Why You’ll Love This Recipe
Tomato Soup is a comforting classic known for its rich flavor and smooth texture. Whether served hot on a chilly day or as a light appetizer, this soup is both hearty and versatile. Perfect with a grilled cheese sandwich or croutons, it’s a staple that’s easy to prepare and endlessly satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarliccarrotcanned whole tomatotomato pastevegetable brothbasiloregano saltblack pepper sugarheavy cream (optional)fresh basil or croutons for garnish
directions
Heat olive oil in a large pot over medium heat.
Add chopped onions, carrots, and garlic. Sauté until soft and fragrant, about 5-7 minutes.
Stir in tomato paste and cook for 1-2 minutes.
Add canned tomatoes (with juices), vegetable broth, basil, oregano, salt, pepper, and a pinch of sugar.
Bring to a boil, then reduce heat and simmer for 20-25 minutes to develop flavor.
Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
Return the soup to the pot and stir in heavy cream if using. Heat through gently.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil or croutons.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
Use fresh tomatoes for a more garden-fresh flavor—roast them first for added depth.
Add red pepper flakes for a spicy kick.
Swap heavy cream with coconut milk for a dairy-free version.
Include roasted red peppers for a smoky flavor twist.
Add cooked rice or pasta for a heartier dish.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months—cool completely before freezing.
Reheat gently on the stove or in the microwave, stirring occasionally.
FAQs
Can I use fresh tomatoes?
Yes, roast them first for deeper flavor and remove skins before blending.
Is this soup vegan?
Without cream, it’s completely vegan. Use vegetable broth and skip dairy additions.
Can I freeze tomato soup?
Absolutely, it freezes well for up to 3 months.
How do I make it creamy?
Add heavy cream, half-and-half, or coconut milk to the blended soup.
What’s the best way to blend hot soup?
Use an immersion blender directly in the pot or blend in batches with a blender—be cautious of steam.
Can I add other vegetables?
Yes, bell peppers, zucchini, or celery can be great additions.
How can I thicken the soup?
Simmer longer to reduce or add a bit of cornstarch slurry.
What kind of tomatoes should I use?
Canned whole tomatoes are convenient and flavorful; San Marzano is a great choice.
Is sugar necessary?
A small amount balances the acidity of tomatoes, but it’s optional.
Can I make this spicy?
Add red chili flakes or hot sauce to taste.
Conclusion
Tomato Soup is a warm and inviting dish that’s both easy to make and deeply flavorful. Whether you prefer it creamy or brothy, spiced or classic, it’s a versatile recipe you’ll return to time and again. Serve it with your favorite sides and enjoy a timeless comfort food at its best.
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Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting, creamy tomato soup made with fresh tomatoes and simple pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 kg ripe tomatoes, chopped (or 2 cans diced tomatoes, 400 g each)
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ cup heavy cream (optional for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add chopped tomatoes (or canned), tomato paste, and vegetable broth. Stir to combine.
- Bring to a simmer, then reduce heat and cook for about 15–20 minutes, until tomatoes are very soft.
- Use an immersion blender (or transfer in batches to a blender) to puree soup until smooth.
- Return soup to pot and stir in salt, pepper, basil, sugar if using, and cream if desired.
- Simmer for another 5 minutes to heat through. Taste and adjust seasoning.
- Ladle into bowls, garnish with a swirl of cream or extra basil, and serve hot.
Notes
- For a vegan version, omit cream or use coconut milk.
- Roast fresh tomatoes and garlic beforehand for deeper flavor.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for 2 months.
- Serve with grilled cheese or crusty bread for a classic combo.