Ingredients:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (or fresh tomatoes, about 6-7 medium-sized)
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream or whole milk (optional, for a creamy texture)
- Fresh basil or croutons for garnish (optional)
Instructions:
- Heat the oil or butter: In a large pot, heat the olive oil or butter over medium heat.
- Cook the onion and garlic: Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the tomatoes: Pour in the crushed tomatoes (with juices) and stir. If using fresh tomatoes, peel, chop, and add them in.
- Add broth and seasonings: Add the vegetable or chicken broth, sugar, basil, oregano, salt, and pepper. Stir well to combine.
- Simmer: Bring the soup to a boil, then lower the heat and simmer for 20-25 minutes to let the flavors meld together.
- Blend (optional): For a smoother texture, use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Blend until smooth.
- Add cream (optional): If you like creamy tomato soup, stir in the heavy cream or milk at this point.
- Serve: Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh basil or croutons.