Really tasty and simple thanks to bacon’s fantastic flavor! Serve alongside rice or noodles with butter. Note: You can substitute 1 teaspoon of flour for 2 teaspoons of water in the recipe if you don’t want to use heavy cream.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 tomatoes, chopped
- 3 ½ cups cherry tomatoes, halved
- ¾ cup vegetable broth
- 2 bay leaves
- 2 sprigs fresh basil, divided
Instructions
- Heat oil in a pot over low heat. Cook onion in warm oil until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and 1 sprig basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- Remove soup from heat and cool slightly. Remove bay leaves and basil.
- Purée soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.
Reviews
I loved it so much! It was great on its own and even better with a grilled cheese sandwich. It was quite acidic for those who don’t like acidic food. I loved and will be making again!
All I can say is I’ve made this recipe twice and am already planning my third. Absolutely delicious. I use chicken stock instead of vegetable because vegetable is not available where I live. For variation I take half the soup and add a little tomato paste and some red pepper paste for spice. I even eat it cold like gazpacho.
I had very good luck with this recipe. I concur that you have to use quality tomatoes. My oldest daughter is a vegan so this soup hit the spot. My only addition is to have red pepper flakes on the ready if people want to up the spice (serve table side in case others don’t like the heat. Same with salt and pepper. And only natural paired food is toasted grilled cheese sandwich on sourdough bread.
Super easy and super good. A perfect way to use tomatoes that are past prime. No one else in my family likes tomato soup, but I now have lunch for the next few days!
Soup tastes pretty flat. I added salt and coconut milk.
Maybe the tomatoes I used weren’t perfect for this recipe? It’s so sour. This was the first soup I’ve made that my husband wasnt crazy for.
Great tomato soup. I added 1/2 cup coconut milk and left out the cherry tomatoes.
Tasty and filling. I would recommend this soup.
My first attempt making tomato soup. Loved that I didn’t need to peel the tomatoes. I only used cherry tomatoes from my garden, roasted them, and added a cup of soaked raw cashews and nutritional yeast in the blending. What resulted was a lovely, not too tomatoey, creamy like soup that was good hot or cold.
I added a 1/2 c. of almond milk and some vegan cream cheese lowly while simmering. So good.
Absolutely, positively, 100% perfect! Now THAT is tomato soup 🙂