There’s something magical about a pot of soup simmering on the stove, isn’t there? Of all my soup recipes, this classic tomato soup holds a special place in my heart. It’s the one I turn to when I need comfort in a bowl – whether it’s a chilly winter night or a rainy summer afternoon. The aroma of onions and garlic cooking always takes me back to my grandmother’s kitchen, where she’d serve this very soup with thick slices of buttered bread. What I love most is how simple it is – just a handful of pantry staples transforms into something warm, velvety, and absolutely delicious. And let’s be honest, is there anything better than dunking a gooey grilled cheese sandwich into that rich tomato goodness? This recipe has been my go-to for years, and I’m thrilled to share it with you.
Why You’ll Love This Tomato Soup Recipe
Trust me, this isn’t just any tomato soup recipe – it’s the kind you’ll keep coming back to. Here’s why:
- It’s ridiculously easy – I’m talking 10 minutes of prep and one pot. Perfect for those « I need dinner NOW » moments.
- Pantry staples only – No fancy ingredients here! Just onions, garlic, canned tomatoes (yes, canned – they work beautifully).
- Customizable to your taste – Want it creamy? Add the heavy cream. Need it dairy-free? Skip it or use coconut milk. The soup police won’t come knocking!
- That nostalgic flavor – It tastes like childhood comfort, but somehow even better. The secret’s in simmering those simple ingredients just right.
Honestly? I’ve made this soup probably a hundred times, and it never gets old. That’s saying something coming from someone who gets bored easily in the kitchen!
Ingredients for Classic Tomato Soup
Here’s everything you’ll need to make this soul-warming tomato soup. I promise, you probably have most of these in your kitchen right now! The beauty of this recipe is in its simplicity – no fancy ingredients, just good honest flavors that come together beautifully.
- 2 tbsp olive oil – I always use extra virgin for that lovely fruity note
- 1 onion, chopped – Yellow onions work best here, but use what you’ve got
- 2 cloves garlic, minced – Fresh is best, but 1/2 tsp garlic powder works in a pinch
- 28 oz canned tomatoes – Crushed or whole (you’ll blend them anyway). My secret? San Marzano tomatoes if you can find them!
- 2 cups vegetable broth – Chicken broth works too if that’s what’s in your pantry
- 1 tsp sugar – Just a pinch to balance the tomatoes’ acidity
- 1/2 tsp salt – Plus more to taste at the end
- 1/4 tsp black pepper – Freshly ground if you can
- 1/4 cup heavy cream (optional) – For that velvety finish. Omit for dairy-free, or try coconut milk!
See? Nothing complicated here. I love that I can whip this up without a special grocery run. Now let’s get cooking!
How to Make This Easy Tomato Soup Recipe
Alright, let’s get to the fun part – making this cozy tomato soup! I promise it’s so simple you could practically do it with your eyes closed (but please don’t – safety first!). I’ve broken it down into three foolproof steps that’ll have you sipping on homemade tomato goodness in no time.
Step 1: Sauté the Aromatics
First things first – grab your favorite soup pot and heat that olive oil over medium heat. Toss in your chopped onions and let them soften up for about 5 minutes, stirring occasionally. You’ll know they’re ready when they turn translucent and smell sweet. Now here’s my pro tip: add the garlic last and only cook it for about 30 seconds to 1 minute. Burnt garlic is the worst – it turns bitter and can ruin your whole soup. Just wait until you can smell that gorgeous garlicky aroma, then move right to the next step!
Step 2: Simmer the Soup
Time to build that flavor! Pour in your canned tomatoes (juice and all) and vegetable broth. Don’t worry about breaking up whole tomatoes now – we’ll blend everything later. Stir in the sugar, salt, and pepper. That little bit of sugar? It’s magic – it cuts through the tomatoes’ natural acidity without making the soup sweet. Bring everything to a lively boil, then reduce the heat to a gentle simmer. Let it bubble away for 15 minutes – this is when all the flavors get to know each other and become best friends.
Step 3: Blend to Perfection
Here comes the fun part – blending! If you’re using a regular blender, work in batches and don’t fill more than halfway. Trust me, I learned the hard way that hot soup expands when blended (what a mess!). Hold the lid down with a kitchen towel – safety first! An immersion blender is my go-to because you can blend right in the pot. Blend until smooth or leave it a bit chunky if that’s your thing. Last step? Stir in that creamy heavy cream if you’re using it – it gives the soup such a luxurious texture. And voila! Soup’s on!
See? I told you it was easy. Now go grab that grilled cheese sandwich – you’ve earned it!
