Description

This creamy tomato soup recipe is a comforting and flavorful dish made from sautéed onions, carrots, and garlic, simmered with diced tomatoes and broth, then blended smooth and enriched with coconut milk or heavy cream. It’s perfect for a cozy meal and can be easily adapted for dairy-free diets. Garnished with fresh basil, it combines freshness and richness in every spoonful.

Ingredients

Scale

Base Ingredients

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 Flavorings

2 tbsp balsamic vinegar
2 (28-ounce) cans diced tomatoes
3 cups water or vegetable broth
1⅓ cups full-fat coconut milk or heavy cream

Spices and Garnish

1 tsp dried thyme
½ tsp red pepper flakes
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and hot.
Add Vegetables: Add the chopped onions, carrots, and a pinch of salt to the pot.
Cook Vegetables: Stir occasionally and cook for about 8 minutes until the vegetables have softened and are beginning to become translucent.
Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional minute until fragrant. Then add the balsamic vinegar and cook for another minute to let it reduce slightly.
Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and add the vegetable broth or water.
Season Soup: Add the dried thyme, red pepper flakes, and freshly ground black pepper to the mixture.
Simmer: Stir well and bring the soup to a simmer over medium heat.
Cook Thoroughly: Let the soup cook uncovered for 20 to 25 minutes, or until the carrots are tender and fully cooked.
Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Add Creaminess: Stir in the full-fat coconut milk or heavy cream until fully incorporated and smooth.
Adjust Seasoning: Taste the soup and add additional salt and pepper as needed.
Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot for best enjoyment.

Notes

You can substitute vegetable broth with water if desired, though broth adds more depth of flavor.
For a dairy-free version, use extra olive oil instead of butter and coconut milk instead of heavy cream.
Adjust the amount of red pepper flakes to control the level of heat in the soup.
If you don’t have an immersion blender, blending in batches in a countertop blender works well, but be careful with hot liquids.
Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.