There’s nothing quite like a bowl of homemade Tomato Soup, especially when it’s as rich and flavorsome as this recipe.
Perfect for those cozy evenings, this soup combines the tanginess of tomatoes with the creaminess of coconut milk or heavy cream, delivering a heartwarming meal that’s both simple and satisfying.
Best enjoyed with a side of grilled cheese, this is a classic dish that never fails to delight.
How to Prepare Tomato Soup
- Start by heating a mix of olive oil and butter in a large pot over medium heat. Toss in the chopped onions, carrots, and garlic, seasoning with a pinch of salt. Cook this mixture for about 8 minutes, stirring occasionally, until everything is nicely softened.
- Next, add a splash of balsamic vinegar for a touch of acidity, followed by the diced tomatoes, your choice of water or vegetable broth, creamy coconut milk or heavy cream, dried thyme, a hint of red pepper flakes for a little kick, salt, and a few grinds of black pepper for added depth.
- Let the mixture simmer for about 20 to 25 minutes, stirring it now and then. You’ll know it’s ready when the carrots are tender and the flavors have melded beautifully.
- To create a smooth texture with a bit of chunkiness, remove 4 cups of the soup and set it aside. Blend the rest of the soup until smooth, then mix it back with the reserved chunky soup.
- Finish off by seasoning the soup to your liking. Serve it in bowls, topped with a drizzle of coconut milk or olive oil, a sprinkle of freshly ground black pepper, and a few basil leaves for a fresh, herby touch.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions chopped
- 2 medium carrots chopped
- 6 garlic cloves chopped
- 2 tablespoons balsamic vinegar
- 2 28-ounce cans diced tomatoes
- 3 cups water or vegetable broth
- 1⅓ cups full-fat coconut milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- Fresh basil leaves
- In a large pot, heat olive oil and butter over a medium flame. Add onions, carrots, garlic, and a bit of salt. Cook for about 8 minutes until they soften, stirring occasionally.
- Pour in balsamic vinegar, then mix in diced tomatoes, water or vegetable broth, coconut milk or heavy cream, dried thyme, red pepper flakes, salt, and a few twists of black pepper. Allow the soup to simmer, stirring it occasionally, for 20 to 25 minutes until the carrots are soft.
- Remove 4 cups of the soup and keep it aside. Pour the rest into a blender and blend until smooth. Combine this pureed soup with the chunky soup you set aside.
- Season the soup as per your taste. Serve it garnished with a drizzle of coconut milk or olive oil, freshly ground black pepper, and fresh basil leaves.
Storing the Tomato Soup
This tomato soup is great for leftovers and can be easily stored. Once cooled, transfer it to an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. To reheat, thaw it in the refrigerator overnight (if frozen) and warm it up on the stove or in the microwave. Remember, the soup might separate when frozen, so just give it a good stir after reheating.