Tomato Soup Recipe

Our favorite tomato soup recipe! Made with pantry staples, this simple homemade tomato soup is creamy, rich, and flavorful.

Serve it with a grilled cheese sandwich for a delicious, comforting meal.

When you’re ready to eat, top your bowl with a swirl of olive oil, a drizzle of coconut milk or heavy cream, lots of fresh black pepper, and fresh basil.

• Prep Time: 15minutes mins
• Cook Time: 30minutes mins
• Total Time: 45minutes mins
• Serves 6

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 6 garlic cloves, chopped
• 2 tablespoons balsamic vinegar
• 2 (28-ounce) cans diced tomatoes
• 3 cups water or vegetable broth
• 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

• Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened.
• Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes, or until the carrots are tender.
• Scoop 4 cups of the soup out of the pot and set aside. Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with the reserved 4 cups of chunky soup. Stir to combine and season to taste.
• Ladle into bowls and serve with a drizzle of coconut milk, a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves for garnish.