There’s nothing quite as comforting as a steaming bowl of Tomato Soup, rich with the flavors of sun-ripened tomatoes, luscious cream, and a handful of fresh basil. This classic recipe brings together the humble pantry staples in a delightfully simple way, and every spoonful feels like a warm hug. Whether you pair it with a grilled cheese or enjoy it solo, this Tomato Soup is the kind of dish that turns even the coldest day into something cozy and memorable. So grab your favorite pot and join me in creating this heartwarming tradition right in your own kitchen!

Ingredients You’ll Need

The best Tomato Soup comes together with just a few simple, high-quality ingredients. Each one plays a starring role — from achieving that deep tomato flavor to creating a silky texture and colorful finish. Here’s what you’ll want on hand:

Unsalted butter (2 tablespoons): Gives the soup a rich, creamy foundation and helps to mellow out acidity from the tomatoes.
Olive oil (1 tablespoon): Adds depth and a subtle peppery note, while helping to sauté the onions with a golden sheen.
Yellow onion, chopped (1 medium): Brings a gentle sweetness and rounds out the tang of the tomatoes beautifully.
Garlic cloves, minced (2): Infuses the soup with aromatic warmth that lingers in the background.
Tomato paste (2 tablespoons): Intensifies that unmistakable tomato essence and deepens the color.
Whole peeled tomatoes, canned (28 ounces): These are your flavor heroes! Use the juice too, for maximum tomato flavor.
Vegetable broth (2 cups): Adds savory depth while keeping the soup light and vegetarian-friendly.
Sugar (1 teaspoon): Just a pinch to balance acidity and bring out the tomatoes’ natural sweetness.
Salt (1/2 teaspoon): Brightens all the other flavors — taste and adjust as needed.
Black pepper (1/4 teaspoon): Offers mild heat and complexity without overpowering.
Dried thyme (1/4 teaspoon): A little pinch brings a subtle herbal note that complements the tomatoes so well.
Heavy cream (1/4 cup, optional): Swirled in at the end, it creates a creamy, luxurious finish (use plant-based cream for a vegan soup).
Fresh basil leaves, chopped (for garnish): A pop of green and a fragrant, garden-fresh touch to top things off.

How to Make Tomato Soup

Step 1: Build the Flavor Base

Start by grabbing your favorite large soup pot and melting the unsalted butter with olive oil over medium heat. This combination gives you the richness of butter with just a hint of olive oil’s fruity undertone — the best of both worlds! Once it’s shimmering, add the chopped onion, and let it cook gently for 5 to 7 minutes until softened and beautifully translucent. Stir occasionally, soaking in that inviting aroma as the onions surrender their sweetness.

Step 2: Add Garlic and Tomato Paste

Next, scoop in that glorious minced garlic. Sizzle it for about a minute, just until fragrant — you’ll know it’s ready when your kitchen starts smelling amazing. Stir in the tomato paste and let it cook for another minute or two; this short extra step wakes up the tomato flavor, caramelizing the paste for extra depth and a richer color.

Step 3: Simmer the Tomatoes and Broth

Now the fun part — pour in the whole peeled tomatoes along with all their lovely juices. Gently break them up with a spoon (don’t worry if they’re chunky; we’ll blend later). Add in the vegetable broth, sugar, salt, pepper, and that little sprinkle of dried thyme. Give everything a good stir and bring your Tomato Soup to a happy boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. This gentle simmer lets the flavors meld while the soup thickens just perfectly.

Step 4: Blend Until Silky Smooth

When the simmering is complete, take the pot off the heat and let it cool for a minute. Then, carefully use an immersion blender right in the pot, or transfer the Tomato Soup in batches to a blender. Puree until dreamy and smooth — this part transforms all those chunky vegetables into a restaurant-level velvety soup. (Just be careful if you’re blending hot soup!)

Step 5: Add Cream and Adjust

If you love a lusciously creamy Tomato Soup, now’s the time to stir in the heavy cream. Just swirl it through and watch the color lighten to a soft, inviting coral. Taste the soup and add more salt or pepper if you feel it needs it. Ladle that golden soup into your favorite bowls, sprinkle with plenty of chopped fresh basil, and prepare to fall in love!

