📖 Recipe Overview

This homemade creamy tomato soup is silky smooth, perfectly seasoned, and infinitely better than anything from a can. Made with simple ingredients like fresh tomatoes (or quality canned), aromatic herbs, and a touch of cream, it's the ultimate comfort food. Perfect paired with a grilled cheese sandwich or crusty bread!

The secret to incredible tomato soup? Roasting the tomatoes first! It caramelizes the sugars and adds deep, complex flavor that makes this recipe restaurant-quality.

🔄 Kitchen Measurement Converter

Quick Convert:

🛒 Ingredients

Servings: 6
  • 3 lbs ripe tomatoes (or 2 cans 28oz crushed tomatoes) ℹ️
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream ℹ️
  • 2 tbsp olive oil
  • 2 tbsp butter ℹ️
  • 2 tbsp tomato paste
  • 1 tsp sugar (balances acidity)
  • 1 tsp dried basil (or 2 tbsp fresh)
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

🔪 Equipment Needed

  • 🍲 Large pot or Dutch oven
  • 🥄 Wooden spoon
  • 🔪 Chef's knife
  • 📋 Cutting board
  • 🎛️ Immersion blender (or regular blender)
  • 🥣 Ladle
An immersion blender makes this recipe SO much easier! You can blend right in the pot without transferring hot soup. If using a regular blender, blend in batches and be careful - hot liquids expand!

📹 Video Tutorial

Key Timestamps:

  • 0:00 - Introduction & Ingredients
  • 1:30 - Sautéing aromatics
  • 4:00 - Adding tomatoes & broth
  • 6:30 - Simmering technique
  • 8:00 - Blending to perfection
  • 10:00 - Adding cream & final touches

👨‍🍳 Step-by-Step Instructions

1

Prepare the Tomatoes

If using fresh tomatoes, roughly chop them (no need to peel or seed). If roasting, cut in half, drizzle with olive oil, and roast at 400°F for 20-25 minutes until caramelized. If using canned tomatoes, open and set aside - you're good to go!
💡 Show Pro Tips
Pro Tips:
  • Roasting fresh tomatoes adds incredible depth of flavor
  • San Marzano canned tomatoes are worth the extra cost
  • Use vine-ripened tomatoes when in season for best flavor
  • No need to remove seeds - they add flavor and will be blended
2

Sauté the Aromatics

Heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant. Don't let the garlic burn!
06:00
💡 Show Pro Tips
Pro Tips:
  • Butter adds richness - don't skip it if possible!
  • Cook onions slowly for sweetness, not browning
  • Add a pinch of salt to onions to help them release moisture
  • Garlic should be fragrant but still pale golden
3

Add Tomato Paste & Spices

Stir in tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the paste and removes the raw flavor. Add dried basil, oregano, and red pepper flakes (if using). Stir to coat everything with the aromatic paste.
Cooking tomato paste until it darkens a shade or two is the secret weapon! It concentrates the tomato flavor and adds a rich, almost caramelized note to your soup.
💡 Show Pro Tips
Pro Tips:
  • Don't rush this step - let the paste really caramelize
  • Fresh herbs can be added later for brighter flavor
  • Adjust red pepper flakes based on your heat preference
4

Add Tomatoes & Broth

Add your tomatoes (fresh, roasted, or canned) to the pot. Pour in the broth and add the sugar. Season with salt and pepper. Stir well to combine everything. Bring to a boil, then reduce heat to low and simmer.
💡 Show Pro Tips
Pro Tips:
  • Sugar balances tomato acidity - start with 1 tsp, adjust to taste
  • Use vegetable broth for vegetarian, chicken for richer flavor
  • If using whole canned tomatoes, crush them by hand as you add them
  • Reserve some liquid to adjust consistency later
5

Simmer the Soup

Cover partially and simmer on low heat for 20-25 minutes, stirring occasionally. The tomatoes will break down, the flavors will meld, and your kitchen will smell amazing. This simmer time is crucial for developing deep flavor!
25:00
💡 Show Pro Tips
Pro Tips:
  • Keep it at a gentle simmer - big bubbles can make it bitter
  • Stir occasionally to prevent sticking on the bottom
  • If it's reducing too much, add a bit more broth
  • Taste at 15 minutes and adjust seasoning
6

