This hearty Chunky Tomato Soup is the perfect comfort dish for chilly days or anytime you’re craving something warm and satisfying. Packed with the vibrant flavors of ripe tomatoes, garlic, and fresh herbs, this soup is thick, rustic, and full of texture. The chunks of tomatoes, combined with a hint of sweetness from carrots and a subtle zing from balsamic vinegar, make each spoonful comforting and flavorful. Enjoy it as a standalone meal with crusty bread, or pair it with a grilled cheese sandwich for the ultimate cozy lunch.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 (28 oz) cans of diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
- Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
- Add the diced tomatoes, broth, tomato paste, oregano, basil, and balsamic vinegar to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes.
- If you prefer a smoother texture, you can blend half of the soup using an immersion blender or a regular blender. For a chunkier texture, leave it as is.
- Season the soup with salt, pepper, and sugar (if needed) to taste. Let it simmer for an additional 5-10 minutes to let the flavors meld together.
- Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread or your favorite sandwich!
This soup keeps well in the refrigerator for up to 3 days or can be frozen for future meals.
