There’s something magical about tomato soup—it’s one of those dishes that instantly transports me back to rainy afternoons as a kid. My mom would warm up a pot on the stove, and the whole house would fill with that tangy, sweet aroma of simmering tomatoes. She always served it with golden, buttery grilled cheese sandwiches, and I can still remember dipping the crunchy corners into the steaming red soup, watching them soften as they soaked up all that flavor. To me, tomato soup has always been more than food—it’s comfort in its purest form.
The beauty of homemade tomato soup is in its balance. It’s smooth and velvety, with a rich tomato base that’s brightened by just the right hint of garlic and onion. A touch of cream softens the tang, making it silky without being heavy. Every spoonful is warm, slightly sweet, a little tangy, and oh-so-satisfying. Pair it with crusty bread or grilled cheese, and you’ve got the kind of meal that chases away gray skies and fills the kitchen with warmth.
This soup shines on chilly evenings, cozy weekends, or family dinners where you want something simple but deeply nourishing. Plus, it’s quick and easy ready in under an hour, and leagues better than anything from a can.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped (for natural sweetness)
- 3 cloves garlic, minced
- 2 cans (28 oz) whole peeled tomatoes (or 3 pounds fresh, peeled)
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil (or a few fresh leaves)
- ½ cup heavy cream (optional, for creaminess)
- Salt and pepper, to taste
Steps To Prepare
Step 1: Sauté the base
In a large pot, heat olive oil over medium heat. Add the onion and carrots, cooking until softened and fragrant. Stir in the garlic just until golden—it should smell amazing at this point.
Step 2: Add the tomatoes & broth
Pour in the canned tomatoes (with their juices) and broth. Break up the tomatoes gently with a spoon. Add basil and sugar, then bring everything to a simmer.
Step 3: Simmer to develop flavor
Let the soup bubble gently for about 25–30 minutes. The tomatoes will break down, the carrots will sweeten the base, and the broth will take on that cozy, homey richness.
Step 4: Blend until smooth
Use an immersion blender right in the pot (or carefully transfer to a regular blender) and puree until silky. If you like a chunkier soup, pulse instead of blending completely.
Step 5: Add cream & finish
Stir in the cream (if using) and season generously with salt and pepper. Taste and adjust—sometimes a pinch more sugar or a squeeze of lemon really brightens things up.
Step 6: Serve & enjoy
Ladle into bowls, garnish with fresh basil or a drizzle of cream, and serve with crusty bread or grilled cheese.
Serving Suggestions
- Pair with classic grilled cheese for the ultimate combo.
- Serve alongside a green salad for a lighter meal.
- Add croutons, parmesan crisps, or a swirl of pesto for a gourmet touch.
Storage Tips
- Refrigerate in an airtight container for up to 4 days.
- Freeze (before adding cream) for up to 3 months. Thaw in the fridge overnight and reheat gently.
Can I make tomato soup without cream?
Yes! Leave out the cream for a dairy-free version. You’ll still get a rich, velvety texture from the blended vegetables. A drizzle of olive oil on top adds luxury without dairy.
How do I make it thicker?
Simmer longer to reduce the liquid, or stir in a spoonful of tomato paste before blending.
What herbs go best in tomato soup?
Basil is the classic, but oregano, thyme, or rosemary all add lovely depth.
Happy cooking and happy dipping! 🍅🥖