Introduction

This classic Tomato Soup recipe delivers rich, comforting flavor with minimal effort. Perfect for chilly days or a quick lunch, it pairs wonderfully with grilled cheese or crusty bread. For more cozy meal ideas, try the Creamy Cajun Sausage Ravioli Recipe or the Mozzarella Stuffed Soft Pretzels Recipe.

Ingredients

This comforting tomato soup comes together with simple, fresh ingredients that create a rich, velvety texture and deep tomato flavor.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (or coconut milk for dairy-free)
• Fresh basil leaves for garnish

Timing

Context: This Tomato Soup recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Tomatoes

Wash and core 2 pounds of ripe tomatoes, then cut them into quarters. Removing the cores helps prevent bitterness in your final Tomato Soup.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking until soft and fragrant, about 5–7 minutes.

Step 3 — Cook the Tomatoes

Add the quartered tomatoes to the pot along with ¼ cup of tomato paste. Stir to combine and cook for 8–10 minutes, until the tomatoes begin to break down and release their juices.

Step 4 — Add Broth and Simmer

Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for 20–25 minutes to allow the flavors to meld.

Step 5 — Blend the Soup

Carefully purée the hot Tomato Soup using an immersion blender directly in the pot, or transfer in batches to a countertop blender. Blend until completely smooth and creamy.

Step 6 — Season to Taste

Stir in 1 teaspoon of sugar to balance acidity, along with salt and black pepper. Taste and adjust seasoning as needed—this is key for a well-rounded Tomato Soup.

Step 7 — Finish with Cream (Optional)

For a creamier Tomato Soup, stir in ½ cup of heavy cream or coconut milk off the heat. Do not boil after adding cream to prevent curdling.

Step 8 — Serve Warm

Ladle the hot Tomato Soup into bowls. Garnish with fresh basil, a drizzle of cream, or croutons for added texture and flavor.

Step 9 — Store Properly

Allow leftover Tomato Soup to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for longer storage.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein and tangy flavor while reducing fat.
• Coconut milk for dairy-free creaminess — Provides rich texture with subtle tropical notes.
• Cauliflower puree as a thickener — Lowers carbs and calories while adding nutrients.
• Vegetable broth instead of chicken broth — Creates a vegan-friendly, low-sodium base.
• Fresh herbs in place of excess salt — Enhances flavor naturally while reducing sodium.
• Lentils for added plant protein — Makes the soup heartier with earthy undertones.
• Gluten-free flour or cornstarch — Thickens without gluten, maintaining smooth consistency.
• Roasted red peppers blended in — Adds smoky sweetness and extra vitamins.

Serving Suggestions

• Pair this classic tomato soup with a grilled cheese sandwich for the ultimate comfort food experience.
• Serve it as an elegant starter for a dinner party, garnished with a swirl of cream and fresh basil.
• Enjoy it for a quick and healthy weekday lunch alongside a crisp garden salad.
• Make it a cozy meal on a rainy day with some crusty, warm bread for dipping.
• Transform it into a heartier meal by adding cooked pasta, such as orzo or ditalini.
• Serve it chilled on a hot summer day for a refreshing and light gazpacho-style soup.

This tomato soup is incredibly versatile and can be adapted to suit any season or occasion.

Common Mistakes to Avoid

• Mistake: Using out-of-season tomatoes. Fix: Opt for high-quality canned San Marzano tomatoes for a consistently rich, sweet flavor year-round.
• Mistake: Skipping the tomato roasting step. Fix: Roast your tomatoes first to caramelize their natural sugars and develop a deeper, more complex soup base.
• Mistake: Not sweating your aromatics properly. Fix: Cook onions and garlic low and slow until translucent, not browned, to build a sweet, mellow foundation.
• Mistake: Adding dairy directly to acidic, hot soup. Fix: Temper cream or milk with a ladle of hot soup first to prevent it from curdling.
• Mistake: Over-blending while the soup is piping hot. Fix: Allow the soup to cool slightly before blending to avoid pressure buildup and potential burns.
• Mistake: Underseasoning throughout the cooking process. Fix: Season in layers—when sautéing aromatics, after adding tomatoes, and again before serving.
• Mistake: Rushing the simmering time. Fix: Let the Tomato Soup simmer gently for at least 20-30 minutes to allow the flavors to fully meld together.
• Mistake: Using a weak blender or food processor. Fix: An immersion blender is ideal for achieving the creamiest, silkiest texture directly in the pot.
• Mistake: Forgetting the acid balance at the end. Fix: A final splash of good balsamic vinegar or a squeeze of lemon juice brightens the entire dish.
• Mistake: Serving immediately without a final taste test. Fix: Always adjust salt, pepper, and herbs right before serving to ensure a perfectly balanced bowl.

Storing Tips

• Fridge: Cool your Tomato Soup quickly, then store in an airtight container for up to 4 days.
• Freezer: Freeze Tomato Soup in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat your Tomato Soup on the stovetop or in the microwave until it reaches a safe internal temperature of 165°F (74°C).

Always let your soup cool to room temperature before storing it in the refrigerator or freezer to maintain food safety and quality.

Conclusion

This classic Tomato Soup is simple, comforting, and perfect for any day. For more hearty options, try this Minestrone or Lentil Soup. Give this recipe a try and share your thoughts in the comments!

Classic Tomato Soup

Print Recipe

Pin Recipe

A rich and creamy tomato soup made from fresh tomatoes, onions, garlic, and herbs, perfect for a comforting meal.

• Author: Dorothy Miler
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Add chopped tomatoes, vegetable broth, sugar, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and heat through without boiling.
8. Serve hot, garnished with fresh basil leaves.

Notes

For a smoother texture, strain the soup through a fine mesh sieve after blending. Adjust seasoning to taste and add a pinch of red pepper flakes for a spicy kick.

Nutrition

• Calories: 150
• Sugar: 10
• Sodium: 400
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 3
• Protein: 3
• Cholesterol: 20

FAQs

Can I make this tomato soup ahead of time?

Yes, this tomato soup is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or cream if needed.