Tomato Soup Recipe
There are few things more comforting than a bowl of great Tomato Soup Recipe. Warm, velvety and deeply flavorful — this Tomato Soup Recipe is the kind of dish that makes everything feel better. Moreover, it is made entirely from scratch using simple, accessible ingredients. Furthermore, the result is so far superior to anything from a can that you will never look back.
Additionally, this recipe comes together in just 35 minutes. Therefore, it is perfect for busy weeknight dinners, light lunches or any time you need something warm and nourishing. For more comforting recipes, explore our Classic Caesar Salad Recipe, our hearty Garlic Bread Bites and our full Soup and Stew collection.
What Makes This Tomato Soup Recipe So Special
The difference between a great Tomato Soup Recipe and an average one comes down to three things. First, building flavor through proper sauteing of the aromatics. Second, using both fresh tomatoes and good quality canned tomatoes together. Third, finishing with cream for richness and a touch of sugar to balance the acidity.
Furthermore, blending the soup until completely smooth is what gives it that luxurious, velvety texture. On the other hand, under blending leaves an unpleasant, grainy consistency. Consequently, blending thoroughly is one of the most important steps in this recipe.
Fresh vs Canned Tomatoes in a Tomato Soup Recipe
Many Tomato Soup Recipes use only canned tomatoes. This recipe uses both fresh and canned. Here is why:
- Fresh tomatoes — Roasted in the oven first, they develop a concentrated, sweet and slightly caramelized flavor that fresh raw tomatoes cannot achieve. Moreover, roasting intensifies their natural sugars beautifully.
- Canned crushed tomatoes — Provide a rich, consistent tomato base with depth and body. Additionally, good quality canned tomatoes are often more flavorful than out of season fresh tomatoes.
The combination of both produces a Tomato Soup Recipe with layered, complex flavor. As a result, it tastes like a restaurant quality soup rather than a simple home cooked version.
The Role of Each Ingredient
Every ingredient in this Tomato Soup Recipe plays a specific role. Understanding each one helps you make smart substitutions if needed:
- Olive oil and butter — Used together for sauteing. The butter adds richness and the olive oil prevents the butter from burning.
- Onion and garlic — The flavor foundation. They must be cooked slowly until completely softened. Consequently, they add sweetness rather than raw sharpness to the finished soup.
- Tomato paste — Stirred in and cooked briefly before the tomatoes are added. This step is essential. It caramelizes the paste slightly and deepens the overall tomato flavor enormously.
- Vegetable or chicken stock — Provides depth and body without overpowering the tomato flavor. Furthermore, chicken stock makes the soup richer while vegetable stock keeps it fully vegetarian.
- Heavy cream — Stirred in at the end for that signature silky, rich finish. However, coconut cream or oat cream make excellent dairy free alternatives.
- Sugar — Just a pinch balances the natural acidity of the tomatoes. On the other hand, skip it if your tomatoes are already very sweet and ripe.
How to Make This Tomato Soup Recipe
The process is simple. First, roast the fresh tomatoes. Then, saute the aromatics and build the base. Next, simmer everything together. Finally, blend until silky smooth and stir in the cream. The full step by step method is in the recipe card below.
What to Serve with Tomato Soup
Tomato soup is wonderful on its own. However, these accompaniments make it truly spectacular:
- A thick slice of crusty sourdough bread for dunking — the most classic and satisfying pairing of all
- A classic grilled cheese sandwich alongside for the ultimate American comfort food combination
- Our golden Garlic Bread Bites for a wonderfully garlicky and indulgent pairing
- Our light and fresh Classic Caesar Salad as a starter before the soup
- A swirl of cream, a few fresh basil leaves and a crack of black pepper on top for an elegant presentation
How to Store and Freeze Tomato Soup
This Tomato Soup Recipe stores beautifully. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat. Moreover, stir in a splash of water or stock when reheating if the soup has thickened.
Can You Freeze Tomato Soup
Yes. This Tomato Soup Recipe freezes exceptionally well. Allow it to cool completely. Then transfer to freezer safe containers or bags. Freeze for up to 3 months. However, if the recipe includes cream, freeze before adding it. Additionally, add the cream fresh when reheating for the best texture. Thaw overnight in the refrigerator before reheating.
Spicy Tomato Soup — Add a pinch of cayenne and a teaspoon of smoked paprika to the aromatics while sauteing. Furthermore, top with a drizzle of chili oil just before serving.
Tomato Basil Soup — Stir a generous handful of fresh basil leaves into the blender before pureeing for a fragrant, herby and beautifully aromatic variation.
Chunky Tomato Soup — Blend only half of the soup and leave the other half chunky. As a result, you get a satisfying textural contrast between the smooth base and the tender tomato pieces.
Dairy Free Version — Replace the butter with olive oil and use coconut cream or oat cream instead of heavy cream. Moreover, the coconut cream adds a subtle sweetness that pairs beautifully with the tomatoes.
Make This Tomato Soup Recipe Today
In conclusion, this Tomato Soup Recipe is one of the most satisfying, comforting and versatile recipes on the entire TastelyBites website. Therefore, whether you are looking for a quick weeknight dinner or a warming weekend lunch, this recipe always delivers. Browse more of our delicious Soup and Stew recipes and share your results in the comments below!
Tomato Soup Recipe
A rich, velvety and deeply flavored homemade tomato soup made from scratch in just 35 minutes. The ultimate comfort bowl.
