This quick and easy homemade fresh tomato soup recipe is 100% beginner-friendly. In half an hour, you can surprise your loved ones or friends with a hearty soup that's full of flavors and looks bold enough to impress.
With plenty of recipes to choose from, this tomato soup stands out with the easy cooking process (no roasting in the oven and no peeling as an option, too) and the rich taste with the balance of the spicy chili and the soothing heavy cream. This soup is anything but boring!
In the summer, using fresh produce from your garden is always great if you have one. However, canned tomatoes work just as well and provide a quicker option.
Ingredients
To make this delicious and creamy tomato soup, you'll need the following ingredients:
- Canned tomatoes
- Fresh tomatoes (can be replaced by an additional can of tomatoes)
- A celery stick
- Onion
- Minced garlic
- Vegetable or chicken broth (I usually prefer vegetable broth for a vegetarian version)
- Olive oil
- Heavy cream
- Ground pepper
- Kosher salt (or another salt of your choice)
- Smoked paprika
- Chili powder or flakes (can be skipped for a milder taste or can be substituted with sweet chili sauce)
- Basil leaves (fresh, dried, or frozen)
- Roasted seeds
- Bread croutons
- Oregano
Directions
1. Preheat a saucepan, add olive oil and sliced onion. Cook for a couple of minutes until translucent.
2. Add the chopped celery stick and minced garlic. Cook, stirring frequently, for another 2 minutes, then remove from heat.
3. Pour the mashed (if used) and canned tomatoes into a stock pot, add the fried veggies and hot broth, stir well.
4. Add the seasoning (ground pepper, salt, smoked paprika, and chili powder or flakes). Adjust the spices if needed to ensure the desired level of spiciness (it will only become creamier afterward, but not much more intense). Cook for 8-10 minutes with lid on.
5. Remove from heat. Add the heavy cream and blend the soup using a hand-held immersion blender until smooth and creamy. Serve with basil leaves, roasted seeds, and/or bread croutons and oregano.
Easy & Creamy Tomato Soup
Ingredients
- 2 cans canned tomatoes
- 350 g mashed tomatoes (can be replaced by an additional can of tomatoes)
- 1 celery stick, thinly sliced
- 1 medium-size onion, thinly sliced
- 3 cloves of garlic
- 2.5 cup vegetable (or chicken) broth (adjust the volume slightly to your liking)
- 2 tablespoon olive oil
- ⅔ cups heavy cream
- ⅓ teaspoon ground pepper
- 1 teaspoon kosher salt (or another salt of your choice)
- ½ teaspoon smoked paprika
- ⅓ teaspoon chilli powder or flakes (can be skipped for a milder taste)
- 2 basil leaves (fresh, dried or frozen)
- roasted seeds, bread croutons, oregano (optional; for serving)
Instructions
- Heat a large saucepan on medium heat, then add olive oil and the sliced onion. Cook for a couple of minutes until the onion is translucent.
- Add the chopped celery stick and minced garlic cloves and cook, stirring frequently, for another 2 minutes and then remove from heat.
- Take a stock pot, pour the mashed (if used) and canned tomatoes into the pot, add the fried veggies and hot broth, stir well.
- Add ground pepper, kosher salt, smoked paprika, and chili powder or flakes. Adjust the spices if needed to ensure the desired level of spiciness. Cook for 8-10 minutes with lid on.
- Remove from heat. Add the heavy cream and blend the soup using a hand-held immersion blender until smooth and creamy.
- Serve with basil leaves and roasted seeds of your choice. You can also add crunchy bread croutons and oregano.
Video
Notes
- Use only canned tomatoes for a quicker meal.
- Skip the chili powder for a milder taste.
- The chili powder can be replaced with the sweet chili sauce.
Dislaimer: This nutrition label has been created using an online calculator, and it may not be 100% accurate.
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