Tomato Soup
This homemade tomato soup brings bold, fresh flavor and a smooth texture that’s both comforting and easy to make. Using basic pantry staples like tomatoes, onion, garlic, and broth, it comes together quickly with very little prep. A splash of cream or butter adds richness, while fresh herbs such as basil or thyme enhance the depth of flavor. This soup pairs perfectly with grilled cheese for a nostalgic meal or can be enjoyed solo with warm bread. It’s a cozy, simple dish that’s always welcome on the table.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 2 cloves garlic minced
- 56 ounces canned whole tomatoes two 28 ounce cans undrained, I used San Marzano style
- 6 ounces tomato paste
- 1 ½ cups low sodium vegetable broth
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a Dutch oven or a large heavy-bottomed pot, warm the butter and olive oil over medium heat until the butter is fully melted and begins to sizzle lightly. Add the chopped onion and sauté for about 3 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent but not browned. This step builds the base of flavor for the soup.
- Add the minced garlic and stir it into the onions. Cook for about 30 seconds, just until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.
- Pour in the whole canned tomatoes along with their juices, then add the tomato paste, vegetable broth, sugar, salt, and black pepper. Stir everything together well to combine the ingredients into a rich, tomato base.
- Increase the heat and bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. During this time, stir occasionally and use the back of your spoon to gently crush the whole tomatoes into smaller pieces, helping them break down and blend into the soup.
- Once the mixture has simmered and the flavors have developed, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending each portion until smooth before returning it to the pot.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, optionally with a swirl of cream, fresh basil, or a slice of crusty bread on the side.
Notes
Store any leftover soup in an airtight container in the refrigerator where it will stay fresh for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to the freezer, and leave a little room at the top of the container to allow for expansion as it freezes.
If you’d like to make a tomato basil version of this soup, stir in one cup of loosely packed fresh basil leaves after the soup has finished simmering. Let it cook for another one to two minutes to soften the basil, then blend the soup until completely smooth. The basil adds a bright, herby depth that pairs perfectly with the richness of the tomatoes.
For a creamier soup, stir in up to half a cup of heavy cream or full-fat coconut milk after blending. This step gives the soup a velvety texture and makes it more filling. Warm the soup gently over low heat after adding the cream, just until heated through—avoid boiling so the cream doesn’t separate.
To make this recipe fully dairy-free and vegan, use olive oil in place of butter at the start. For extra richness without any dairy, add half a cup of coconut milk to the finished soup before serving. This will enhance the texture and flavor while keeping the soup completely plant-based.
If you’d like to make a tomato basil version of this soup, stir in one cup of loosely packed fresh basil leaves after the soup has finished simmering. Let it cook for another one to two minutes to soften the basil, then blend the soup until completely smooth. The basil adds a bright, herby depth that pairs perfectly with the richness of the tomatoes.
For a creamier soup, stir in up to half a cup of heavy cream or full-fat coconut milk after blending. This step gives the soup a velvety texture and makes it more filling. Warm the soup gently over low heat after adding the cream, just until heated through—avoid boiling so the cream doesn’t separate.
To make this recipe fully dairy-free and vegan, use olive oil in place of butter at the start. For extra richness without any dairy, add half a cup of coconut milk to the finished soup before serving. This will enhance the texture and flavor while keeping the soup completely plant-based.