🥣 Creamy Olive Oil Tomato Soup

Here’s a creamy olive oil tomato soup recipe that’s rich, smooth, and full of Mediterranean flavor — perfect for chilly days or a cozy campfire dinner! 🍅✨

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

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🧄 Ingredients:

• 2 tbsp extra virgin olive oil, plus more for drizzling
  
• 1 small onion, finely chopped
  
• 3 cloves garlic, minced
  
• 2 tbsp tomato paste
  
• 1 can (28 oz) crushed tomatoes (or fire-roasted for extra flavor)
  
• 2 cups vegetable or chicken broth
  
• 1 tsp salt (adjust to taste)
  
• ½ tsp black pepper
  
• ½ tsp sugar (balances acidity)
  
• ½ tsp dried basil or 1 tbsp fresh basil, chopped
  
• ½ tsp dried thyme or oregano
  
• ½ cup heavy cream or coconut milk (for dairy-free version)
  
• Parmesan cheese and fresh basil for topping (optional)
  

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🔥 Instructions:

1. Sauté aromatics
   In a large pot, heat the olive oil over medium heat. Add chopped onion and cook until soft and translucent (about 5 minutes).
   Stir in garlic and cook for another 30 seconds until fragrant.
   
2. Add tomato paste
   Stir in tomato paste and cook for 1–2 minutes to caramelize—it deepens the flavor.
   
3. Simmer the soup
   Pour in crushed tomatoes and broth. Add salt, pepper, sugar, basil, and thyme.
   Stir, then bring to a simmer. Reduce heat and cook for 20 minutes, stirring occasionally.
   
4. Blend until smooth
   Use an immersion blender (or transfer to a blender carefully) and blend until creamy.
   
5. Make it silky
   Stir in the heavy cream and a drizzle of olive oil. Simmer 2–3 more minutes.
   
6. Serve
   Ladle into bowls, drizzle with more olive oil, and top with Parmesan and fresh basil if desired.
   

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🍞 Serving Ideas:

• Pair with grilled cheese sandwiches or garlic bread
  
• Drizzle with chili oil for a little kick
  
• Serve in a mug by the campfire for cozy vibes

Try this soup recipe next time you’re camping in cold weather at Knoxville Campground!