I’ve always found homemade tomato soup to be a simple yet deeply satisfying dish, especially when made with care. The secret lies in choosing the right ingredients and taking the time to let the flavors develop fully. There’s something about the balance of tangy tomatoes, savory aromatics, and a hint of sweetness that transforms this classic into a bowl of comfort. What elevates it further might just surprise you.
Recipe
I can confidently say this homemade tomato soup is the ultimate comfort food—it’s creamy, rich, and bursting with fresh, tangy tomato flavor that’ll make you forget the canned stuff forever.
The secret? Slow-roasting ripe tomatoes with garlic and herbs, which caramelizes their natural sweetness and gives the soup an unbelievable depth of flavor. Plus, a touch of heavy cream adds luxurious silkiness without overpowering the tomatoes’ brightness.
Whether it’s a chilly evening or you’re craving something soul-warming, this soup always hits the spot. Trust me, once you try this recipe, you’ll never look back—it’s restaurant-worthy but so simple to make at home.
Ingredients
Homemade tomato soup relies on simple, fresh ingredients to achieve that rich, comforting flavor. Quality tomatoes are the star here—opt for ripe, in-season ones for the best taste. Aromatics like garlic and onions build depth, while herbs add a finishing touch of freshness. Here’s what you’ll need:
- Fresh tomatoes (about 2 lbs) – Use ripe, juicy ones like Roma or heirloom for peak flavor. Canned tomatoes work great in a pinch.
- Garlic cloves (2-3) – Fresh garlic is non-negotiable for that fragrant base.
- Yellow onion (1 medium) – Adds sweetness and complexity.
- Olive oil (2 tbsp) – Use a good-quality one for sautéing; it enhances richness.
- Vegetable or chicken stock (4 cups) – Homemade is ideal, but store-bought works too.
- Fresh basil leaves – A handful adds brightness; dried basil can sub if needed.
- Salt and pepper – Season generously to bring out the flavors.
- Heavy cream (½ cup) – Optional but highly recommended for a velvety finish. Substitute with coconut milk for a dairy-free version.
- Sugar (1 tsp) – Balances acidity; skip if your tomatoes are naturally sweet.
Pro tip: For a smoky twist, add a pinch of paprika or toss in a roasted red pepper. Little extras can transform this classic soup into something extraordinary.
How to Make the Best Tomato Soup Recipe Name
Prep Ingredients
Gather all your ingredients before starting—this guarantees a smooth cooking process. Chop onions, mince garlic, and dice tomatoes evenly for consistent cooking. Having everything ready prevents scrambling mid-recipe.
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute, stirring often to prevent burning. This builds the flavor foundation of your soup.
Simmer Tomatoes
Add diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, allowing flavors to meld and tomatoes to soften.
Blend Until Smooth
Use an immersion blender directly in the pot to purée the soup until smooth. If using a countertop blender, let the soup cool slightly, blend in batches, and return it to the pot.
Pro tip: Blend in short pulses for better control and smoother texture.
Season Perfectly
Add salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Taste and adjust seasoning as needed.
For depth, stir in a splash of cream or a dollop of butter if desired—it adds richness and a velvety finish.
Serve Warm
Ladle the soup into bowls and garnish with fresh basil, a drizzle of olive oil, or a sprinkle of grated Parmesan. Serve with crusty bread or grilled cheese for the ultimate comfort meal. Leftovers can be stored in the fridge for up to 3 days or frozen for longer.
Nutrition
Tomato soup is a nutritious dish packed with essential vitamins and minerals. Using fresh ingredients enhances its health benefits.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Fat | 5g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sugar | 10g |
| Sodium | 480mg |
| Vitamin A | 20% DV |
| Vitamin C | 25% DV |
Chef Tips
The nutrition of tomato soup is important, but how you prepare it can make all the difference in flavor and texture. I always roast my tomatoes first—it deepens their sweetness.
A splash of cream at the end adds richness, but don’t overdo it. Blend until smooth, then strain for silkiness.
Fresh basil brightens it up. Taste and adjust seasoning—salt is key.
