to develop flavor.

Add liquid and simmer

Pour in the stock, then add dried oregano, dried basil, smoked paprika (if using), sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until the carrots and tomatoes are very soft and flavors have melded.

Blend until smooth

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

Adjust texture and seasoning

If the soup is too thick, add up to 120 ml (1/2 cup) additional stock or water to reach desired consistency. Reheat gently over low heat.

Add cream

Stir in the heavy cream (or coconut milk) and warm through for 2–3 minutes without boiling. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Ladle the soup into bowls. Drizzle a little extra-virgin olive oil over each serving, scatter torn fresh basil leaves, and add croutons or serve with crusty bread alongside. Serve hot.