*For the Tomato Soup*: – Page 2

Instructions:

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?

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