This Homemade Cream of Tomato Soup recipe is delicious and especially quick to make. In fact, it doesn’t take much longer than opening a can of tomato soup and warming it up.
Heat the butter in a large pot, over medium heat. Add the onion and garlic, and cook for 4-5 minutes, until softened.
Add the tomatoes and tomato paste. Stir to combine, and cook for 1-2 minutes.
Add the thyme, sugar, and balsamic vinegar. Cook for 2-3 more minutes.
Add the broth. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Use an immersion blender to process the soup until it is a creamy consistency. (I like to leave mine just a little bit chunky.) If you do not have an immersion blender, carefully transfer to a regular blender, process, and then return it to the pot.
Stir in the cream. Add additional salt and pepper, if desired. Serve garnished with the basil and pepitas.
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