Ingredients
- The Tomato Base
- 500 gFresh ripe tomatoes, halvedRoma or vine tomatoes give the best flavor. Halve them and roast cut side up
- 1 x 400 gTin crushed tomatoes, good qualityUse the best quality canned tomatoes you can find. They make a significant difference
- 2 tbspTomato pasteCooked briefly in the pan to caramelize and deepen the tomato flavor
- The Aromatics
- 1 largeWhite onion, roughly chopped
- 4 clovesGarlic, roughly chopped
- 1 tbspOlive oil
- 1 tbspUnsalted butter
- The Liquid and Seasoning
- 500 mlVegetable or chicken stockVegetable stock keeps it fully vegetarian. Chicken stock adds a deeper richness
- 1 tspCaster sugarBalances the natural acidity of the tomatoes. Adjust to taste
- 1 tspSalt, or to taste
- ½ tspBlack pepper, freshly cracked
- ½ tspSmoked paprika
- The Finish
- 4 tbspHeavy creamStirred in at the very end for a silky, rich finish. Plus extra for swirling on top
- Small handfulFresh basil leaves (optional)Blended into the soup or used as a garnish for a fragrant herby finish
Equipment
Method for This Tomato Soup Recipe
- 1 Roast the fresh tomatoes: Preheat the oven to 200°C (390°F). Place the halved fresh tomatoes cut side up on a baking tray. Drizzle with a little olive oil and a pinch of salt. Roast for 20 minutes until the edges are caramelized and the tomatoes are soft and slightly collapsed. This step builds a deep, concentrated tomato flavor that forms the backbone of the soup.
- 2 Saute the aromatics: While the tomatoes roast, heat the olive oil and butter together in a large saucepan over medium low heat. Add the chopped onion. Cook for 8 to 10 minutes, stirring occasionally, until completely soft and lightly golden. Add the garlic and cook for 1 more minute until fragrant.
- 3 Cook the tomato paste: Add the tomato paste to the pan. Stir and cook for 2 minutes. The paste will darken slightly and begin to stick to the bottom of the pan. This brief caramelization step deepens the tomato flavor of the entire soup significantly.
- 4 Add the tomatoes and stock: Add the roasted fresh tomatoes including all the juices from the tray. Add the canned crushed tomatoes and the stock. Stir in the sugar, salt, black pepper and smoked paprika. Bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
- 5 Blend until smooth: Remove from the heat. If using fresh basil, add it now. Use an immersion blender to blend the soup directly in the pan until completely smooth. Alternatively, transfer in batches to a stand blender. Blend for at least 60 seconds per batch. As a result, the soup becomes truly velvety and silky rather than grainy.
- 6 Stir in the cream and serve: Return the blended soup to low heat. Stir in the heavy cream. Taste and adjust the seasoning. Ladle into warm bowls. Swirl a little extra cream on top. Add fresh basil leaves and a crack of black pepper. Serve immediately with crusty bread or garlic bread bites alongside.
Nutrition (Per Serving — 1 of 4 bowls with cream, no bread)
* Nutritional values are estimates per bowl. Omitting the cream reduces fat significantly. Using chicken stock instead of vegetable stock adds minimal extra calories but increases sodium slightly.
Notes
- Roasting the fresh tomatoes is what makes this Tomato Soup Recipe special. Do not skip this step. The caramelization that happens in the oven concentrates the tomato flavor and adds a depth that simply sauteing cannot achieve.
- Cook the onion fully before adding any other ingredients. An undercooked onion tastes sharp and raw in the finished soup. It should be completely soft, translucent and very lightly golden before you proceed.
- Blend the soup for a full minute or longer. The longer you blend, the smoother and silkier the result. Moreover, a truly smooth soup has a far more luxurious and satisfying texture than one that is only briefly blended.
- Always add the cream off the heat or over very low heat. Adding cream to a boiling soup can cause it to curdle. Consequently, stir the cream in gently at the very end over the lowest possible heat.
- This recipe makes 4 generous bowls. It stores in the refrigerator for up to 4 days and freezes for up to 3 months. Freeze before adding the cream for the best results upon reheating.
Tips for the Best Tomato Soup Recipe Results
- Use the best quality canned tomatoes you can find. The quality of the tomatoes is directly proportional to the quality of the finished soup. Furthermore, San Marzano tomatoes are considered the gold standard for tomato based recipes.
- Cook the tomato paste for the full 2 minutes. This step is called pincer and it is used in professional kitchens. It transforms the raw, slightly harsh taste of tomato paste into a rich, deeply savory flavor base.
- Season in layers. Season the onion as it cooks. Season the stock as it simmers. Taste and adjust at the end. Moreover, this layered approach produces a far more complex and well rounded flavor than seasoning only once at the end.
- If the soup tastes too acidic after blending, add a little more sugar a quarter teaspoon at a time. On the other hand, if it tastes flat, add a splash of red wine vinegar or a squeeze of lemon juice to brighten it.
- Warm the serving bowls before ladling the soup. A cold bowl dramatically cools the soup within minutes. Therefore, rinse the bowls with very hot water just before serving to keep every spoonful at the perfect temperature.
- For the most impressive presentation, swirl the cream into the bowl in a circle using a spoon or squeeze bottle. Additionally, top with a single fresh basil leaf, a crack of black pepper and a very light drizzle of good olive oil.