Blend Until Smooth

Remove from heat and let cool slightly (5 minutes). Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling only halfway and holding lid with a towel (hot liquids expand!). Blend until silky smooth.
For restaurant-quality smoothness, strain through a fine-mesh sieve after blending. This removes any remaining seeds or skin for ultra-velvety texture!
💡 Show Pro Tips
Pro Tips:
  • Let soup cool slightly before blending to avoid splatters
  • For chunky soup, blend only half and stir back together
  • Immersion blender is safer and easier for hot soup
  • Blend for at least 1 minute for the smoothest texture
7

Add Cream & Finish

Return the blended soup to low heat. Stir in heavy cream and let warm through for 2-3 minutes (don't boil after adding cream). Taste and adjust seasoning with more salt, pepper, or sugar as needed. The soup should be rich, balanced, and silky smooth.
💡 Show Pro Tips
Pro Tips:
  • Don't boil after adding cream - it can curdle
  • For lighter version, use half-and-half or milk
  • Coconut cream makes excellent vegan alternative
  • Swirl in extra cream when serving for elegant presentation
  • Add a pat of butter at the end for extra richness
8

Serve & Enjoy

Ladle soup into bowls. Garnish with fresh basil leaves, a drizzle of cream, cracked black pepper, or a drizzle of olive oil. Serve immediately with crusty bread, grilled cheese sandwiches, or garlic croutons. Enjoy the ultimate comfort food!
💡 Show Pro Tips
Garnish Ideas:
  • Cream swirl with toothpick design
  • Fresh basil chiffonade (thin ribbons)
  • Homemade croutons or crackers
  • Grated Parmesan cheese
  • Crispy bacon bits
  • Fresh ground black pepper
  • Quality olive oil drizzle

🥗 Nutritional Information

Per serving (based on 6 servings)

220
Calories
5g
Protein
24g
Carbs
12g
Fat
4g
Fiber
480mg
Sodium

Key Nutrients:

  • Vitamin C: 45% DV - Immune support from tomatoes
  • Vitamin A: 30% DV - Eye health and immunity
  • Potassium: 15% DV - Heart and muscle function
  • Lycopene: Powerful antioxidant from cooked tomatoes

🔄 Recipe Variations

Classic Version

This is the original recipe as written above - creamy, rich, and perfectly balanced!

🌱 Vegan Version

  • Replace butter with additional olive oil or vegan butter
  • Use full-fat coconut cream instead of heavy cream (adds subtle sweetness)
  • Alternative: Use raw cashew cream (blend ½ cup soaked cashews with ½ cup water)
  • Use vegetable broth
  • All other ingredients remain the same!
Coconut cream makes surprisingly delicious tomato soup! The subtle coconut flavor complements tomatoes beautifully.

🧄 Roasted Garlic Version

  • Roast 1-2 whole garlic heads at 400°F for 30-35 minutes
  • Squeeze out softened garlic cloves and add with tomatoes
  • Reduce raw garlic to 1-2 cloves (or omit)
  • The roasted garlic adds sweet, mellow, almost nutty flavor
  • Perfect for garlic lovers!
Roasted garlic is game-changing! It's sweet, mellow, and adds incredible depth without harsh raw garlic bite.

🌶️ Spicy Tomato Soup

  • Increase red pepper flakes to 1 tsp
  • Add 1 diced jalapeño with the onions
  • Stir in 1 tbsp hot sauce (Sriracha or your favorite)
  • Add ½ tsp smoked paprika for smoky heat
  • Garnish with diced jalapeños and pepper jack cheese
  • Serve with spicy crackers or pepper jack grilled cheese

📦 Storage & Leftover Tips

🧊 Refrigerator

Duration: 4-5 days

Store in airtight container. Soup thickens when cold - thin with broth when reheating. Stir well before serving.

❄️ Freezer

Duration: 3-4 months

Freeze BEFORE adding cream. Cool completely, portion into freezer bags, label with date. Add cream when reheating.

♨️ Reheating

Best Method: Stovetop

Heat gently over low-medium heat, stirring frequently. Add splash of broth if too thick. Don't boil - gentle heat preserves texture.

