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Creamy Tomato Soup with Fresh Tomatoes

A simple yet flavorful tomato soup made with fresh tomatoes, herbs, and a touch of cream. Perfect for a light lunch or a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Ripe Tomatoes cored and roughly chopped
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable Broth (or chicken broth for richer flavor)
  • 1/2 cup Heavy Cream or Coconut Cream (for vegan option)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • to taste Salt and Freshly Ground Black Pepper
  • optional Fresh Basil Leaves for garnish

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped tomatoes, vegetable broth, oregano, and basil to the pot. Bring to a boil.
  4. Reduce heat and simmer for 20-25 minutes, or until the tomatoes are very soft.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, vent the lid to prevent pressure buildup.
  6. Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
  7. Heat through gently, but do not boil.
  8. Serve hot, garnished with fresh basil leaves (optional).

Notes

For a smoother soup, strain the soup through a fine-mesh sieve after blending. You can also add a pinch of sugar to balance the acidity of the tomatoes if needed.