Tomato Soup Recipes
Creamy tomato soup made with fresh tomatoes and simple pantry staples. Ready in under an hour for a cozy meal any night of the week.
You can make this soup on a busy Tuesday night without needing fancy ingredients.
The base uses onions and garlic cooked until soft before adding tomatoes.
A splash of cream makes it smooth but you can skip it if you prefer.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use extra virgin if you have it. Any neutral cooking oil will do too.
1 medium yellow onion chopped
Red onion works fine but yellow gives a sweeter taste. Keep the pieces small for even cooking.
3 cloves garlic minced
Fresh garlic tastes best here. Jarred minced garlic is okay in a pinch.
2 cans (28 oz each) crushed tomatoes
Whole peeled tomatoes are fine if you crush them by hand first. Look for brands without added sugar.
1 cup vegetable broth low sodium
Chicken broth changes the flavor slightly but works well. Water plus a bouillon cube is another option.
1 teaspoon dried basil
Fresh basil goes in at the end for brightness. Dried thyme is a good swap if you run out.
1/2 cup heavy cream optional
Coconut milk adds richness for dairy free versions. Skip this step entirely for a lighter soup.
Salt and black pepper to taste
Taste before adding more salt since canned tomatoes vary in saltiness.
Tips & Tricks
- Roast the tomatoes first for a deeper smoky flavor that cooks down naturally.
- Blend the soup while it is still hot but let it cool slightly to avoid splatters.
- Add a pinch of baking soda if the soup tastes too acidic from the tomatoes.
Step-by-Step Instructions
1. Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the onion and cook until soft then stir in the garlic for one minute.
2. Simmer the tomatoes
Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil then reduce heat to low and cover for 20 minutes.
3. Add the herbs
Stir in the dried basil along with salt and pepper. Let it simmer uncovered for another five minutes to thicken slightly.
4. Blend until smooth
Carefully transfer the hot soup to a blender or use an immersion blender. Blend until creamy and pour back into the pot.
5. Finish with cream
Turn the heat to low and stir in the heavy cream if using. Warm through for two minutes without boiling again.
6. Serve immediately
Ladle into bowls and add extra pepper on top. Serve with crusty bread or grilled cheese sandwiches.
How to Store Tomato Soup Recipes
Refrigerator
Store in an airtight container for up to four days.
Freezer
Freeze for up to three months without the cream added.
Reheating
Warm gently on the stove over low heat stirring often.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
Yes chop about six pounds of ripe Roma tomatoes and simmer them longer to remove excess water. Fresh tomatoes make the soup thinner so you may need to cook it down further.
Q: Why is my soup too thick?
Add a ladle of broth or water and stir well until it reaches your preferred consistency. A thicker soup concentrates the flavor which some people prefer.
Q: How do I fix sour tasting soup?
Add a tiny pinch of sugar or baking soda to balance the acidity. Taste after each addition since you do not want to mask the tomato flavor completely.
Q: Is this soup gluten free?
Yes all the main ingredients are naturally free of gluten. Just check your broth label to be sure no wheat products were used during processing.
Q: Can I make this in a slow cooker?
Sauté the onions and garlic first then dump everything into the slow cooker and cook on low for six hours. This method takes longer but requires less active attention.
Make this soup when you want a warm bowl that feels like home without spending hours in the kitchen.
Tomato Soup Recipes
Creamy tomato soup made with fresh tomatoes and simple pantry staples. Ready in under an hour for a cozy meal any night of the week.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 cans (28 oz each) crushed tomatoes
- 1 cup vegetable broth low sodium
- 1 teaspoon dried basil
- 1/2 cup heavy cream optional
- Salt and black pepper to taste
📋 Instructions
- 1Sauté the aromatics — Heat the oil in a large pot over medium heat. Add the onion and cook until soft then stir in the garlic for one minute.
- 2Simmer the tomatoes — Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil then reduce heat to low and cover for 20 minutes.
- 3Add the herbs — Stir in the dried basil along with salt and pepper. Let it simmer uncovered for another five minutes to thicken slightly.
- 4Blend until smooth — Carefully transfer the hot soup to a blender or use an immersion blender. Blend until creamy and pour back into the pot.
- 5Finish with cream — Turn the heat to low and stir in the heavy cream if using. Warm through for two minutes without boiling again.
- 6Serve immediately — Ladle into bowls and add extra pepper on top. Serve with crusty bread or grilled cheese sandwiches.
