Description
This Creamy Tomato Soup is a comforting and delicious recipe that combines sautéed aromatics, tangy tomatoes, and rich creaminess from coconut milk or heavy cream. Perfect for a cozy meal, it features a blend of sweet carrots, garlic, balsamic vinegar, and flavorful herbs, served garnished with fresh basil leaves. The soup is smooth and velvety, ideal for any season and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (or an additional 2 tbsp olive oil for a dairy-free version)
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
Liquids and Seasoning
- 2 tbsp balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1â…“ cups full-fat coconut milk or heavy cream
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh basil leaves, for garnish
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add Vegetables: Add the chopped onions, carrots, and a pinch of salt.
- Cook Vegetables: Cook, stirring occasionally, for about 8 minutes, until the vegetables soften.
- Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Balsamic Vinegar: Add the balsamic vinegar and cook for another minute, allowing it to reduce slightly.
- Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth.
- Combine Ingredients: Stir to combine all ingredients together.
- Season Soup: Add the dried thyme, red pepper flakes, and freshly ground black pepper.
- Bring to Simmer: Stir well and bring the mixture to a simmer.
- Cook Soup: Let it cook for 20-25 minutes, or until the carrots are tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return to the pot.
- Add Creaminess: Stir in the coconut milk or heavy cream until well combined.
- Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and enjoy hot.
Notes
- For a dairy-free version, substitute the butter with an extra 2 tablespoons of olive oil and use full-fat coconut milk instead of heavy cream.
- Use vegetable broth for added depth of flavor or water for a lighter version.
- Be cautious when blending hot soup; blend in batches and hold the lid securely to avoid splatters.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust red pepper flakes according to your preferred spice level.
- Garnish with fresh basil leaves just before serving for a pop of freshness and aroma.