🍴 Creative Uses for Leftover Soup:

  • Pasta Sauce: Reduce until thick, toss with pasta and fresh mozzarella
  • Shakshuka Base: Simmer eggs right in the soup for breakfast
  • Pizza Sauce: Reduce to thick consistency, spread on pizza dough
  • Tomato Cream Sauce: Add more cream and Parmesan for pasta sauce
  • Bread Bowl: Serve in hollowed-out sourdough loaves

🍷 Perfect Pairings

🥪 Food Pairings

  • Classic grilled cheese (the ultimate!)
  • Crusty French baguette
  • Garlic bread or focaccia
  • Caesar salad
  • BLT sandwich

🍷 Wine Pairings

  • Pinot Grigio - Light, crisp, citrusy
  • Chianti - Tomato's best friend
  • Rosé - Fresh and fruity

☕ Other Beverages

  • Sparkling water with lemon
  • Iced tea (unsweetened)
  • Light beer or lager
  • Apple cider (fall favorite!)

📚 Did You Know?

The History of Tomato Soup

Tomato soup became popular in America in the late 1800s. Campbell's introduced their condensed version in 1897, making it accessible to everyone. The pairing with grilled cheese became iconic during the Great Depression when both were affordable comfort foods. Today, homemade tomato soup is having a renaissance as people rediscover how easy (and vastly superior) it is compared to canned!

🍅 Fun Fact: Tomatoes were once called "love apples" and thought to be poisonous! They weren't widely eaten in America until the 1800s.

⚠️ Common Mistakes to Avoid

❌ Boiling after adding cream

Cream can curdle at high heat. Keep it at a gentle simmer after adding dairy.

❌ Skipping the sugar

Sugar balances tomato acidity. Even a little makes huge difference in flavor!

❌ Not sautéing aromatics properly

Raw onion and garlic taste harsh. Cook them properly to build flavor foundation.

❌ Using low-quality tomatoes

This recipe is only as good as your tomatoes! Splurge on San Marzano if using canned.

❌ Not blending enough

Blend for a full minute! Silky smooth texture is what makes this restaurant-quality.

❓ Frequently Asked Questions

Can I use fresh tomatoes instead of canned? ▼
Absolutely! Use 3 lbs ripe, in-season tomatoes. For best results, roast them first at 400°F for 20-25 minutes. This concentrates flavors and adds sweetness. Out of season, quality canned tomatoes are actually better than fresh!
Why is my soup too acidic? ▼
Tomatoes are naturally acidic. Add more sugar (start with 1 more tsp), or stir in a pinch of baking soda (it neutralizes acid). The cream also helps balance acidity. Some canned tomatoes are more acidic than others.
Can I make this dairy-free? ▼
Yes! Replace butter with olive oil and cream with full-fat coconut cream or cashew cream (blend ½ cup soaked cashews with ½ cup water). The soup will still be rich and delicious!
My soup is too thick - how do I fix it? ▼
Simply thin it with additional broth or water, adding ¼ cup at a time until you reach desired consistency. Soup also thickens as it sits, so leftovers often need thinning when reheated.
Can I freeze tomato soup? ▼
Yes! Freeze BEFORE adding cream (dairy can separate when frozen). Cool completely, freeze in portions up to 4 months. Thaw overnight in fridge, reheat gently, then stir in fresh cream.
What's the best way to reheat? ▼
Stovetop is best! Heat gently over low-medium heat, stirring frequently. Add a splash of broth if needed. Microwave works too - heat in 1-minute intervals, stirring between, until hot throughout.

📝 Your Personal Notes

Add your own modifications, tips, or reminders. Your notes are saved locally in your browser.

⭐ Rate This Recipe

How did it turn out?

★ ★ ★ ★ ★

📱 Share This Recipe

🍴 You Might Also Like

🥣

Butternut Squash Soup

Creamy & comforting

⭐ 4.8 (234)

🧀

Grilled Cheese

Perfect pairing!

⭐ 4.9 (512)

🥖

Garlic Bread

Crispy & buttery

⭐ 4.7 (389)

🥕

Carrot Ginger Soup

Vibrant & fresh

⭐ 4.6 (198)

🧄

Roasted Garlic

Flavor booster

⭐ 4.9 (276)