Tomato soup is popular all over the world and there are, of course, many variations of this simple soup. This is my mom’s Sopa de Tomate recipe. I hated it as a kid, but now I can’t get enough of it!
This soup was something that I threw together for lunch the other day while trying to use some basil that was going bad. Creamy, smooth and delicious, it is the perfect soup. I garnished mine with cream, pesto and served it with an arepa topped with melted cheese.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 carrot, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14-ounce) can whole tomatoes
- 1 cup vegetable broth
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 tablespoon sugar
- 1/4 cup fresh basil
- 1/4 cup heavy cream, plus more for serving
- Pesto for serving
- In a medium pan, heat the olive oil and butter over medium-low heat.
- Add the carrots, onion and garlic, cook until tender, about 8 minutes.
- Add the canned tomatoes with the juice, vegetable broth, salt, pepper, cumin, oregano and sugar.
- Cook about 20 minutes or until the vegetables are soft. Add basil and cream.
- Place in a blender and blend until smooth. Garnish with 1 tablespoon pesto and a drizzle of heavy cream.