How to Serve Tomato Soup

Garnishes

When it comes to finishing touches, you have endless options to make your Tomato Soup look and taste unforgettable. A handful of chopped fresh basil is always a winner, both for color and that burst of fragrance. If you want to get a little fancy, try a drizzle of olive oil, a swirl of additional cream, or even a handful of homemade croutons for crunch. A little cracked black pepper on top never hurt anyone either!

Side Dishes

No one can resist the classic tomato soup and grilled cheese combo, right? The gooey cheddar and golden crust take this meal to superstar status. But if you want to branch out, try serving your Tomato Soup with crusty artisan bread, a tangy green salad, or even a gooey cheese toastie. For a lighter bite, grissini (thin breadsticks) or garlicky crostini are always good choices — perfect for dunking!

Creative Ways to Present

For a playful twist, serve Tomato Soup in cute mugs for easy sipping at a party or as a cozy lunch treat. If you’re feeling fancy, pour it into tall shot glasses for appetizer “soup shooters.” Pour it into hollowed-out bread bowls for a dramatic and delicious presentation that soaks up every drop. A trio of toppings on the side (basil, parmesan crisps, red chili flakes) lets everyone customize their own bowl!

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Soup stores beautifully in the fridge for up to four days. Let the soup cool completely, transfer it to an airtight container, and tuck it away. The flavors actually deepen as it rests, so your next bowl might be even better than the first!

Freezing

This Tomato Soup freezes like a dream, making it the ultimate make-ahead meal. Simply skip the cream if you plan to freeze, and add it when reheating so the texture stays silky. Pour fully cooled soup into freezer-safe bags or containers, leaving room for expansion. It’ll keep perfectly for up to three months — just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a saucepan over medium heat, stirring frequently so it warms evenly. If you’ve frozen the soup, let it thaw first. Feel free to splash in a little extra broth or water if the soup seems too thick. Add the cream at the end, if you skipped it before freezing. Serve it up hot and fresh, ready to enjoy all over again!

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you have access to ripe, juicy tomatoes (especially in summer), sub in about 2 pounds of fresh, peeled, and chopped tomatoes for the canned version. You might want to cook them a bit longer to really concentrate their flavor and release extra juices.

How do I make this Tomato Soup vegan?

It’s easy! Swap out the butter for more olive oil or a plant-based butter, and use your favorite unsweetened non-dairy cream (like cashew cream or coconut cream) in place of the heavy cream. The result will be just as satisfying and smooth.

Is this Tomato Soup gluten free?

Yes, this recipe is naturally gluten free, as there are no wheat-based thickeners or noodles included. Just be sure to check your broth and any possible toppings (like store-bought croutons) if strict gluten avoidance is necessary.

What can I add to make it spicy?

If you like a little extra kick, stir in a pinch of red pepper flakes along with the onions, or add a chopped chipotle pepper in adobo for smoky heat. You can also top your finished soup with hot sauce or even a sprinkle of cayenne.

Why do you add sugar to Tomato Soup?

Just a touch of sugar helps to soften the tomatoes’ natural acidity and brings out their sweetness, making the soup taste balanced and full-bodied. It’s a little chef’s secret that really rounds out the flavor!

Final Thoughts

If you’ve never tried homemade Tomato Soup, I truly hope you’ll give this recipe a whirl. There’s something so special about making it from scratch — every slurp brings pure comfort. Don’t be surprised if it becomes a regular request at your table!

Tomato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy Tomato Soup recipe that is perfect for a cozy meal. This homemade soup is easy to make and bursting with flavor, making it a great option for a quick and satisfying lunch or dinner.

Ingredients

Scale

Main Ingredients:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) whole peeled tomatoes
2 cups vegetable broth
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 cup heavy cream (optional)

Garnish:

Fresh basil leaves, chopped

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Instructions

Melt Butter: In a large pot, melt the butter with the olive oil over medium heat.
Cook Onion: Add the chopped onion and cook until softened and translucent.
Add Garlic: Stir in the minced garlic and cook until fragrant.
Stir in Tomato Paste: Add the tomato paste and cook to deepen the flavor.
Add Tomatoes and Broth: Include the canned tomatoes, vegetable broth, sugar, salt, pepper, and thyme. Simmer for 20-25 minutes.
Puree Soup: Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
Adjust Seasoning: Taste and adjust seasoning. Serve hot, garnished with fresh basil.

Notes

Add a pinch of red pepper flakes for heat or serve with a grilled cheese sandwich.
For a vegan version, omit the butter and cream or use plant-based alternatives.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American