Name: Tomato Soup — Cozy, Reliable, Weeknight-Ready
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 tbsp unsalted butter; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp sugar (optional); 1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand); 1 cup low-sodium vegetable stock (plus more as needed); 1–2 tbsp sherry vinegar, to taste; ½ tsp kosher salt, plus more to taste; ¼ tsp black pepper; Pinch red pepper flakes (optional); ¼ cup crème fraîche or plain Greek yogurt; 2 tbsp chopped fresh basil, plus more for serving

Description

A quick, velvety tomato bisque that layers sautéed aromatics, tomato paste, quality canned tomatoes, and a bright hit of sherry vinegar. Finished with crème fraîche or Greek yogurt for gentle tang and a silky texture. Weeknight-easy, deeply flavorful, and perfect with basil on top.

Ingredients

2 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp sugar (optional)
1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)
1 cup low-sodium vegetable stock (plus more as needed)
1–2 tbsp sherry vinegar, to taste
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
Pinch red pepper flakes (optional)
¼ cup crème fraîche or plain Greek yogurt
2 tbsp chopped fresh basil, plus more for serving

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Instructions

Sauté aromatics: Warm olive oil and butter in a heavy pot over medium heat. Add onion + pinch of salt; cook 5–7 min until translucent and lightly golden. Add garlic; cook 30 sec.
Bloom paste: Stir in tomato paste; cook 60–90 sec until darker brick red and sticky.
Add body: Add crushed tomatoes and 1 cup stock; scrape up browned bits. Bring to a gentle simmer.
Season & reduce: Add ½ tsp salt, pepper, sugar (if using), and red pepper flakes. Simmer 15–18 min, stirring occasionally, until glossy and slightly thickened.
Purée: Off heat, blend with an immersion blender until silky (or vented countertop blender in batches). Thin with a splash more stock if needed.
Finish: Stir in 1 tbsp sherry vinegar; taste and add up to 1 tbsp more. Swirl in crème fraîche or Greek yogurt until velvety.
Adjust & serve: Taste for salt/acid/heat. Rest 2 min; ladle into warm bowls and top with basil.

Notes

Must-haves: tomatoes, onion, garlic, stock, creamy finisher.
Flexible: basil, sugar, pepper flakes.
Subs: shallots/leeks for onion; fire-roasted tomatoes for smoke; coconut milk for dairy-free; thyme/parsley for basil; cayenne/smoked paprika for heat.
Make-ahead & storage: Refrigerate 3–4 days; freeze up to 3 months (add dairy after reheating).
Pro tips: Bloom tomato paste for depth; season in layers; finish with vinegar for snap.
Serving ideas: garlic croutons, basil ribbons, chili oil swirl; pair with crusty bread or a simple arugula salad.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: soup recipes
Method: One-pot; stovetop + blender
Cuisine: American