Coach Vic's Cream of Tomato Soup Recipe

This creamy and delicious tomato soup recipe is a classic American favorite. Made with ripe tomatoes, fresh herbs, and a touch of cream, it's the perfect comfort food for cold winter days. Whether you're serving it for lunch, dinner, or as an appetizer, this homemade tomato soup will surely warm your heart and soul.

Ingredients

• 2 pounds ripe tomatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 2 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
4. Stir in the tomato paste, sugar, dried basil, dried oregano, dried thyme, and crushed red pepper flakes. Cook for another 2 minutes.
5. Add the roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
6. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Return the soup to the pot.
7. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over medium heat until heated through.
8. Serve the cream of tomato soup hot, garnished with fresh basil leaves.
9. Enjoy!

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