Classic Tomato Soup
This creamy homemade tomato soup is comfort in a bowl, made with simple ingredients and ready in just 30 minutes. Fresh tomatoes and aromatic herbs create a rich, velvety texture that's far superior to canned versions, perfect for dipping grilled cheese sandwiches or enjoying on its own.
Equipment
- Large pot or Dutch oven 4-6 quart capacity
- Immersion blender Or regular blender
- Wooden spoon
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil 30ml
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes 795g, or use whole peeled tomatoes
- 2 cups vegetable broth 480ml
- 1 tablespoon tomato paste 15g
- 1 teaspoon dried basil or 2 tablespoons fresh
- 1 teaspoon sugar to balance acidity
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
For Serving
- 1/2 cup heavy cream 120ml, optional
- fresh basil for garnish
- croutons optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, vegetable broth, tomato paste, basil, sugar, salt, and pepper. Stir to combine and bring to a simmer.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally to allow flavors to meld.
- Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer to a regular blender in batches.
- Stir in heavy cream if using, and adjust seasoning with additional salt and pepper to taste. Serve hot, garnished with fresh basil and croutons.
Notes
- For a richer flavor, roast the canned tomatoes with the onion and garlic in a 400°F oven for 20 minutes before adding to the pot.
- Use fire-roasted canned tomatoes for a smoky depth of flavor.
- To make this soup vegan, skip the heavy cream or substitute with coconut cream or cashew cream.
- The sugar helps balance the acidity of tomatoes - adjust to taste depending on your tomatoes' sweetness.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- This soup freezes beautifully for up to 3 months. Freeze before adding cream, then stir in cream when reheating.
- For a chunky texture, blend only half the soup and leave the rest with some texture.
- Add a pinch of red pepper flakes for a subtle kick of heat.
- Fresh tomatoes can be substituted (use 3 pounds), but canned tomatoes provide consistent flavor year-round.
- Pair with grilled cheese sandwiches for the ultimate comfort meal.
Nutrition
Serving: 1BowlCalories: 165kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 520mgPotassium: 485mgFiber: 3gSugar: 9gVitamin A: 25IUVitamin C: 30mgCalcium: 6mgIron: 8mg
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