This quick and creamy tomato soup is simple to make at home and comes together in about 30 minutes. You can use either fresh or canned tomatoes — both give a rich, comforting flavor. For a silky, smooth texture, blend the soup well and strain it before serving. It’s the perfect warm bowl for any day.

Ingredients :

• Tomatoes: 500 grams (about 6–7 medium) ripe red tomatoes, chopped. Alternatively, use two 28-ounce cans of crushed or peeled San Marzano tomatoes.
• Onion: ½ medium yellow or white onion, finely chopped.
• Garlic: 2–3 cloves, minced.
• Fats: 1–2 tablespoons butter or extra virgin olive oil.
• Liquid: 1 cup water or low-sodium vegetable broth.
• Seasonings: 1 tsp sugar (to balance acidity), ½ tsp freshly crushed black pepper, and salt to taste.
• Herbs (optional): 1 small bay leaf and a few fresh basil leaves.
• Cream (optional): 1–2 tablespoons heavy cream for a richer texture

Instructions :

Sauté the aromatics:
In a pot or a Dutch oven, melt some butter over medium-low heat. Add the bay leaf (if you’re using one), along with the chopped onion and garlic. Cook gently for about 3 to 5 minutes, stirring now and then, until the onions turn soft and see-through, filling your kitchen with a lovely aroma.

Cook the tomatoes:
Add the chopped tomatoes to the pot along with a generous pinch of salt. Give everything a good stir so the flavors come together. Cover the pot and let it simmer for about 8 to 10 minutes, until the tomatoes break down completely and turn soft and pulpy. If you’re using fresh basil leaves, toss them in near the end for a lovely, fresh aroma.

Blend the soup:
Once the tomatoes are cooked, take the pot off the heat and remove the bay leaf. Let the mixture cool for a few minutes so it’s easier to handle. Then, pour it into a blender and blend until it turns into a smooth, creamy purée. If you prefer a velvety texture, strain the soup through a fine-mesh sieve before serving.

Simmer and season:
Pour the blended soup back into the pot and add about a cup of water or broth, along with a little sugar to balance the flavors. Let it simmer gently for 5 to 10 minutes, stirring now and then, until it thickens slightly and reaches the consistency you like.

Finish the soup: Remove the pot from the heat. Stir in the heavy cream (if using) and black pepper. Taste and add more salt or pepper as needed.

Serve: Ladle the hot soup into bowls. Garnish with additional cream, fresh basil, or homemade croutons.

Tips :

For a deeper flavor: Swap the water for vegetable stock — it gives the soup a richer, more comforting taste.

Make it vegan: Use olive oil instead of butter, and replace cream with full-fat coconut milk or smooth cashew cream for a silky texture.

To cut the acidity: Stir in a pinch of sugar, or cook a chopped carrot along with the onions — it naturally sweetens the soup.

For a thicker texture: Blend in a small boiled and mashed potato with the tomatoes. It adds body without needing flour.

Topping ideas: Try crispy homemade croutons, a side of grilled cheese, a sprinkle of Parmesan, or just a simple drizzle of olive oil on top before serving.