I’ve spent years perfecting my homemade tomato soup, and I’m convinced the secret lies in balancing simplicity with depth of flavor. A few fresh ingredients, slow-cooked to bring out their natural sweetness, create a rich and comforting bowl. But there’s one unexpected twist that elevates it from good to unforgettable. If you’re looking for a classic recipe with a touch of something special, you’ll want to see how it comes together.
Recipe
There’s something magical about a bowl of homemade tomato soup—rich, velvety, and packed with bright, tangy-sweet flavor that puts the canned stuff to shame.
This recipe is my go-to for a reason: it’s ridiculously easy, uses simple ingredients, and tastes like a warm hug in a bowl.
The secret? Roasting the tomatoes first to deepen their sweetness, then blending them with garlic, onions, and a touch of cream for that luxurious, silky finish.
Whether you’re dunking a grilled cheese or savoring it solo, this soup is comfort food at its best—and I promise, once you try it, you’ll never go back to store-bought.
Ingredients
Start with the best-quality ingredients you can find—they’ll make all the difference in creating a rich, flavorful tomato soup. Fresh, ripe tomatoes are ideal, but high-quality canned tomatoes work wonderfully too, especially in the off-season.
Here’s what you’ll need:
- Olive oil (2 tbsp): Adds richness and depth; extra virgin is best for its fruity flavor.
- Butter (2 tbsp): A chef’s secret for silkiness—don’t skip it!
- Onion (1 large, diced): Aromatic base that builds flavor; yellow or sweet onions work best.
- Garlic (3 cloves, minced): Essential for that savory, aromatic punch.
- Fresh, ripe tomatoes (6-8 medium) or canned whole peeled tomatoes (28 oz): The star of the show. Use San Marzano tomatoes for a sweeter, less acidic result.
- Chicken or vegetable broth (4 cups): Adds depth; go for low-sodium to control the salt level.
- Fresh basil (a handful): Brings brightness and a touch of sweetness; dried basil can sub in a pinch (use 1 tsp).
- Heavy cream (½ cup, optional): For a creamy, luxurious finish. Substitute with coconut milk for a dairy-free option.
- Sugar (1 tsp, optional): Balances the acidity of the tomatoes.
- Salt and pepper (to taste): Season as you go to enhance the flavors.
Pro tip: For an extra layer of flavor, roast the tomatoes (fresh or canned) with a drizzle of olive oil before adding them to the soup. It deepens their sweetness and adds a smoky note!
How to Make the Best Creamy Tomato Soup Recipe
– Gather and Prep Ingredients
Have all ingredients measured and ready before starting. Fresh tomatoes, garlic, onions, and basil should be washed and chopped.
Prepping ahead guarantees a smooth cooking process and prevents scrambling mid-recipe.
– Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened and fragrant, about 3-5 minutes.
This step builds the soup’s foundational flavor, so don’t rush it.
– Add Tomatoes and Simmer
Toss in the chopped fresh tomatoes (or canned if using) along with a pinch of salt and pepper.
Let the mixture simmer for 15-20 minutes, stirring occasionally. The tomatoes should break down and release their juices, creating a rich base.
– Blend Until Smooth
Once the tomatoes are soft and cooked through, carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
*Pro Tip:* For extra creaminess, blend in a bit of heavy cream or coconut milk at this stage.
– Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with salt, pepper, or a pinch of sugar to balance the acidity. Warm it back up if needed, then serve with a drizzle of olive oil or a sprinkle of fresh basil.
*Watch Out:* Over-blending can make the soup too thin, so stop once it’s smooth.
– Optional Add-ins
For a heartier version, stir in cooked pasta, croutons, or a dollop of pesto before serving.
This flexibility allows you to customize the soup to your taste.
Nutrition
This homemade tomato soup is packed with nutrients and flavor. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Fat | 5 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 480 mg |
Chef Tips
To elevate your tomato soup, I’d recommend using high-quality canned tomatoes if fresh ones aren’t in season—they’re consistently sweet and tangy.
Blend half the soup for creaminess but leave some chunks for texture.
Add a pinch of sugar to balance acidity and a splash of cream for richness.
Don’t skimp on fresh basil or thyme at the end—their aroma makes all the difference.
