Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot or celery stalk, chopped (optional)
- 2 cans (28 oz) San Marzano whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1/2 cup heavy cream or full-fat coconut milk
- Salt and pepper to taste
- Handful of fresh basil (or 1 teaspoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
- Optional add-ins: shredded parmesan, roasted red peppers, crushed red pepper, sriracha
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onion, garlic, and optional carrot or celery. Sauté until soft and golden, seasoning with a pinch of salt.
- Add canned tomatoes and crush slightly with a spoon. Pour in broth and add bay leaf. Simmer gently for 20 minutes.
- Remove bay leaf. Blend soup using an immersion blender or in batches in a regular blender until smooth.
- Turn off heat and stir in heavy cream or coconut milk slowly.
- Season with salt, pepper, and optional balsamic vinegar to taste.
- Serve hot with optional toppings like fresh basil, parmesan, or a drizzle of cream.
Notes
To avoid curdling, always add the cream after removing the soup from heat. For a dairy-free version, use full-fat coconut milk. This soup freezes well—just add cream after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg