Tomato Soup

To make homemade tomato soup from scratch, start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and cook until translucent, then stir in 2 minced garlic cloves for another minute. Next, add 28 oz of canned tomatoes and 2 cups of vegetable broth. Bring the mixture to a simmer and cook for 20 minutes. Finally, use an immersion blender to puree the soup until smooth, stir in 1 teaspoon of sugar, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 cup of heavy cream. Heat through without boiling, and enjoy!

This tomato soup recipe is not suitable for a vegan diet due to the inclusion of heavy cream. However, you can easily make it vegan by substituting the heavy cream with coconut milk or a plant-based cream alternative. Additionally, ensure that the vegetable broth you use is vegan-friendly.

If you need a substitute for heavy cream in tomato soup, consider using coconut milk, cashew cream, or a non-dairy cream alternative. These options will provide a creamy texture without the dairy, making your soup lighter and suitable for those with dietary restrictions.

To store leftover tomato soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days. If you want to store it for a longer period, consider freezing the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.

Tomato soup pairs wonderfully with a variety of side dishes. Classic options include grilled cheese sandwiches, crusty bread, or a fresh garden salad. For a more gourmet touch, try serving it with a pesto swirl or a sprinkle of fresh basil on top. These pairings enhance the flavors of the soup and create a satisfying meal.