Sauté aromatics: Heat olive oil or butter in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute.
Add tomatoes and broth: Stir in crushed tomatoes and broth. Add sugar, salt, pepper, and basil. Bring to a simmer and cook for 15–20 minutes to let flavors meld.
Blend until smooth: Use an immersion blender directly in the pot, or transfer soup in batches to a blender. Blend until smooth and creamy.
Add cream (optional): Stir in cream or milk for a richer, creamier soup. Adjust seasoning to taste.
Serve: Garnish with fresh basil, croutons, or a drizzle of cream. Serve hot with grilled cheese or crusty bread.
💡 Tips:
Roasting fresh tomatoes with a little olive oil before adding gives an extra depth of flavor.
For a smoky twist, add a pinch of smoked paprika.
Leftover soup freezes well—freeze in portions for easy meals.
If you like, I can also give a super creamy, restaurant-style tomato soup version that’s ultra-smooth and slightly sweet, perfect for serving at dinner parties. Do you want me to do that?
