Tomato Soup Recipe

Prepare vegetables

Core and chop tomatoes into roughly 1-inch pieces if using whole or canned diced tomatoes. Dice the onion and carrot into small, even pieces. Mince the garlic.

Heat a large heavy pot or Dutch oven over medium heat. Add the olive oil and let warm for 30 seconds.

Add the diced onion and carrot to the pot. Sauté, stirring occasionally, until the onion is soft and translucent and the carrot begins to soften, about 6–8 minutes.

Add the minced garlic and tomato paste. Cook, stirring, for 1–2 minutes until fragrant and the tomato paste darkens slightly (this removes raw paste flavor).

Add the chopped tomatoes (including juices if using canned), vegetable broth, bay leaf, dried oregano, sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer over medium-high heat.

Reduce heat to low, cover partially with a lid, and simmer gently for 20–25 minutes until the tomatoes are very soft and flavors have melded.

Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until smooth, working carefully to avoid splashing. Alternatively, working in batches, transfer the soup to a blender and purée until smooth; return to the pot.

If you prefer a very smooth texture, pass the puréed soup through a fine-mesh sieve back into the pot, pressing with a spatula to extract as much liquid as possible.

Place the pot back over low heat. Stir in the heavy cream and butter (if using) until incorporated and warmed through, about 2–3 minutes. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are acidic.

Stir in chopped fresh basil, reserving a little for garnish. Keep soup warm but do not boil after adding cream.

Ladle the soup into bowls. Drizzle a little extra-virgin olive oil on top, add a sprinkle of reserved basil, and finish with croutons or a slice of toasted bread on the side.

Serve hot. Leftovers can be cooled, refrigerated up to 4 days, or frozen up to 3 months. Reheat gently over low heat, adding a splash of broth or cream if too thick.