This soup is hearty, bold, flavorful, comforting and packed with just the perfect amounts of both savory and sweet. I prefer a chunkier version of tomato soup so I don’t blend mine, but you can puree half or more of the mixture with an immersion blender to create a creamier soup.
A poached egg is a delicious source of meatless protein in this soup if you’re up to preparing one!
Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamier texture. Be sure to add this when the soup is finished cooking. This is a great way to enjoy the same recipe two different ways!
Garnish your soup with some halved cherry tomatoes for a beautiful look!
Replace fresh basil with dry basil if it’s not in season.Replace olive oil with butter, if desired.