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


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


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


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


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


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.


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.


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