There’s something magical about a bowl of homemade tomato soup that instantly transports you to a place of comfort and warmth. This Classic Tomato Soup recipe transforms simple, everyday ingredients into a rich, velvety soup that’s bursting with fresh tomato flavor. Unlike store-bought versions that can taste artificial or overly processed, this homemade version celebrates the natural sweetness of tomatoes while balancing it with aromatic herbs and a touch of cream. Whether you’re looking for a cozy lunch on a rainy day or planning to pair it with grilled cheese sandwiches for the ultimate comfort meal, this recipe delivers restaurant-quality results right from your own kitchen.
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 2 pounds fresh ripe tomatoes (or 28 oz can of whole tomatoes)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Getting Started
Begin by preparing your tomatoes if using fresh ones. Fill a large pot with water and bring it to a boil. While the water heats, score a small X on the bottom of each tomato with a sharp knife. This will make peeling much easier later. Once the water boils, carefully drop the tomatoes in for about 60 seconds, then immediately transfer them to a bowl of ice water. The skins should slip off easily now. Remove the skins, cut the tomatoes in half, and gently squeeze out most of the seeds. Roughly chop the tomatoes and set them aside.
Building the Flavor Base
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. The onion should not brown, so adjust the heat if needed. Add the minced garlic and cook for another minute until fragrant. This aromatic base is crucial for developing the soup’s depth of flavor.
Stir in the tomato paste and cook for 2 minutes, stirring constantly. This step helps concentrate the tomato flavor and removes any raw taste from the paste. The mixture should darken slightly and become very fragrant.
Creating the Soup Base
Add your prepared fresh tomatoes (or canned tomatoes with their juice) to the pot. Break up any large pieces with a wooden spoon. Add the vegetable broth, dried basil, oregano, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld together and the tomatoes to break down completely.
Achieving the Perfect Texture
After simmering, remove the pot from heat and let it cool for a few minutes. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be very careful with the hot liquid and leave the lid slightly ajar to prevent pressure buildup.
For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve back into the pot, pressing the solids with the back of a spoon. This step is optional but creates a restaurant-quality finish.
The Final Touches
Return the soup to low heat and stir in the heavy cream and butter. The cream adds richness while the butter provides a silky mouthfeel. Taste the soup and season with salt and pepper. If the soup tastes too acidic, add the sugar one teaspoon at a time until the flavor is balanced.
Let the soup heat through for another 2-3 minutes, but don’t let it boil once the cream has been added, as this could cause it to curdle.
Serving Your Masterpiece
Ladle the hot soup into bowls and garnish with fresh basil leaves. The soup pairs beautifully with crusty bread, grilled cheese sandwiches, or even a simple side salad. For an elegant presentation, you can swirl in a little extra cream or drizzle with good olive oil.
Storage and Make-Ahead Tips
This tomato soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. If freezing, consider leaving out the cream and adding it when you reheat the soup. The soup may separate slightly when reheated, but a quick whisk will bring it back together.
Why This Recipe Works
The secret to exceptional tomato soup lies in building layers of flavor and achieving the right balance between acidity and richness. By cooking the onions until soft and concentrating the tomato paste, we create a flavor foundation that supports the star ingredient. The combination of herbs enhances the tomato’s natural taste without overwhelming it, while the cream and butter provide the luxurious texture that makes this soup irresistible.
Whether you’re making this for a quick weeknight dinner or serving it at a dinner party, this Classic Tomato Soup recipe proves that sometimes the simplest dishes are the most satisfying.
