Tomato soup is a timeless dish—simple, creamy, and full of deep tomato flavor. Whether enjoyed on its own or with a side of grilled cheese, it’s perfect for chilly days or cozy meals. This recipe uses fresh tomatoes (or canned if needed), garlic, and herbs to create a homemade soup that’s rich and satisfying. Serves 4.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
800g fresh ripe tomatoes, chopped (or 1 can whole peeled tomatoes)
1 tablespoon tomato paste (for extra depth)
1 teaspoon sugar (optional, to balance acidity)
2 cups vegetable broth or water
Salt and pepper to taste
Fresh basil or dried oregano (optional)
Splash of cream or plant milk (optional, for creaminess)
Instructions
1. Sauté the Base
In a pot, heat olive oil over medium heat.
Add chopped onion and cook for 4–5 minutes until soft.
Add garlic and stir for 30 seconds until fragrant.
2. Add Tomatoes
Add the chopped tomatoes (or canned tomatoes), tomato paste, and sugar.
Stir and cook for 5–7 minutes to soften the tomatoes and develop flavor.
3. Add Broth and Simmer
Pour in the broth. Bring to a boil, then reduce heat.
Simmer uncovered for 15–20 minutes, stirring occasionally.
4. Blend
Use a hand blender directly in the pot, or transfer the soup to a regular blender in batches.
Blend until smooth. For an extra silky texture, strain through a fine mesh sieve.
5. Adjust and Finish
Return soup to the pot. Add salt, pepper, and herbs to taste.
If you like it creamy, stir in a splash of cream or plant milk.
6. Serve
Ladle into bowls and top with a swirl of cream, croutons, or fresh basil leaves.
Serve with crusty bread or a grilled cheese sandwich.
Tips
Use very ripe tomatoes for the best flavor, or canned San Marzano tomatoes
Add a roasted red pepper for a smoky twist
Leftovers can be stored in the fridge for up to 3 days or frozen for later
Tomato soup is simple, nourishing, and always hits the spot.
