1-First Step: Mise en Place and Saute Aromatics Start by prepping your ingredients to keep things smooth. Dice the onion and mince the garlic. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute. Add the diced onion and cook for 4-5 minutes until soft and translucent. Stir in minced garlic and saute for 30 seconds until fragrant. This base builds layers in your quick tomato soup for weeknights.

2-Second Step: Add Tomatoes and Broth Pour in the 28-ounce can of crushed tomatoes and 14.5-ounce can of diced tomatoes, scraping any browned bits from the pot bottom. Add 4 cups vegetable broth, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. For vegan adaptations, this step stays the same.

3-Third Step: Simmer the Soup Bring the mixture to a gentle boil over medium-high heat, then reduce to low. Cover partially and simmer for 15 minutes. Tomatoes break down, flavors meld into a cohesive roasted tomato soup vibe without actual roasting. Stir occasionally. Taste and adjust salt if needed for gluten-free or low-calorie versions.

4-Fourth Step: Blend for Smooth Texture Remove from heat. Use an immersion blender directly in the pot to puree until velvety smooth, about 2 minutes. For chunkier texture, blend only half. If using a standard blender, work in batches and vent steam. This creates the best creamy tomato soup recipe consistency.

5-Fifth Step: Finish with Cream and Serve Return to low heat. Stir in 1/4 cup heavy cream for richness, or coconut milk for vegan. Heat through for 1-2 minutes without boiling. Ladle into bowls, garnish with fresh basil. Pair with crusty bread for a complete weeknight tomato soup dinner. For dietary tweaks, omit cream entirely.