Weeknight Tomato Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh basil leaves for garnish
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Preparation
Step 1
In a large pot, heat olive oil over medium heat.
Step 2
Add chopped onion and cook until translucent, about 5 minutes.
Step 3
Stir in minced garlic and cook for an additional minute.
Step 4
Pour in crushed tomatoes and vegetable broth, stirring to combine.
Step 5
Add sugar, salt, and pepper to taste.
Step 6
Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
Step 7
For a creamier soup, stir in the heavy cream just before serving.
Step 8
Garnish with fresh basil leaves before serving.
Step 9
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Chef's notes
For a richer flavor, consider adding a splash of red wine.
Serve with crusty bread or grilled cheese sandwiches.
For a dairy-free version, omit the heavy cream.
