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Creamy Tomato Soup (Stovetop) - Simple, Cozy, and Comforting

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and diced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano) or crushed tomatoes
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1 bay leaf (optional)
  • 1/2 to 3/4 cup heavy cream, half-and-half, or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan, plus more for serving (optional)
  • Fresh basil or parsley, for garnish (optional)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Sauté the aromatics: In a large pot over medium heat, warm the olive oil or butter. Add the onion and carrot with a pinch of salt. Cook, stirring occasionally, until soft and lightly golden, about 6–8 minutes.
  2. Add garlic and tomato paste: Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1–2 minutes, stirring often, to deepen the flavor.
  3. Add tomatoes and broth: Pour in the canned tomatoes with their juices. If using whole tomatoes, crush them with a spoon. Add the broth, oregano, bay leaf, and sugar if using. Season with a little more salt and pepper.
  4. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes to blend the flavors. Stir occasionally to prevent sticking.
  5. Blend until smooth: Remove the bay leaf. Use an immersion blender to puree the soup until silky. If using a countertop blender, carefully blend in batches, venting the lid to release steam. Return the soup to the pot.
  6. Add cream and cheese: Reduce heat to low. Stir in the cream (start with 1/2 cup and add more to taste) and Parmesan if using. Warm gently for 2–3 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if you like a little heat.
  7. Serve: Ladle into bowls. Top with a drizzle of cream, extra Parmesan, cracked black pepper, and torn basil. Serve with grilled cheese, toasted sourdough, or crunchy croutons.