Recipe
This tomato soup recipe is the ultimate comfort food—so creamy, rich, and packed with flavor that it’ll instantly feel like a warm hug in a bowl. Made with ripe, juicy tomatoes, a hint of garlic, and a touch of cream, it’s the kind of dish that’s simple yet unforgettable.
I’ve been tweaking this recipe for years, and I can confidently say it’s the best version out there. The secret? Roasting the tomatoes with a sprinkle of sugar to bring out their natural sweetness, then blending them into velvety perfection.
Whether you’re curling up on a chilly evening or need something quick and satisfying, this soup is a total game-changer. Trust me, once you try it, you’ll never go back to the canned stuff.
Ingredients
Start with fresh, high-quality ingredients to guarantee your tomato soup has the best flavor possible. Opt for ripe, in-season tomatoes if you can—they’ll bring natural sweetness and depth to the soup. If fresh tomatoes aren’t available, canned whole San Marzano tomatoes are a fantastic substitute, as they’re widely regarded as the best for sauces and soups.
Don’t skimp on the olive oil; it adds richness and helps caramelize the onions and garlic, which are essential for building the base flavor. And while you can use dried herbs, fresh basil or thyme truly elevates the dish. Here’s what you’ll need:
- 2 lbs ripe tomatoes (or 1 large can San Marzano tomatoes) – The star of the show. Fresh tomatoes bring brightness, while canned offer consistency.
- 3 tbsp olive oil – Use good-quality extra virgin olive oil for depth and richness.
- 1 medium onion, diced – Adds a sweet, savory backbone. Yellow or white onions work best.
- 3 garlic cloves, minced – A non-negotiable for that aromatic punch.
- 2 cups vegetable or chicken broth – Homemade is ideal, but store-bought works too.
- 1 tsp sugar – Balances the acidity of the tomatoes.
- 1/4 cup fresh basil or thyme – Fresh herbs are worth it, but 1 tsp dried works in a pinch.
- 1/2 cup heavy cream (optional) – For a creamy, luxurious finish. Swap with coconut milk for a dairy-free version.
- Salt and freshly ground black pepper – Season to taste; they’re essential for layering flavors.
For a little extra flair, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to bring a tangy or spicy kick. These small touches can take your soup from simple to sensational.
How to Make the Best Classic Tomato Soup Recipe
Remove the bay leaf and blend the soup until smooth. Use an immersion blender for convenience or a regular blender (carefully!) for a silky texture.
Stir in heavy cream or coconut milk for a creamy finish. This step is optional but adds luxurious richness.
Season with salt, pepper, and fresh basil to taste. Taste as you go, adjusting seasoning to your preference. Fresh herbs elevate the soup’s freshness.
Serve hot with crusty bread or grilled cheese. Pairing it with bread makes it a comforting, complete meal.
Pro Tip: If you prefer a chunkier soup, blend only half of it and leave some texture.
Watch Out: Avoid boiling the soup after adding cream, as it can curdle. Keep the heat low and steady.
Flexibility: Short on time? Use pre-minced garlic or omit fresh herbs—still delicious!
Nutrition
This tomato soup is a healthy and nutritious choice, packed with essential vitamins and minerals. Below is the detailed nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 480 mg |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Protein | 3 g |
| Vitamin A | 25% DV |
| Vitamin C | 35% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Chef Tips
To enhance the flavor of your tomato soup, I recommend roasting the tomatoes before blending them—it deepens their sweetness and adds a subtle smokiness.
Don’t skip the basil; fresh leaves stirred in at the end brighten the dish.
A splash of cream balances acidity, while a pinch of sugar tames bitterness.
For texture, pulse half the soup lightly and leave the rest chunky.
Frequently Asked Questions
Can I Freeze the Tomato Soup?
Yes, I freeze my tomato soup all the time! Just let it cool first, then store it in airtight containers with some space for expansion. It keeps well for up to 3 months—thaw and reheat when I’m ready.
How Long Does Homemade Tomato Soup Last?
Homemade tomato soup lasts 3-4 days in the fridge if stored in an airtight container. For longer storage, I freeze it in portions—it’ll stay good for 2-3 months. Just reheat it when I’m ready to eat.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, I can use fresh tomatoes instead of canned. They’ll give the soup a brighter flavor, but I’ll need to peel and seed them first. Cooking them down takes longer, but it’s worth the effort.
What Can I Substitute for Heavy Cream?
I’d use coconut milk, Greek yogurt, or half-and-half instead of heavy cream. Each works well and keeps the soup creamy. If I’m dairy-free, I’ll choose coconut milk—it’s rich and adds a subtle sweetness.
Is This Recipe Gluten-Free?
I can’t say for sure without seeing the exact recipe, but it’s usually gluten-free if you use fresh tomatoes, broth, and seasonings. Just check your broth and spices to confirm they’re gluten-free.
