There’s something magical about a steaming bowl of tomato soup. It’s the culinary equivalent of a warm hug—comforting, familiar, and downright soul-soothing. Whether you’re dunking a gooey grilled cheese into it or savoring it straight from the spoon, homemade tomato soup is a game-changer. Forget the canned stuff; this recipe is all about celebrating the tomato’s natural sweetness and vibrant character with a few pro tricks to make it sing.
Why This Recipe Works
- Slow and steady wins the flavor race: Sautéing onions and garlic low and slow builds a foundation of deep, caramelized goodness. The key here is patience—letting the onions soften without browning too quickly unlocks their natural sugars, which balances the tomatoes’ acidity.
- The best of both worlds: Canned San Marzano tomatoes (DOP-certified for quality) bring consistent sweetness and low acidity, while a touch of fresh herbs keeps things bright. If you can’t find San Marzanos, any high-quality canned plum tomatoes will work.
- Silky smooth or rustic chunky: An immersion blender gives you control over texture—go luxuriously smooth or leave a little texture for that homemade charm. Blending while hot ensures the smoothest results because heat breaks down the tomatoes’ cell walls more effectively.
The Story Behind the Sauce
- Packed with nutrients: Lycopene, vitamins A and C—this soup is as good for you as it is delicious. Lycopene, a powerful antioxidant, is more bioavailable when tomatoes are cooked.
- Flexible for any diet: Easily made vegan (swap cream for coconut milk) or gluten-free without sacrificing flavor.
- Meal prep hero: Make a big batch and freeze it for those days when you need comfort in a hurry. Just omit the cream before freezing and add it fresh when reheating.
Essential Ingredients & Tools
Ingredients
- 2 tbsp olive oil: The perfect base for sautéing—just enough richness without overpowering.
- 1 large yellow onion, diced: Sweet and mellow when cooked down, the unsung hero of flavor.
- 3 garlic cloves, minced: Because what’s a great soup without garlic?
- 2 tbsp tomato paste: A secret weapon for adding depth and umami. Cook it for a minute to intensify its flavor.
- 28 oz canned San Marzano tomatoes: The gold standard for balanced sweetness and low acidity. If unavailable, use any high-quality canned plum tomatoes.
- 2 cups vegetable broth: Keeps it light and flavorful (chicken broth works too if you’re not veggie).
- 1 tsp sugar (optional): A tiny touch to tame any tartness. Alternatively, use a splash of balsamic vinegar for complexity.
- ½ cup heavy cream: For that velvety finish (or swap in coconut cream for dairy-free).
- 1 tsp dried basil: A whisper of herbal brightness (fresh basil for garnish is a nice touch).
- Salt and black pepper: The dynamic duo of seasoning.
Tools
- Dutch oven or heavy-bottomed pot: Even heat distribution means no scorching—just perfect soup. A large saucepan works in a pinch.
- Immersion blender: The easiest way to get that silky texture (a regular blender works too, just vent the lid and cover with a towel to avoid steam explosions).
- Wooden spoon: Gentle on your pot and great for scraping up those flavorful bits.
- Fine-mesh sieve (optional): For the smoothest soup imaginable.
Serves: 4 | Prep: 15 min | Cook: 35 min | Total: 50 min
How to Make Classic Homemade Tomato Soup
- Start with the aromatics: Heat 2 tbsp olive oil in your Dutch oven over medium heat. Add 1 large yellow onion, diced, and let it soften for about 5 minutes, stirring occasionally. You’re not looking for color here—just sweet, translucent goodness. Toss in 3 garlic cloves, minced, and 2 tbsp tomato paste and cook for another minute until the whole kitchen smells like heaven.
- Build the base: Add 28 oz canned San Marzano tomatoes (juices and all), 2 cups vegetable broth, 1 tsp sugar (optional), and 1 tsp dried basil. Use your wooden spoon to gently crush the tomatoes—this helps release their pulp for a thicker soup. Bring it to a boil, then reduce to a simmer and let it bubble away for 20 minutes. This is where the flavors really get to know each other.
- Blend it up: Take the pot off the heat and grab your immersion blender. Blend until smooth—if you’re after an ultra-silky texture, strain it through a fine-mesh sieve to catch any seeds or skins. Pro tip: Blend while hot for the smoothest results (heat breaks down the tomatoes like a charm).
