Tomato Soup Recipe – Simple, Cozy, and Full of Flavor

Tomato soup is the kind of meal that feels like a hug in a bowl. It’s warm, comforting, and surprisingly easy to make from scratch. With just a few pantry staples and fresh aromatics, you can whip up a soup that tastes rich and bright—nothing like the canned version.

This recipe keeps it simple but still delivers restaurant-level flavor. Pair it with a grilled cheese or crusty bread, and you’ve got a weeknight win.

Why This Recipe Works

This tomato soup balances sweetness and acidity with a few simple tricks. A quick sauté of onion, garlic, and tomato paste builds a deep base, while a touch of sugar and cream smooths the edges.

Roasting the tomatoes (or using quality canned ones) adds natural sweetness and depth. Finally, blending it silky and finishing with fresh basil brings out that classic tomato soup flavor. It’s straightforward, reliable, and consistently delicious.

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons, optional but adds richness)
• Yellow onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Tomato paste (2 tablespoons)
• Crushed tomatoes (1 large 28-ounce can) or ripe tomatoes (6–8 medium, roasted or simmered)
• Chicken or vegetable broth (3–4 cups)
• Heavy cream or half-and-half (1/3–1/2 cup; coconut milk works too)
• Sugar or honey (1–2 teaspoons, to taste)
• Fresh basil (a small handful, plus more for garnish)
• Bay leaf (1, optional)
• Salt and black pepper
• Red pepper flakes (a pinch, optional)
• Parmesan rind (optional, for simmering)
• Croutons, grilled cheese, or crusty bread (for serving)

Instructions

1. Sweat the aromatics. In a large pot, heat olive oil and butter over medium heat.Add diced onion with a pinch of salt and cook 5–7 minutes until soft and lightly golden. Add minced garlic and cook 30 seconds until fragrant.
2. Build flavor with tomato paste. Stir in tomato paste and cook 1–2 minutes, letting it darken slightly. This step adds a cozy, slow-cooked taste.
3. Add tomatoes and broth. Pour in crushed tomatoes and 3 cups of broth.Add bay leaf and Parmesan rind if using. Bring to a gentle simmer.
4. Simmer and season. Let it simmer 15–20 minutes, stirring occasionally. Taste and season with salt, pepper, and a pinch of sugar or honey to balance acidity.Add red pepper flakes if you like heat.
5. Blend it smooth. Remove bay leaf and Parmesan rind. Stir in fresh basil. Use an immersion blender to blend until silky.For extra smooth soup, transfer to a blender in batches—vent the lid and cover with a towel to avoid splatters.
6. Adjust consistency. If it’s too thick, add more broth to reach your ideal texture. If it’s thin, simmer a few more minutes to reduce slightly.
7. Finish with cream. Stir in heavy cream or half-and-half. Start with 1/3 cup and add more to taste.Warm gently; don’t boil after adding dairy.
8. Serve. Ladle into bowls and top with torn basil, a drizzle of olive oil, black pepper, or croutons. Serve with a grilled cheese or warm bread.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze without the cream for best texture. Cool, portion into freezer-safe containers, and freeze up to 3 months.Thaw overnight in the fridge, reheat gently, and stir in cream before serving.
• Reheating: Warm over medium-low heat on the stovetop, stirring often. Add a splash of broth or water if it thickens.

Why This is Good for You

Tomatoes are rich in lycopene, an antioxidant that may support heart health. Cooking tomatoes with a bit of fat helps your body absorb it better.

The soup also provides vitamin C, potassium, and fiber, especially if you use whole tomatoes. Choose vegetable broth and olive oil to keep it lighter, or add beans for extra protein and fiber. It’s wholesome comfort food with benefits.

Pitfalls to Watch Out For

• Too acidic. If the soup tastes sharp, add a pinch of sugar or a small knob of butter.Simmer a bit longer to mellow it out.
• Curdled dairy. Boiling after adding cream can cause separation. Reduce the heat and warm gently.
• Watery texture. If it’s thin, simmer uncovered to reduce. A tablespoon of tomato paste can also add body.
• Flat flavor. Don’t skip seasoning.Salt brings out sweetness and depth. Fresh basil at the end brightens everything.
• Bland canned tomatoes. Use good-quality canned San Marzano-style tomatoes for the best flavor.

Recipe Variations

• Roasted Tomato Soup: Roast halved fresh tomatoes, onion wedges, and whole garlic cloves at 400°F (200°C) with olive oil and salt for 25–30 minutes. Add to the pot with broth and blend.
• Creamy Tomato Basil: Increase basil and add a splash more cream.Finish with a swirl of pesto.
• Spicy Tomato Soup: Sauté a pinch of chili flakes with the garlic, or add a spoonful of harissa for warmth.
• Dairy-Free: Use olive oil only and swap cream for full-fat coconut milk or cashew cream.
• Protein Boost: Stir in white beans before blending for extra creaminess and protein.
• Tomato Soup with Grains: Add cooked rice, orzo, or small pasta after blending to make it heartier.
• Smoky Twist: Add a pinch of smoked paprika or a splash of roasted red pepper puree.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 to 2.5 pounds of ripe tomatoes. Roast them for deeper flavor or simmer them longer to concentrate.

If they’re very acidic, add a pinch of sugar.

How do I make it without cream?

Use extra olive oil for richness, and blend thoroughly for a silky texture. Coconut milk or cashew cream also makes it creamy without dairy.

What goes well with tomato soup?

Grilled cheese is the classic choice. You can also serve garlic bread, a simple green salad, or a turkey and pesto sandwich.

How can I thicken the soup?

Reduce it by simmering uncovered, stir in more tomato paste, or blend in a handful of white beans.

All three methods add body without making it heavy.

Why does my soup taste metallic or bitter?

Some tomatoes are very acidic. Balance with a little sugar, butter, or cream, and simmer a few minutes more. Avoid reactive aluminum pots if you’re sensitive to the taste.

Can I make this in a slow cooker?

Yes.

Sauté the onion, garlic, and tomato paste first on the stovetop. Transfer to a slow cooker with tomatoes and broth, and cook on Low for 6–8 hours. Blend and add cream at the end.

Is it gluten-free?

The soup itself is naturally gluten-free if your broth is certified gluten-free.

Watch your garnishes and sides like croutons or bread.

Can I add meat?

Absolutely. Brown Italian sausage or diced bacon with the onions, or add shredded rotisserie chicken after blending. Adjust salt accordingly.

What’s the best way to blend safely?

If using a standing blender, work in batches and vent the lid slightly.

Cover with a towel to prevent splashes and start on low speed.

How far ahead can I make it?

You can make it 2–3 days ahead. Reheat gently and add a splash of broth if it thickens in the fridge.

Final Thoughts

Homemade tomato soup doesn’t need fancy steps or special tools. With solid pantry ingredients and a few smart techniques, you’ll get a soup that’s smooth, balanced, and deeply comforting.

Keep this recipe as your base, then tweak it to match your mood—extra basil, a hint of spice, or a swirl of cream. It’s simple cooking at its best, and it never goes out of style.