Tips for the Best Tomato Soup Recipe
After making this tomato soup more times than I can count, I’ve picked up some tricks that take it from good to « oh-my-goodness-I-need-another-bowl » amazing. First, always taste and adjust the seasoning at the end – tomatoes vary in acidity, so you might need an extra pinch of sugar or salt. My secret weapon? A splash of balsamic vinegar stirred in at the end – just a teaspoon adds incredible depth. If you’re using fresh herbs, toss in a few basil leaves right before blending for that gorgeous fresh flavor. And here’s my favorite variation: roast the onions and garlic first for an extra caramelized, slightly smoky taste that’ll make your soup unforgettable. Trust me, once you try it this way, you’ll never go back!
Variations for Your Tomato Soup Recipe
Oh, the possibilities! This humble tomato soup is like a blank canvas just waiting for your creative touches. My favorite lazy-day twist? Toss in a jar of roasted red peppers before blending – it adds the most incredible smoky sweetness. Or try stirring in a handful of fresh basil leaves for that classic Italian flair. Feeling adventurous? A dash of smoked paprika or a spoonful of pesto swirled in at the end will make your taste buds dance. The best part? No matter how you tweak it, it’s still that same comforting bowl of goodness at heart.
Serving Suggestions for Tomato Soup
Oh, let’s talk about the best part – serving up this gorgeous tomato soup! My absolute must-have pairing? A gooey grilled cheese sandwich, obviously. The way that melted cheddar oozes into the soup… heaven! But don’t stop there – try garlicky croutons for crunch or a simple green salad with tangy vinaigrette to cut through the richness. For garnish, I love a drizzle of cream, fresh basil leaves, or a sprinkle of parmesan. On fancy nights, I’ll add homemade pesto swirls – they make it look restaurant-worthy with zero effort. Pro tip: serve with crusty bread for dipping – you’ll want to savor every last drop!
Storage and Reheating Tips
Here’s the best part about this tomato soup – it actually gets better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, go low and slow – medium heat on the stove with occasional stirring prevents that dreaded « scorched » taste. If it thickens up, just splash in a little broth or water to loosen it. Freezing? Absolutely! Portion it into freezer bags (leave some room for expansion) and it’ll keep beautifully for 3 months. Thaw overnight in the fridge, then reheat gently. My favorite lazy meal prep? Freezing individual portions for those « I need soup NOW » emergencies. Just pop one in the microwave and boom – instant comfort!
Nutritional Information
Just a quick note before we dive in – these numbers are estimates based on my exact recipe using standard ingredients. Your counts might vary slightly depending on the brands you use or if you tweak the recipe (no judgment here – I tweak all the time!). Here’s the scoop per serving:
- Calories: About 180 – perfect for when you want something comforting but not too heavy
- Carbs: 18g – mostly from those beautiful tomatoes and onions
- Protein: 3g – not bad for a veggie soup!
- Fat: 11g (4g saturated) – that’s with the optional cream, so it’ll be less if you skip it
Bonus nutrients? You’re getting a nice dose of vitamin C, fiber, and potassium too. Not too shabby for something that tastes this indulgent, right?
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely! I love using fresh tomatoes when they’re in season. You’ll need about 2 pounds of ripe tomatoes – just blanch them to remove the skins first. The flavor will be brighter, but you might need to simmer a bit longer to concentrate the taste. Honestly? I keep coming back to canned tomatoes because they’re consistent year-round and have that deep, rich flavor we all crave in tomato soup.
How do I make this soup dairy-free?
Easy peasy! Just skip the heavy cream – the soup is still delicious without it. If you want that creamy texture, try coconut milk (the full-fat kind in the can works best) or even a splash of almond milk. My vegan friends swear by blending in a handful of cashews for richness. The best part? You won’t miss the dairy one bit!
Why do you add sugar to tomato soup?
Great question! That tiny bit of sugar isn’t to make it sweet – it’s to balance the natural acidity in the tomatoes. Different tomato brands vary in acidity, so always taste at the end. No sugar on hand? A pinch of baking soda works too (start with 1/8 tsp). My grandma’s trick? A grated carrot cooked with the onions adds natural sweetness without refined sugar.
Can I freeze this tomato soup?
You bet! This soup freezes like a dream. Just cool it completely first, then portion into freezer-safe containers or bags (leave some headspace for expansion). It’ll keep for 3 months. Pro tip: Freeze it without the cream if possible, then add when reheating. When you’re ready, thaw overnight in the fridge and reheat gently on the stove – it’ll taste just as good as the day you made it!
What’s the best way to blend hot soup safely?
Safety first, friends! If using a regular blender, only fill it halfway, hold the lid down firmly with a kitchen towel, and start on low speed. Better yet? Get yourself an immersion blender – they’re cheap and you can blend right in the pot (no spills!). Whatever you do, don’t put a tight seal on a hot blender – the steam pressure can cause messy explosions. Learned that one the hard way!
Classic Tomato Soup
Ingrédients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in canned tomatoes and vegetable broth. Stir in sugar, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream if using. Serve hot.