- Finish with flair: Stir in ½ cup heavy cream and season with salt and black pepper to taste. Let it simmer for another 5 minutes to bring everything together. Give it a taste—if it’s a little too tangy, a pinch more sugar will balance it out. Want a little heat? A dash of red pepper flakes never hurt anyone.
Pro Technique
Flavor layering is key: Those browned bits at the bottom of the pot? That’s liquid gold. After sautéing your onions, deglaze with a splash of broth and scrape up all that flavor. It’s the secret to a soup with serious depth.
Taming acidity: Tomatoes can be unpredictable. If your soup is too tart, a teaspoon of sugar or a splash of balsamic vinegar will smooth things out. For an extra umami boost, a tiny bit of fish sauce (or Worcestershire for vegetarians) works wonders.
Chef’s Wisdom
Tomato talk: San Marzano tomatoes (look for the DOP label) are the gold standard for sweetness and low acidity. If it’s peak tomato season, fresh Romas or heirlooms are fantastic—roast them first to concentrate their flavor.
Texture tweaks: Want it chunky? Pulse the blender a few times and call it a day. For silkier than silk, strain it after blending. Too thick? Add a splash of broth. Too thin? Let it simmer uncovered to reduce.
Storage & Freshness Guide
Fridge: Cool it completely, then store in airtight containers for up to 4 days. Reheat gently on the stove—microwaving can make the cream separate.
Freezer: Leave out the cream if you’re freezing it (add it fresh when reheating). Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw in the fridge overnight.
Reviving leftovers: If it separates, a quick re-blend or vigorous whisking will bring it back to life. A drizzle of olive oil or fresh herbs on top makes it feel brand new.
Nutrition Profile
- Calories: 220
- Fat: 14g
- Protein: 4g
- Carbs: 22g
- Fiber: 3g
Ingredient Variations and Their Impact
- Smoky twist: Swap in fire-roasted tomatoes and a pinch of chipotle powder for a hint of heat.
- Dairy-free dream: Coconut milk or cashew cream adds richness without the dairy.
- Herb swap: Try thyme or oregano for a different flavor profile—just add a bay leaf while simmering for extra depth.
- Acidity fix: Balsamic glaze is a great alternative to sugar, adding a touch of sweetness and complexity.
- Heartier option: Stir in cooked rice or lentils for a more substantial soup.
Perfect Pairings
Complementary Dishes
- Grilled Cheese Sandwich: The crispy, buttery bread contrasts the soup’s silkiness, while melted cheese (try sharp cheddar or gruyère) complements tomato acidity. For a twist, add a slice of tomato or a smear of pesto to your sandwich.
- Kale Caesar Salad: The creamy dressing and crunchy croutons provide texture contrast, while kale’s bitterness balances sweetness.
Drinks
- Sauvignon Blanc: Its crisp citrus notes cut through richness. A chilled glass elevates the meal without overpowering the soup.
- Chianti: A light-bodied red mirrors the soup’s fruity undertones. Serve slightly chilled for the best experience.
Something Sweet
- Dark Chocolate Truffles: A bitter-sweet finish cleanses the palate. The richness of chocolate pairs surprisingly well with the soup’s acidity.
- Lemon Sorbet: The bright acidity refreshes after a creamy bowl. It’s like a palate reset in dessert form.
Classic Homemade Tomato Soup: A Bowl of Sunshine
Whip up the ultimate homemade Tomato Soup with my easy recipe. Creamy, comforting, and perfect with grilled cheese. Get your bowl of sunshine now!
Ingredients
Main
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
3 garlic cloves (minced)
-
2 tbsp tomato paste
-
28 oz canned San Marzano tomatoes
-
2 cups vegetable broth
-
1 tsp sugar (optional)
-
0.5 cup heavy cream
-
1 tsp dried basil
-
Salt and black pepper (to taste)
Instructions
-
Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 large yellow onion, diced, and cook for 5 minutes until translucent.01
-
Stir in 3 garlic cloves, minced, and 2 tbsp tomato paste; cook for 1 minute until fragrant.02
-
Add 28 oz canned San Marzano tomatoes, 2 cups vegetable broth, 1 tsp sugar (optional), and 1 tsp dried basil. Crush tomatoes lightly with a spoon.03
-
Bring to a boil, then simmer for 20 minutes.04
-
Remove from heat and blend until smooth (optional: strain through a sieve).05
-
Stir in ½ cup heavy cream and season with salt and black pepper to taste. Simmer for 5 more minutes.06
