For a dairy-free version, swap heavy cream for full-fat coconut milk or a dairy-free creamer; you can also use olive oil instead of butter for a vegan option.

You can use chicken broth instead of vegetable broth if you prefer.

Add a pinch of red pepper flakes for a little kick to your soup or stir in a dash of hot sauce at the end for an extra fiery touch.

Roast your tomatoes beforehand for a deeper, smoky flavor.

Stir in a splash of dry sherry at the end for an extra layer of complexity.

Experiment with different herbs like thyme or oregano for another twist.

When blending, be sure to release steam by opening a small vent in the blender lid or using a towel over the top to prevent pressure buildup.

If your soup seems too thin, let it simmer uncovered for a bit longer to reduce. For a richer flavor, consider using fire-roasted diced tomatoes.

Always taste and adjust seasonings, especially sugar, as tomato acidity varies. If your soup tastes too acidic, you can increase the amount of sugar slightly, a teaspoon at a time, or carefully add a pinch of baking soda (note: baking soda can cause the soup to foam).

Fresh basil stirred in at the very end brightens the flavor.

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

This homemade soup freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw frozen soup in the refrigerator overnight.

Reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed through. You can also microwave individual servings.

If the soup seems too thick after reheating, add a splash of broth or water to reach your desired consistency.