Best Tomato Soup Recipe

2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons unsalted butter, or an additional 2 tablespoons olive oil 2 medium yellow onions, chopped 2 medium carrots, chopped 6 garlic cloves, chopped 2 tablespoons balsamic vinegar 2 (28-ounce) cans diced tomatoes 3 cups water or vegetable broth 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling 1 teaspoon dried thyme ½ teaspoon red pepper flakes

Ingredients

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

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Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.

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Pour in the diced tomatoes, tomato sauce, and vegetable broth. Stir in the dried basil and oregano. Season with salt and pepper to taste.

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Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

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If you prefer a creamy tomato soup, you can add the heavy cream at this point and stir until well combined. If not, you can skip this step.

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Once the soup is ready, you can use an immersion blender to puree it until smooth, or you can leave it chunky if you prefer.

6

Serve the soup hot, garnished with fresh basil leaves if desired. Enjoy!

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