Ingredients
- 2 tbsp unsalted butter or olive oil
- 1 large yellow onion, diced
- 2–3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 28-oz can whole peeled or crushed tomatoes (with juices)
- 2½–3 cups low-sodium vegetable (or chicken) broth, divided (start with 2½ for thicker soup)
- ½–1 tsp sugar or honey, to taste
- ⅛ tsp baking soda (optional, balances acidity)
- ½–¾ cup heavy cream or whole milk (oat/coconut milk for dairy-free)
- ¾–1 tsp kosher salt, to taste
- ½ tsp black pepper
- ½–1 tsp dried basil or Italian seasoning (optional)
- Parmesan and torn basil, for serving (optional)
Equipment
- heavy pot
- immersion blender (or standard blender, vent lid)
- Instant Pot (optional method)
Method
- Melt butter in a pot over medium. Sauté onion with a pinch of salt until translucent and sweet, 6–8 minutes. Add garlic; cook 30 seconds.
- Stir in tomato paste; cook 1–2 minutes until brick red and fragrant.
- Add tomatoes, 2½ cups broth, sugar, and baking soda. Bring to a simmer; cook 12–15 minutes uncovered.
- Blend until smooth. Return to low heat; stir in cream/milk. Season with salt and pepper; thin with remaining broth if desired.
- Serve with basil and Parmesan, if desired.
Nutrition
Calories: 210kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 590mgPotassium: 620mgFiber: 3gSugar: 9gVitamin A: 550IUVitamin C: 15mgCalcium: 120mgIron: 2mg
Notes
Dairy-free: Use olive oil + oat or coconut milk; finish with 1 tbsp olive oil for sheen.
Extra thick: Simmer 5 minutes longer after blending or add 1–2 tbsp grated Parmesan.
Tomato Soup Pasta: Stir in 1 cup small pasta + 1–1½ cups extra broth; simmer 8–10 minutes until al dente, then add cream.
Equipment: Heavy pot and immersion blender (or standard blender—vent lid).
Season to taste: Tomatoes vary; adjust sugar/salt as needed.
Extra thick: Simmer 5 minutes longer after blending or add 1–2 tbsp grated Parmesan.
Tomato Soup Pasta: Stir in 1 cup small pasta + 1–1½ cups extra broth; simmer 8–10 minutes until al dente, then add cream.
Equipment: Heavy pot and immersion blender (or standard blender—vent lid).
Season to taste: Tomatoes vary; adjust sugar/salt as needed.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!