Description
This creamy tomato soup is packed with flavor and made with simple ingredients. Perfect for a quick dinner or a comforting meal that warms the soul. You’ll love the combination of fresh tomatoes, aromatic basil, and a smooth, creamy texture.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, about 1 cup, minced
- 1 cup leek, chopped
- 1 can peeled plum tomatoes (14-ounce/400 milliliters)
- 2 cups vegetable stock
- 2 tablespoons double-concentrated tomato paste
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoons dried basil
- ½ cup half and half
- fresh basil for garnish, optional
- croutons for garnish, optional
Instructions
- Melt the butter in a medium pot over medium heat. Add the minced onion and chopped leek, sauté for 3 minutes while stirring occasionally.
- Add the peeled plum tomatoes, vegetable stock, tomato paste, black pepper, salt, brown sugar, and dried basil. Stir well and crush the tomatoes with a spatula. Cover the pot and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes.
- Stir in the half and half, bringing the mixture to a boil again. Turn off the heat and purée the soup until smooth.
- Taste the soup and adjust seasoning as needed.
- Serve with fresh basil, croutons, or other toppings you enjoy.
Notes
You can adjust the thickness of the soup by adding more or less vegetable stock.
For a spicier version, consider adding red pepper flakes or a dash of hot sauce.
This soup stores well in the fridge for up to 3 days and freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 219
- Sugar: 8g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg