Can I make this soup vegan?

Absolutely! Simply use your favorite unsweetened plant milk instead of heavy cream or dairy milk. Almond milk, oat milk, or cashew milk all work well and create a deliciously creamy texture.

How do I store leftover tomato soup?

Store cooled soup in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two as they meld together. You can also freeze portions for up to 3 months.

What if I don't have fresh herbs?

While fresh herbs provide the best flavor, you can substitute dried herbs in a pinch. Use 1/3 the amount of dried herbs compared to fresh (so 1 teaspoon dried basil instead of 1 cup fresh).

Creamy Tomato Soup: A Cozy Classic You Can Make Anytime

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes (or whole peeled tomatoes); 2 cups vegetable broth (or chicken broth); 1 tablespoon sugar (essential for balancing acidity); ½ cup heavy cream (or half-and-half); ¼ cup fresh basil leaves, chopped; Salt and black pepper to taste; Optional: Red pepper flakes for a little heat

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes (or whole peeled tomatoes)

2 cups vegetable broth (or chicken broth)

1 tablespoon sugar (essential for balancing acidity)

½ cup heavy cream (or half-and-half)

¼ cup fresh basil leaves, chopped

Salt and black pepper to taste

Optional: Red pepper flakes for a little heat

Instructions

1. **Sauté Aromatics:** Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.

2. Add the minced garlic (and red pepper flakes if using) and cook for 1 minute until fragrant.

3. **Simmer:** Pour in the crushed tomatoes (with their juices), the vegetable broth, and the sugar. Stir well to combine.

4. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 15–20 minutes to let the flavors meld.

5. **Blend:** Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth.

6. *Alternative:* If using a standard blender, transfer the hot soup in batches (remove the center cap of the lid to let steam escape) and blend until smooth. Return soup to the pot.

7. **Finish:** Stir in the heavy cream and fresh chopped basil. Season generously with salt and black pepper to taste.

8. **Serve:** Serve hot, ideally with a side of crusty bread or a gooey grilled cheese sandwich.

Notes

Why Sugar? Canned tomatoes can be very acidic. Adding a tablespoon of sugar (or honey) neutralizes that tartness and brings out the natural tomato flavor.

Vegan Option: Substitute the butter for olive oil and use full-fat canned coconut milk instead of heavy cream for a dairy-free version.

Texture: If you prefer a rustic soup, you can skip the blending step or pulse it only a few times to leave some chunks of tomato.

Storage: This soup freezes beautifully *before* adding the cream. If you have leftovers with cream, reheat them gently on low heat to prevent separation.

Author: Anna Lovae
Prep Time: 10
Cook Time: 20
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian