Classic Homemade Tomato Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 tablespoons tomato paste
• 1 can (28 ounces) of whole tomatoes with juice
• 2 cups vegetable broth or chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup heavy cream or whole milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
2. Stir in the tomato paste and cook for 2 minutes, until the paste starts to darken.
3. Add the whole tomatoes with their juice, breaking up the tomatoes with a spoon. Stir in the vegetable broth, sugar, dried basil, and oregano. Season with salt and pepper to your taste.
4. Bring the soup to a simmer and cook for 20-25 minutes, or until the vegetables are very tender.
5. Puree the soup with an immersion blender until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
6. If you’re using cream or milk, stir it into the soup and heat through. Adjust the seasoning, if necessary.
7. Serve the soup hot with a side of crusty bread or a sprinkle of grated cheese on top, if desired.

Cooking Notes:

For a vegan version of this tomato soup, omit the cream and use vegetable broth. You can also add a dash of coconut milk for a hint of creaminess without the dairy.

Estimated Prep & Cooking Time:

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Information:

Calories: 150 kcal per serving (without cream)
Total Fat: 8g (with olive oil only)
Sodium: 450mg
Carbohydrates: 18g
Fiber: 4g
Sugar: 10g
Protein: 3g