There's something about a bowl of tomato soup that feels like a hug in a mug. My kids ask for it every time the weather turns chilly, and I love that I can make it from pantry staples.
Advertisements1
This isn't your average canned soup. We're simmering whole tomatoes with onion, garlic, and a touch of cream for a velvety texture that tastes like it simmered all day—but it's on the table in just 30 minutes.
I've tested this recipe countless times in my own kitchen, and it's the one I always come back to. It's forgiving, flexible, and endlessly comforting.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use extra-virgin for best flavor. You can substitute butter for a richer taste.
1 medium yellow onion, chopped (about 1 cup)
Sweet onions like Vidalia work too. If you only have red onion, that's fine—it adds a slightly sharper flavor.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder.
2 cans (28 ounces / 800g each) whole peeled tomatoes
San Marzano tomatoes are the gold standard for sweetness. If using crushed, reduce simmer time by 5 minutes.
1 cup (240ml) vegetable broth
Chicken broth works too. For a deeper flavor, use a good-quality stock.
1 teaspoon sugar
Balances acidity. You can omit if your tomatoes are sweet, or use honey.
1/2 teaspoon dried basil
Or use 1 tablespoon fresh basil, chopped. Oregano is a good substitute.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half or coconut milk. For vegan, use full-fat coconut cream.
Salt and freshly ground black pepper, to taste
Kosher salt is great. Start with 1/2 teaspoon salt and adjust.
Tips & Tricks
- Use whole peeled tomatoes—they have better flavor than diced.
- Don't skip the sugar; it rounds out the acidity.
- Blend in batches for safety, or use an immersion blender directly in the pot.
- Taste before adding salt—some broths are salty.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
2. Add tomatoes and broth
Pour in the tomatoes with their juices, breaking them up with a spoon. Add vegetable broth, sugar, and dried basil. Stir to combine.
3. Simmer the soup
Bring to a boil, then reduce heat to low (200°F / 95°C). Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
4. Blend until smooth
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
5. Add cream and season
Stir in heavy cream. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes until heated through, but do not boil.
6. Serve hot
Ladle into bowls and garnish with fresh basil or a swirl of cream if desired. Serve with grilled cheese sandwiches for the perfect pairing.
Delicious Variations
Roasted Tomato Soup
Roast tomatoes, onion, and garlic at 425°F (220°C) for 25 minutes before adding to the pot.
Spicy Tomato Soup
Add 1/4 teaspoon red pepper flakes or a pinch of cayenne with the garlic.
Herbed Tomato Soup
Stir in 1 tablespoon fresh thyme or oregano along with the basil.
How to Store Classic Tomato Soup Recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if too thick.
Frequently Asked Questions
Q: Can I make tomato soup without cream?
Yes, you can omit the cream or use a dairy-free alternative like coconut milk. The soup will be slightly thinner but still delicious.
Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 2 pounds of ripe tomatoes, peeled and chopped. You may need to simmer longer to reduce the liquid.
Q: How do I make tomato soup vegan?
Use olive oil instead of butter, and replace heavy cream with full-fat coconut milk or a plant-based cream. Use vegetable broth.
Q: Why is my tomato soup bitter?
Bitterness can come from overcooking the garlic or using low-quality tomatoes. Add a pinch more sugar to balance, and avoid burning the garlic.
Q: Can I freeze tomato soup?
Yes, this soup freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge before reheating.
Try this soup tonight and let me know how it turns out! Pair it with a gooey grilled cheese for the ultimate comfort meal. Small steps count.
Classic Tomato Soup Recipe
This classic tomato soup is rich, creamy, and ready in 30 minutes. Perfect for grilled cheese dipping, kids and adults love it.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 cans (28 ounces / 800g each) whole peeled tomatoes
- 1 cup (240ml) vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 cup (120ml) heavy cream
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Sauté the aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Add tomatoes and broth — Pour in the tomatoes with their juices, breaking them up with a spoon. Add vegetable broth, sugar, and dried basil. Stir to combine.
- 3Simmer the soup — Bring to a boil, then reduce heat to low (200°F / 95°C). Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
- 4Blend until smooth — Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
- 5Add cream and season — Stir in heavy cream. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes until heated through, but do not boil.
- 6Serve hot — Ladle into bowls and garnish with fresh basil or a swirl of cream if desired. Serve with grilled cheese sandwiches for the perfect pairing.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
