Description
This creamy tomato soup recipe is a comforting and flavorful classic, perfect for any season. Made with fresh aromatics, diced tomatoes, and finished with a rich touch of coconut milk or heavy cream, this soup is silky smooth and packed with depth from the balsamic vinegar and spices. Ideal as a nourishing starter or a light meal, it serves 6 to 6 and is easy to make on the stovetop.
Ingredients
Scale
Aromatics
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (or an additional 2 tbsp olive oil for a dairy-free version)
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
Base
- 2 tbsp balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
Seasonings and Garnish
- 1â…“ cups full-fat coconut milk or heavy cream
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and shimmering.
- Add the Vegetables: Add chopped onions, carrots, and a pinch of salt to the pot.
- Cook the Vegetables: Stir occasionally and cook for about 8 minutes until the onions become translucent and carrots soften.
- Add Garlic: Stir in the chopped garlic and cook for an additional minute until the garlic is fragrant but not browned.
- Add Balsamic Vinegar: Pour in the balsamic vinegar and cook for one more minute to allow it to reduce slightly and deepen the flavor.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth or water. Stir well to combine.
- Season: Add dried thyme, red pepper flakes, and freshly ground black pepper.
- Bring to Simmer: Heat the mixture until it comes to a gentle simmer over medium heat.
- Simmer the Soup: Reduce the heat to low and let it cook uncovered for 20-25 minutes until the carrots are completely tender.
- Blend the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
- Add Creaminess: Stir in the coconut milk or heavy cream until fully combined into the soup.
- Adjust Seasoning: Taste the soup and add more salt and freshly ground black pepper if needed to suit your preference.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot for a comforting meal.
Notes
- For a dairy-free version, substitute butter with extra olive oil and use full-fat coconut milk instead of heavy cream.
- You can adjust the thickness of the soup by adding more or less broth or water as preferred.
- Use fresh basil for garnish to add a bright, herbaceous finish to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- If you prefer a chunkier texture, blend only half of the soup and leave the rest chunky.
