There’s something timeless about a steaming bowl of tomato soup. It takes me right back to cozy afternoons when the sky turned gray, and my mom would whisk together a quick pot on the stove.
The air would fill with the smell of simmering tomatoes, garlic, and basil, the kind of scent that wraps around you like a soft blanket. I’d sit by the kitchen window, dunking buttered toast triangles into my bowl, watching raindrops race each other down the glass.
This tomato soup recipe is everything I love about those moments, creamy but light, tangy yet soothing, and deeply satisfying. It’s a meal that feels both nostalgic and fresh.
Perfect for chilly nights, lazy weekend lunches, or when you just need a bowl of something warm and familiar. Whether you serve it with a grilled cheese, a sprinkle of Parmesan, or a swirl of cream, it’s one of those dishes that always makes you feel at home.
If you’ve ever wanted a tomato soup that’s simple, silky, and foolproof, this is it. Every spoonful tastes like comfort.
Tomato Soup Recipe
Ingredients
Method
- Heat olive oil and butter in a large pot over medium heat.
- Add chopped onion and sauté for 4–5 minutes until softened and fragrant.
- Stir in minced garlic and cook for another 30 seconds.
- Add tomato paste and cook for 1–2 minutes, stirring, until slightly darkened.
- Pour in whole peeled tomatoes with their juice and the broth.
- Add sugar, dried oregano, dried basil, salt, and pepper. Stir well.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Use an immersion blender (or transfer to a blender carefully) and blend until smooth and creamy.
- Stir in heavy cream and adjust seasoning to taste.
- Serve warm, garnished with fresh basil and a drizzle of cream.
About the Recipe
What makes this the best tomato soup recipe? It’s the balance. Many versions are either too acidic or too bland, but this one nails that sweet-savory harmony.
Roasting or lightly sautéing the aromatics first deepens the flavor, while a touch of cream rounds it out beautifully. It’s rich without being heavy, the kind of recipe you’ll find yourself making again and again.
This soup serves about 4 generous bowls or 6 smaller portions, perfect for family dinners or a cozy meal for two with leftovers.
It’s also incredibly adaptable, you can make it dairy-free by using coconut milk, or add a hint of spice with red pepper flakes. It’s a go-to recipe for everything from comforting weeknights to elegant dinner starters.
If you love easy, homemade tomato soup that tastes like it’s been simmering for hours, but really takes under 40 minutes, you’ve found your match.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, with juices
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon sugar (optional, balances acidity)
- ½ teaspoon salt, more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil (or 4 fresh basil leaves)
- ½ teaspoon dried oregano
- ½ cup heavy cream (or half-and-half for lighter texture)
- Optional garnish: fresh basil, drizzle of olive oil, or shredded Parmesan
Optional mix-ins: a pinch of red pepper flakes for spice, or a handful of croutons for crunch.
Instructions
- Sauté the aromatics.
In a large pot, heat olive oil and butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook another 30 seconds until fragrant. - Add tomato paste.
Stir in tomato paste and cook for 1 minute to caramelize slightly, this step deepens the flavor and removes the raw taste. - Add tomatoes and seasonings.
Pour in the canned tomatoes (including juice), broth, sugar, salt, pepper, basil, and oregano. Break up the tomatoes gently with a spoon. Bring to a simmer. - Simmer the soup.
Reduce heat to low and simmer uncovered for 20–25 minutes. The soup will thicken slightly and the flavors will meld together beautifully. - Blend until smooth.
Use an immersion blender directly in the pot to puree until silky. (Or transfer in batches to a blender, vent the lid slightly to release steam.) - Add cream and adjust seasoning.
Stir in the cream and taste. Add more salt, pepper, or a pinch of sugar if needed. Heat gently for another 2–3 minutes, but don’t let it boil. - Serve warm.
Ladle into bowls, drizzle with olive oil or swirl of cream, and top with fresh basil or Parmesan if desired.
Tip: The soup should look creamy but not too thick. If it’s thicker than you like, thin with a bit more broth.
Tips for Success
The secret to great tomato soup is building flavor from the start. Sautéing onions and garlic in both olive oil and butter gives a perfect balance of richness and aroma.
Don’t skip cooking the tomato paste, that little caramelization step makes a world of difference in depth.
When it comes to tomatoes, good quality canned ones make this recipe shine. San Marzano or fire-roasted tomatoes create a beautiful flavor without bitterness. If your soup tastes too tangy, a small spoonful of sugar smooths it right out.
Lastly, blend patiently. A silky texture is key, and a good puree transforms humble ingredients into something restaurant-worthy. For the creamiest result, stir in the cream after blending rather than before, it prevents curdling and keeps the soup velvety smooth.
What Goes Well With It
You can’t mention tomato soup without thinking of grilled cheese. The crunch of buttery bread against the creamy soup is pure magic.
Try it with sharp cheddar or mozzarella for that classic pull-apart moment. For a twist, add pesto between the cheese layers before toasting, the basil notes pair beautifully with the tomato base.
If you’re serving guests, offer a small salad on the side, something fresh like baby greens with lemon vinaigrette. Or keep it cozy with garlic bread or a warm baguette for dipping. A drizzle of basil oil or a sprinkle of Parmesan over the soup also takes it to another level.
For drinks, you can’t go wrong with a cold glass of iced tea in summer or a steaming mug of herbal tea in winter. And for something special, pair it with a crisp Sauvignon Blanc, its acidity complements the tomato perfectly.
Nutrition & Health Benefits
Tomato soup isn’t just comforting, it’s full of wholesome goodness. Tomatoes are rich in lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
They also pack vitamins A and C, which help boost your immune system and keep your skin glowing.
The olive oil adds healthy monounsaturated fats, while the onions and garlic contribute natural compounds known for their anti-inflammatory properties.
If you use vegetable broth and coconut milk instead of cream, this recipe can easily be made vegan while still staying creamy and satisfying.
It’s a simple, balanced meal that nourishes both body and soul. Low in calories but full of flavor, this tomato soup proves that comfort food can be nutritious, too.
How to Store & Reheat
Homemade tomato soup stores beautifully, making it perfect for meal prep. At room temperature, let it cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days.
For longer storage, freeze it in individual portions for up to 3 months. Leave a bit of space at the top of the container, as liquids expand when frozen. To reheat, thaw overnight in the fridge, then warm gently on the stove over low heat until hot.
If reheating in the microwave, use a microwave-safe bowl and cover with a damp paper towel to avoid splatters. Stir halfway through heating to ensure even warmth. Add a splash of cream or broth if the soup thickens after storage, it’ll taste just as silky as day one.
Closing Personal Touch
Every time I make this tomato soup, it feels like pressing pause on a busy day. The scent of onions softening in butter, the simmering bubbles on the surface, the first spoonful that warms your chest, it all reminds me why homemade food is such a comfort.
My kids love dipping grilled cheese into their bowls, turning lunch into a little family ritual.
This recipe has become one of those quiet anchors in my kitchen, easy enough for weeknights, special enough to serve to guests. Even friends who swear by canned soup tell me they’ll never go back after tasting this one.
I hope it brings the same warmth to your table. Whether it’s a rainy afternoon or a chilly evening, this soup invites you to slow down, breathe in the moment, and enjoy the simple joy of homemade comfort.
