When the weather turns chilly and you’re craving something warm and comforting, this tomato soup recipe is the ultimate solution. Bursting with rich, creamy flavor from ripe tomatoes, aromatic garlic, and fresh basil, this dish is a hug in a bowl. It’s simple to make, uses pantry staples, and is perfect for a snowed-in day or a quick weeknight meal. Whether you’re a soup lover or just need a cozy pick-me-up, this tomato soup recipe will warm your soul and satisfy your taste buds—let’s get cooking!
Why You’ll Love This Recipe
- Bold, Comforting Flavor: Fresh herbs and creamy richness elevate this tomato soup recipe to perfection.
- Quick and Easy: Ready in under an hour with minimal prep.
- Pantry-Friendly: Uses canned tomatoes for year-round deliciousness.
- Kid-Approved: A hit with little ones who adore its smooth, savory taste.
Tools Needed
To create this irresistible tomato soup recipe, you’ll need a few kitchen essentials. Don’t have them? Visit Our Shop for top-quality tools to make cooking a breeze!
- Large Pot or Dutch Oven: Essential for simmering the soup and melding flavors.
- Wooden Spoon: Ideal for stirring onions and garlic evenly.
- Knife and Cutting Board: Necessary for chopping onions and mincing garlic.
- Immersion Blender: Key for achieving that silky texture without overblending.
Ingredients
For the Tomato Soup Recipe:
- 2 (28-ounce) cans whole peeled tomatoes
- 1 large yellow onion (plus a little extra), chopped
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 cups vegetable stock (or chicken stock/water)
- 1 tablespoon sugar
- ¼ teaspoon ground black pepper (or to taste)
- ½ teaspoon kosher salt (plus more to taste)
- ½ cup heavy cream
- 5–6 fresh basil leaves, torn
- Optional: pinch of dried thyme, oregano, or your favorite herbs
Directions
- Prep the Pot: Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of butter and 3 tablespoons of olive oil, letting the butter melt completely.
- Cook the Onion: Add the chopped onion and stir occasionally for 8 minutes until translucent and softened, building a deep flavor base for your tomato soup recipe.
- Add the Garlic: Stir in the minced garlic and cook for 5 minutes, stirring constantly to avoid burning—it should be aromatic, not bitter.
- Incorporate the Tomatoes: Carefully add two cans of whole peeled tomatoes with their juice. Stir to combine, scraping all that delicious liquid into the pot.
- Season and Simmer: Pour in 3 cups of vegetable stock, then add 1 tablespoon of sugar, ¼ teaspoon ground black pepper, a generous pinch of salt, and optional thyme or oregano. Bring to a boil, then reduce to a simmer. Cover partially and let it cook for 30 minutes to intensify the flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth, but don’t overdo it—overblending with olive oil can turn it bitter.
- Finish with Cream: Stir in ½ cup of heavy cream and torn basil leaves. Taste and adjust with more salt or pepper if needed.
- Serve: Ladle into bowls, top with croutons or crusty bread, and enjoy your tomato soup recipe!
Expert Tips For Perfect Tomato Soup Recipe
- Don’t Burn the Garlic: Stir constantly to keep it fragrant, not bitter.
- Balance the Acid: A touch of sugar enhances the tomatoes’ natural sweetness.
- Blend Carefully: Use an immersion blender and stop once smooth to preserve flavor.
- Add Salt Early: Season at the start for deeper flavor throughout the soup.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Common Mistakes to Avoid
- Burning the Garlic: Add it after the onion to prevent bitterness in your tomato soup recipe.
- Overblending: Too much blending with olive oil can ruin the taste—keep it smooth, not bitter.
- Skimping on Simmer Time: The 30-minute simmer is key for rich flavor.
- Skipping the Cream: It balances the acidity and adds luxurious texture.
Variations
- Spicy Kick: Add a pinch of red pepper flakes with the spices.
- Herb Swap: Try rosemary or parsley instead of basil.
- Vegan Twist: Use coconut milk instead of cream for a dairy-free tomato soup recipe.
- Chunky Style: Skip blending for a rustic texture.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally.
- Freezing: Freeze the tomato soup recipe (without cream) for up to 3 months. Add cream after thawing and reheating.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4 pounds of ripe tomatoes, peeled and chopped, though canned offers consistent flavor year-round.
2. Is this tomato soup recipe gluten-free?
Absolutely, as long as your stock is gluten-free—check the label!
3. How do I make it less acidic?
Add a bit more sugar or cream to balance the tomato acidity.
4. Can I skip the cream?
You can, but it won’t be as rich—try a splash of milk or a vegan alternative instead.
5. What’s the best bread to serve with this tomato soup recipe?
A crusty loaf or homemade croutons pair perfectly!
6. Can I make it in advance?
Yes, this tomato soup recipe tastes even better the next day—just reheat gently.
Conclusion
This rich and creamy tomato soup recipe is your ticket to cozy comfort, blending simple ingredients into a bowl of pure bliss. With its silky texture, bold tomato flavor, and fresh basil finish, it’s a standout dish for cold days or any time you need a quick, hearty meal. Pair it with crusty bread, and you’ve got a winner that’s easy to make and impossible to resist. Try this tomato soup recipe tonight—you won’t be disappointed!
