Tomato Soup Recipe

I’ve perfected this tomato soup through countless kitchen experiments, and I’m convinced it’s the version you’ll want to make again and again. The secret isn’t just in the quality of tomatoes you choose, though that matters tremendously. It’s in a specific technique that transforms ordinary ingredients into something that tastes like it simmered for hours, when it actually takes thirty minutes.

Recipe

I can tell you with absolute certainty that this is the most soul-warming, deeply satisfying tomato soup you’ll ever make—and I’ve tested dozens of versions to perfect this one! What makes this recipe truly special is the combination of fire-roasted tomatoes and a splash of heavy cream that creates an incredibly rich, velvety base, plus a secret pinch of smoked paprika that adds this gorgeous depth you won’t find in any canned version.

I’ve been making this soup for years, ever since my neighbor shared her grandmother’s technique of roasting the garlic and onions first, and I’m telling you, that extra step transforms everything—the kitchen fills with the most incredible aroma that’ll have everyone asking what’s cooking before you even add the tomatoes.

The result is pure comfort in a bowl: silky smooth with just the right balance of tangy sweetness and creamy richness, topped with a swirl of cream and maybe some fresh basil that makes each spoonful taste like a warm hug. The best part? It comes together in just 30 minutes with ingredients you probably already have, and it’s so much better than anything you’ll buy at the store that you’ll never go back to the canned stuff again.

Ingredients

The magic of perfect tomato soup lies in balancing just a few key ingredients—each one playing a pivotal role in creating that velvety, soul-warming bowl of comfort. Here’s the insider scoop: the quality of your tomatoes will make or break this soup, so don’t skimp there. And that touch of cream? It’s what transforms ordinary tomato broth into restaurant-worthy luxury.

For the Soup Base:

• 2 lbs ripe tomatoes (fresh is ideal, but high-quality canned San Marzanos are your best friend in winter)
• 1 medium yellow onion, diced (yellow onions give the sweetest flavor—white onions work but lack that depth)
• 3 cloves garlic, minced (fresh only—powdered garlic has no place here!)
• 2 tablespoons olive oil (extra virgin for richness, but any neutral oil works in a pinch)
• 2 cups vegetable or chicken broth (homemade elevates everything, but quality store-bought saves time)

For Flavor Building:

• 1 tablespoon tomato paste (this is your secret weapon for concentrated umami—don’t skip it!)
• 1 teaspoon dried basil (fresh basil is gorgeous for garnish, but dried basil cooks better into the soup)
• ½ teaspoon dried oregano (Italian oregano preferred for that authentic flavor)
• 1 bay leaf (removes easily and adds subtle earthiness)
• Salt and black pepper to taste (kosher salt preferred—it dissolves evenly)

For the Creamy Finish:

• ½ cup heavy cream (half-and-half works for lighter soup, coconut cream for dairy-free)
• 1 tablespoon butter (optional but adds silky richness)
• 1 teaspoon sugar (balances acidity—honey or maple syrup work too)

How to Make the Best Creamy Roasted Tomato Soup

Remove from oven and let cool for 10 minutes, then squeeze the roasted garlic cloves out of their skins. The garlic should pop right out when gently pressed. If any cloves seem stubborn, use the flat side of your knife to help coax them out. Discard the thyme stems but keep any loose leaves.

Transfer everything to a large pot and add 3 cups of vegetable or chicken broth. Scrape up any caramelized bits from the baking sheet with a spatula—those brown bits are pure flavor gold! Start with less broth if you prefer a thicker soup; you can always add more later.

Bring to a gentle simmer and cook for 15 minutes, stirring occasionally. This gives all the flavors time to meld together beautifully. Keep the heat at medium-low to avoid any aggressive bubbling that might cause splattering.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a regular blender in batches. If using a regular blender, never fill it more than halfway with hot liquid and remove the center cap to let steam escape.

An immersion blender is safer and creates less mess—definitely worth the investment if you make soups regularly!

Stir in ½ cup of heavy cream and taste for seasoning, adjusting salt and pepper as needed. The cream adds luxurious richness and mellows any acidic notes from the tomatoes.

For a lighter version, substitute half-and-half or even whole milk, though the soup won’t be quite as velvety.

Serve immediately with a drizzle of cream, fresh basil leaves, or your favorite crusty bread. The soup will stay warm for about 30 minutes off the heat, and it actually tastes even better the next day as the flavors continue to develop.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Chef Tips

Quality tomatoes make all the difference, so don’t hesitate to taste them before buying. Look for tomatoes that give slightly when gently pressed and have that distinctive tomato aroma at the stem end.

I recommend sharpening your knife skills for consistent cuts and maintaining proper kitchen hygiene throughout preparation. Clean cutting boards prevent cross-contamination.

Nutrition

This homemade tomato soup provides a nutritious and comforting meal option. The following nutritional information is based on one serving (approximately 1 cup) of the basic tomato soup recipe.

What You’ll Love About This Recipe

This homemade tomato soup will quickly become your go-to comfort food recipe, especially on those chilly days when you need something warm and satisfying. The best part is how simple it’s to make with ingredients you probably already have in your pantry, and the incredible aroma that fills your kitchen while it simmers.

Perfect balance of creamy and tangy flavors** – This recipe creates a smooth, velvety texture** that’s not too heavy, with just the right amount of acidity from fresh tomatoes that won’t overpower your taste buds.

Ready in just 30 minutes – You can have this delicious soup on the table faster than ordering takeout, making it perfect for busy weeknight dinners or last-minute lunch plans.

Easily customizable to your preferences – Whether you like it extra creamy with a splash of heavy cream, prefer it chunky with diced vegetables, or want to add herbs like basil or oregano, this recipe adapts beautifully to whatever you have on hand.

Recipe Card

This classic tomato soup delivers rich, comforting flavors with a smooth, velvety texture that’s perfect for any season. Made with simple pantry ingredients, this homemade version surpasses any canned alternative with its fresh taste and customizable consistency.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 1 tablespoon sugar (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Remove from heat and blend until smooth using an immersion blender or transfer to a regular blender in batches.
6. Stir in heavy cream and season with salt, pepper, and sugar if desired.
7. Heat through for 2-3 minutes before serving.

Notes:

For a lighter version, substitute half-and-half or milk for heavy cream.

Add sugar only if tomatoes taste too acidic.

Soup can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Equipment:

Large pot, immersion blender or regular blender, wooden spoon

Prep Time: 10 minutes

Cooking Time: 30 minutes

Cuisine: American

Serving: 4 servings