Tomato soup is a timeless comfort food that warms the soul with every spoonful. Whether served as a light lunch, a starter, or paired with a gooey grilled cheese sandwich, this classic dish is loved by all ages.
Made with ripe tomatoes, aromatic herbs, and a touch of cream, this soup is both flavorful and nourishing.
It’s quick to prepare, making it ideal for busy weekdays, yet sophisticated enough for a dinner party.
Plus, the recipe is easily customizable—make it vegan, spicy, or tangy to suit your preferences.
Perfect for all seasons, this tomato soup will become a staple in your kitchen.
Ready to dive into a bowl of this comforting goodness?
Let’s get started!
Detailed Steps To Cook The Best Tomato Soup:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Begin by heating about 2–3 tablespoons of olive oil in a large, sturdy pot to ensure even cooking. Add diced onion and stir occasionally as it cooks. The goal is to soften the onion so it becomes translucent and slightly tender, which creates a flavorful base for the soup.
Stir in minced garlic and cook for another minute until fragrant.
- Add freshly minced garlic to the pot. Garlic cooks quickly, so stir constantly to prevent it from burning. You’ll know it’s ready when its aroma becomes prominent and fills the kitchen—this should take about 30 seconds to 1 minute.
Add chopped tomatoes (or canned crushed tomatoes), vegetable broth, dried basil, salt, and pepper. Stir to combine.
- Incorporate the tomatoes into the pot. You can use fresh, chopped tomatoes for a lighter flavor or canned crushed tomatoes for a richer, more concentrated taste. Pour in vegetable broth to create the soup base, then season with dried basil, salt, and pepper. Stir everything together to evenly mix the flavors.
Bring to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
- Increase the heat to high to bring the mixture to a rolling boil. Once boiling, lower the heat to maintain a gentle simmer. Cover the pot with a lid, leaving a small gap for steam to escape. This simmering stage allows the flavors of the tomatoes, broth, and seasonings to blend harmoniously.
Use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender.
- For a creamy, smooth texture, puree the soup. An immersion blender is convenient for blending directly in the pot, while a countertop blender offers a more thorough result. If using a countertop blender, let the soup cool slightly first to prevent steam buildup, which can cause the lid to pop off. Blend in small batches and return the soup to the pot.
Stir in the heavy cream and sugar (if using). Heat gently for 2–3 minutes, but do not boil.
- Add heavy cream to make the soup velvety and rich. If your tomatoes are particularly acidic, a small amount of sugar can balance the flavor. Stir gently and heat over low heat for 2–3 minutes to combine. Avoid boiling at this stage, as it can cause the cream to curdle.
Taste and adjust seasoning as needed. Garnish with fresh basil leaves before serving.
- Taste the soup and add more salt, pepper, or basil if desired. Before serving, garnish with fresh basil leaves for a pop of color and a fresh, aromatic finish. Serve warm and enjoy!
Tomato Soup Recipe
Ingredients
- 2 lbs ripe tomatoes chopped (or 1 can of crushed tomatoes)
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup vegetable broth
- ½ cup heavy cream or coconut cream for a dairy-free option
- 2 tbsp olive oil
- 1 tsp sugar optional, to balance acidity
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- Optional: fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped tomatoes (or canned crushed tomatoes), vegetable broth, dried basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches in a countertop blender.
- Stir in the heavy cream and sugar (if using). Heat gently for 2–3 minutes, but do not boil.
- Taste and adjust seasoning as needed. Garnish with fresh basil leaves before serving.
Notes
FAQs:
Q1: Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work perfectly and are a great option when fresh ones are out of season.
Q2: How do I make this soup vegan?
Simply replace the heavy cream with coconut cream or a dairy-free milk alternative.
Q3: Can I freeze tomato soup?
Absolutely! Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Reheat on the stove when needed.
Q4: What toppings go well with tomato soup?
Croutons, a dollop of sour cream, shredded cheese, or fresh herbs like basil make excellent toppings.
Q5: Can I make this soup spicy?
For a spicy kick, add red pepper flakes or a dash of hot sauce during cooking.
Conclusion:
Creamy tomato soup is a classic for a reason—it’s simple, flavorful, and endlessly comforting. Whether you’re craving a cozy meal on a chilly day or a light dish for a warm evening, this recipe fits the bill.
With its rich, velvety texture and perfectly balanced flavors, it’s sure to please even the pickiest eaters.
Pair it with crusty bread or a crisp salad for a complete meal, or enjoy it as a heartwarming appetizer.
Gather your ingredients and treat yourself to a bowl of this timeless comfort food today!