Comfort food does not get much better than a good tomato soup recipe. Cold winter days are meant for its comfort. A base of saut ed onions, garlic, and olive oil-so far, so nothing fancy. These are cooked down to a pulp, then seasoned with salt, pepper-red or whatever works well, basil or thyme- a summer herb perfect to emphasise the sweetness of the tomatoes-for tone. This is simmered until the tomatoes are tender and all their flavours mingle. Tomato soup is your escape on a cold winter night when you want to enjoy a warm soup instead of a heavy dinner. You will enjoy this tomato soup recipe if soup is also your go-to. It can be topped up with some croutons to add that extra crispiness that perfectly complements the creaminess of any tomato soup. This tomato soup recipe is easy enough for a weeknight dinner but impressive enough to serve as an appetiser when entertaining guests. The tangy, sweet sauce balances the creamy, warm bite, one you will want to top twice.

• 6 cups tomato
• 2 tbsp olive oil
• 2 cloves garlic
• 1 carrot
• Celery stalks
• 1 tsp sugar
• 1 tsp basil
• 1 tsp oregano
• Salt
• Pepper
• 1 onion

• Finely chop the onion, mince the garlic, peel and dice the carrot, and dice the celery. If fresh tomatoes are used, they must be peeled before chopping them into small pieces.
• In a large pot placed over a medium heat, heat olive oil. Add the chopped onion to the pot when the oil is hot enough. Stir occasionally as you saut for about 5 minutes until the onions become translucent and soft.
• Add the minced garlic to the pot and cook, stirring frequently to prevent burning, for an additional 1 minute.
• Add the chopped carrots and celery to the pot. Proceed with saut ing, stirring occasionally, for about 5-7 minutes or until vegetables begin to tenderise.
• Add canned tomatoes, if a can is used, contents to the pot. If fresh tomatoes are used, then add those to the pot. Stir well to combine with the saut ed vegetables.
• Add vegetable or chicken broth, stirring in. Bring the mixture to a gentle boil.
• Add in basil and oregano. Stir in sugar if using to balance the acidity of the tomatoes. Season with salt and pepper.
• Reduce heat to low and let the soup simmer, about 20-25 minutes, until flavours meld and vegetables are tender.
• Once the soup has simmered, using an immersion blender, puree the soup right in the pot until smooth. If you do not have an immersion blender, carefully transfer the soup in batches into a countertop blender, blending until smooth and transferring it back to the pot.
• You would stir in the heavy cream at this point for an added creamy feel. Let the soup heat through for another 5 minutes.
• Taste and adjust the seasoning with additional salt, pepper, or sugar to your taste.
• Ladle the soup into bowls. Garnish with fresh basil leaves, if desired. You can add a drizzle of olive oil or a sprinkle of grated Parmesan cheese if you want added flavour to it.
• Serve hot with your preferred accompaniment-grilled cheese sandwiches, crusty bread, or fresh green salad.
• Roast the tomatoes before adding them for a real depth of flavour. Toss them around in some olive oil, salt, and pepper, and roast them in the oven at 400 F for 30 minutes before adding them to the soup.
• Serve with some chunkiness by setting aside some vegetables before blending, then stir them back into the pur ed soup.
• If you enjoyed this recipe for tomato soup, don't forget to share it with your friends and family.
• If you liked this recipe of Tomato soup, don't forget to share it with your friends and family.