This Tomato Soup Recipe is a comforting bowl of velvety richness, blending ripe tomatoes with creamy textures and a hint of sweetness. In just 45 minutes, you’ll have a hearty, nourishing dish that’s perfect for cozy evenings or quick lunches. The vibrant flavors of fresh tomatoes are balanced with a touch of warmth, making every spoonful a delight.
Each serving is packed with 149 calories of wholesome goodness, offering a satisfying blend of fiber, vitamins, and antioxidants. The soup’s smooth consistency and robust aroma will fill your kitchen with an irresistible, homey scent. Whether enjoyed alone or paired with crusty bread, this recipe promises a flavorful, effortless meal that’s as nourishing as it is delicious.
Ingredients for Tomato Soup
- 4 Tablespoons unsalted butter
- 3 cups (400 g) sweet or yellow onion, diced (about 2 medium-sized onions)
- 1 ½ Tablespoons (10 g) minced garlic (about 5 cloves)
- 1 ½ Tablespoons all-purpose flour
- 2 (28 oz / 793 g) cans whole peeled tomatoes (San Marzano recommended)
- 2 cups (473 ml) chicken broth
- ¼ cup finely sliced basil
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- ⅓ cup (80 ml) heavy cream
- ¼ teaspoon baking soda
- Shredded or grated parmesan cheese (for topping)
Step-by-Step Instructions
- Melt the butter: Place butter in a large pot over medium heat and cook until melted.
- Cook the onions: Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).
- Add garlic: Add garlic and cook until fragrant (about 30 seconds).
- Incorporate flour: Sprinkle flour into the pot and stir until no lumps remain. Cook for another 30-60 seconds, stirring constantly.
- Add tomatoes: Add tomatoes and their juices, crushing and smashing them with a spatula until no large pieces remain.
- Mix in liquids and seasonings: Stir in chicken broth, basil, sugar, salt, and black pepper. Mix well.
- Simmer: Bring soup to a boil, then reduce heat and simmer uncovered for 20-30 minutes to develop flavors.
- Blend: Use an immersion blender to puree the soup until smooth (or blend in batches using a traditional blender and return to the pot).
- Add cream and baking soda: Stir in heavy cream and baking soda until smooth and cohesive. Taste and adjust salt and pepper as needed.
- Serve: Portion into bowls and top with grated parmesan cheese. Enjoy with grilled cheese, a side salad, or crusty bread!
Perfect Pairings: Serving Suggestions
This tomato soup is a classic comfort food that pairs beautifully with a variety of sides. Serve it with a grilled cheese sandwich for the ultimate cozy meal, or pair it with a crusty artisan bread for dipping. For a lighter option, enjoy it alongside a fresh side salad with a tangy vinaigrette. Don’t forget to top each bowl with a generous sprinkle of shredded parmesan cheese for an extra layer of flavor!
Storing and Reheating Made Easy
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of chicken broth or water to reach your desired consistency. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
To save time, prep your onions and garlic in advance and store them in the fridge until ready to use. If you’re short on time, skip the immersion blender and use a traditional blender to puree the soup in batches. For an even quicker version, consider using crushed tomatoes instead of whole peeled tomatoes—they’ll break down faster during cooking.
Recipe Variations to Try
Customize this soup to suit your taste! For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce. If you’re vegetarian, swap the chicken broth for vegetable broth. For a creamier texture, increase the heavy cream to ½ cup. You can also add a handful of fresh spinach or chopped carrots during the simmering stage for extra nutrients.
Equipment You’ll Need
This recipe is simple but requires a few key tools. A large pot is essential for cooking the soup, and an immersion blender makes pureeing quick and mess-free. If you don’t have an immersion blender, a traditional blender works just as well—just be sure to blend in batches and handle the hot soup carefully. A sharp knife and cutting board will also come in handy for prepping your onions and garlic.
Tomato Soup Recipe
Ingredients
- 4 Tablespoons unsalted butter
- 3 cups sweet or yellow onion (diced, about 2 medium-sized onions)
- 1 ½ Tablespoons minced garlic (about 5 cloves)
- 1 ½ Tablespoons all-purpose flour
- 2 28 oz cans whole peeled tomatoes (I like to use Cento or other brands of San Marzano when I can find them)
- 2 cups chicken broth
- ¼ cup finely sliced basil
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- ⅓ cup heavy cream
- ¼ teaspoon baking soda
- Shredded or grated parmesan cheese (for topping)
Instructions
- Place butter in a large pot over medium heat and cook until melted.
- Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour into the pot and use a spatula to stir until no lumps remain. Continue to cook another 30-60 seconds, while stirring.
- Add tomatoes and their juices, crushing and smashing them with your spatula and scraping the bottom of the pot as you add them until no large pieces remain.
- Stir in chicken broth, basil, sugar, salt and black pepper and stir well.
- Bring soup to a boil. Once boiling, reduce heat and simmer, uncovered, for 20-30 minutes to allow the flavors to develop.
- After simmering, use an immersion blender to puree the soup until completely smooth (alternatively, puree the soup in batches using a traditional blender and then return to the pot).
- Stir in cream and baking soda, stirring until smooth, cohesive in color, and not foamy. Taste-test and add salt and pepper as needed.
- Portion into bowls and serve topped with grated parmesan cheese. This soup is excellent for dipping grilled cheese or just served with a side salad and some crusty artisan bread!