Hey y'all! If you're looking for a bowl of pure comfort, this creamy tomato soup is about to be your new favorite. It's brimming with rich tomato flavor, silky smooth, and just the thing for cozy nights, quick lunches, or anytime you need a little pick-me-up. Plus, it's easy enough for weeknights but tasty enough to impress at any gathering. Let's get cooking!
Why You'll Love This Tomato Soup
- Super easy to make, even on busy weeknights.
- Rich, creamy texture and vibrant tomato flavor.
- Perfect for meal prep—freezes and reheats beautifully.
- Customizable with your favorite herbs and add-ins.
- Pairs deliciously with grilled cheese or crusty bread.
Tomato Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 (28-ounce) cans whole peeled tomatoes, with juices
- 1 ½ cups low-sodium vegetable broth
- 1 teaspoon sugar
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Fresh basil, for garnish (optional)
How to Make Tomato Soup: Step-by-Step Directions
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Step 2: Simmer the Tomatoes
Add the canned tomatoes (with their juices), vegetable broth, sugar, salt, pepper, and dried basil to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat and let simmer gently (uncovered) for 25 minutes, stirring occasionally.
Step 3: Blend Until Smooth
Use an immersion blender to puree the soup directly in the pot until silky smooth. (Alternatively, work in batches to blend it in a traditional blender—be careful with hot liquids!)
Step 4: Finish with Cream and Butter
Stir in the heavy cream and butter. Let the tomato soup simmer for an additional 5 minutes on low. Taste and adjust seasonings as needed.
Step 5: Serve and Garnish
Ladle the hot tomato soup into bowls. Garnish with fresh basil if desired, and enjoy!
Notes for the Best Tomato Soup
- For an ultra-creamy texture, use a countertop blender and strain the soup through a fine-mesh sieve.
- Use fire-roasted canned tomatoes for a subtle smoky flavor (learn about the best canned tomatoes).
- For a vegan option, swap the cream and butter for full-fat coconut milk and vegan butter.
Tomato Soup Variations
- Spicy Tomato Soup: Add ½ teaspoon red pepper flakes or a dash of hot sauce.
- Roasted Tomato Soup: Substitute 2 pounds of fresh, roasted tomatoes for canned for deeper flavor.
- Cheesy Tomato Soup: Stir in ½ cup grated Parmesan cheese before serving.
Required Equipment for Tomato Soup
- Large heavy-bottomed pot
- Immersion blender or countertop blender
- Cutting board and sharp knife
- Ladle
Tomato Soup Storage Instructions
Allow soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring frequently.
Pairings & Serving Recommendations
- Classic grilled cheese sandwich for the ultimate comfort food combo.
- Crusty artisan bread or garlic bread for dunking.
- Fresh salad with vinaigrette to balance the richness.
Pro Tips for Perfect Tomato Soup
- Caramelize the onions for extra sweetness and depth (how to caramelize onions).
- Use high-quality canned tomatoes for the best flavor (top-rated canned tomatoes).
- Always taste and adjust salt at the end, since tomatoes can vary in acidity and saltiness.
Tomato Soup FAQ
- Can I use fresh tomatoes instead of canned?
- Yes! Use about 2 pounds of ripe tomatoes, peeled and chopped; you may want to roast them first for extra flavor.
- How do I make this tomato soup dairy-free?
- Use full-fat coconut milk or cashew cream instead of heavy cream, and vegan butter or olive oil.
- Can I freeze tomato soup?
- Absolutely! Let the soup cool, then store in freezer-safe containers for up to 3 months. Thaw and reheat as needed.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 800 grams (28 oz) canned whole tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, and cook until softened, about 5 minutes.
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2Add minced garlic and cook for 1 minute until fragrant.
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3Stir in the canned tomatoes (with juice), vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
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4Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
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5Stir in heavy cream if using, and heat through. Taste and adjust seasoning as needed.
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6Serve hot, garnished with fresh basil leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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