⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 tablespoons Olive oil
• 3 large Yellow onion, chopped
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 14.5 ounces Tomato paste
• 6 cups Vegetable broth
• 1 teaspoon Dried oregano
• 1/2 teaspoon Dried basil
• to taste Salt
• to taste Black pepper
• optional, for garnish Fresh basil
• optional, for garnish Heavy cream

📖 Instructions

1. First thing’s first: gather your mise en place. Chop 3 large onions into roughly 1/2-inch pieces. This makes sure they cook evenly. Trust me, this tiny step saves so much time and headache later.
2. Next, heat a generous 2 tablespoons of olive oil in your large stockpot or Dutch oven over medium heat. Once shimmering, add your chopped onions. Cook them for about 10-15 minutes, stirring occasionally, until beautifully softened and translucent. Don't rush this step. The slow cooking brings out the inherent sweetness of the onions.
3. Now, stir in 4 cloves of minced garlic and cook for another minute until fragrant. Don't burn the garlic; that will make your soup bitter and ruin all your hard work! A gentle stir is all it needs.
4. Carefully pour in 28 ounces (about two large cans) of crushed tomatoes. Then, add 14.5 ounces (one large can) of tomato paste and stir. Stir everything together! This combines the ingredients nicely for a well-rounded flavor.
5. Next, you will add 6 cups of vegetable broth. We're using vegetable broth but chicken broth would work if that's your jam! Then, stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and a generous pinch of salt and black pepper.
6. Bring the soup to a gentle simmer—don't let it boil! Let the flavors meld together for at least 30 minutes. The longer you simmer it, the richer the flavor will become. It is totally worth the wait. I promise.
7. Now, carefully use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly, then carefully transfer it to a regular blender in batches. Blend until smooth and then return to the pot. This step transforms the soup into a velvety perfection, just like those fancy restaurants!
8. Taste and adjust seasonings. Add more salt and pepper, or any other spices you like, to achieve the perfect balance of flavors. Your taste buds are the ultimate judge.
9. If you desire a super silky smooth soup, strain the soup through a fine-mesh sieve into a clean bowl. This step removes any little bits of onion or garlic for a supremely elegant texture. It’s your call!
10. Ladle the soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of fresh basil (if you have some), and a swirl of cream (optional). I'm partial to a swirl of cream, it adds a nice touch.
11. Serve and enjoy this amazing homemade restaurant-style tomato soup. Let me know how it went!

📝 Notes

• Taste and adjust seasonings as needed.
• For a smoother soup, strain it through a fine-mesh sieve before serving.
• Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• Don't over-blend the soup, or it'll get too watery.
• Feel free to add other vegetables, like carrots or celery, for extra flavor and nutrition!