Okay, friend, let’s settle in with a warm mug and chat about the Tomato Soup Recipe. Not just any recipe, mind you, but the one that’s been simmering in my family for years. It’s funny, isn’t it? How something as simple as a Tomato Soup Recipe can hold so many memories. I remember being a little girl, standing on a stool next to my mom, the smell of simmering tomatoes filling the kitchen as we made her famous homemade tomato soup.
It wasn’t always pretty. There was the time I added way too much salt, and we had to eat it with crackers to make it palatable. Or the time I burnt the bottom of the pot and we had to order pizza. But even those disasters are precious to me now. This Tomato Soup Recipe has seen us through countless rainy days, sick days, and “I don’t know what to make for dinner” days. And trust me, there have been many of those! I’ve tweaked and perfected this Tomato Soup Recipe over the years, trying to make it even easier for busy families.
And you know what? It’s become a family favorite. Even my picky eater, little Timmy, asks for “Mommy’s special red soup!” And that, my friend, is the highest compliment I can get. So, grab your apron, and let’s get cooking. I promise, this Creamy tomato soup recipe will become a staple in your house too. I’m going to walk you through every step, so you can make the best tomato soup recipe possible.
Ingredients for the Best Tomato Soup
Here’s what you’ll need for this cozy bowl of sunshine, also known as the best tomato soup recipe!
- 2 tablespoons olive oil – I always use extra virgin for my Tomato Soup Recipe. My mama always said it adds the best flavor, and she’s right!
- 1 large onion, chopped – Yellow or white works great. Don’t skimp here; it’s the base of the flavor!
- 2 cloves garlic, minced – Or more if you’re like me and adore garlic!
- 2 (28 ounce) cans crushed tomatoes – I swear by San Marzano tomatoes for this Tomato Soup Recipe; they have the best sweetness.
- 4 cups vegetable broth – You can use chicken broth if you prefer, but I like the lightness of vegetable broth in this Tomato Soup Recipe.
- 1 teaspoon dried basil – Adds a lovely warmth. Fresh basil is great too, but dried is perfect for a quick Tomato Soup Recipe.
- 1/2 teaspoon sugar – Just a pinch to balance the acidity of the tomatoes.
- 1/2 cup heavy cream – This is optional, but it makes this Tomato Soup Recipe extra creamy and luscious. For a vegan tomato soup, see my note below.
- Salt and pepper to taste – Don’t be shy! Seasoning is key.
- Optional: Fresh basil leaves, for garnish – Makes it look fancy!
A Note on Vegan Tomato Soup: To make this a vegan tomato soup recipe, simply omit the heavy cream or substitute with coconut milk or cashew cream. Both work beautifully! See? Easy peasy.
How to Make Tomato Soup – Step by Step
Alright, let’s dive into making this easy tomato soup. Don’t worry; it’s much easier than it sounds. I’ll walk you through each step, just like I would if you were right here in my kitchen with me. First, gather all of your ingredients and make sure you have all of the proper equipment! There is nothing worse than getting halfway through a recipe only to realize you are missing a key component.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. This step is so important to building the flavor of the Tomato Soup Recipe, don’t rush it!
- Pro Tip: Keep an eye on the garlic! Burnt garlic is no fun. I have totally ruined this Creamy tomato soup recipe before by burning the garlic.
Step 2: Add the Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil and sugar. Bring the mixture to a simmer. This is where the magic of this tomato soup recipe really starts. Using high-quality crushed tomatoes will result in a much better final result. As I mentioned above, I am partial to San Marzano tomatoes as I believe they have the best sweetness.
Step 3: Simmer Away
Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. While the soup is simmering, I usually take the time to do dishes and tidy up my kitchen. For a twist, you can also check out my French Onion Beef Short Rib Soup Recipe.
Step 4: Blend it Up
Remove the pot from the heat and carefully use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be super careful when blending hot liquids! This will give you that perfectly creamy tomato soup.
- Safety Note: When blending hot liquids, always vent the blender lid to prevent pressure from building up. Trust me, a soup explosion is not something you want to clean up!
Step 5: Stir in the Cream
Stir in the heavy cream (if using) and season with salt and pepper to taste. Heat through gently. Taste and adjust seasonings as needed. This is where you make the Creamy tomato soup recipe PERFECT for your taste. Start with a little salt and pepper, and then add more to taste. Everyone has different preferences, so don’t be afraid to experiment!
Step 6: Serve and Enjoy!
Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot with grilled cheese sandwiches, crusty bread, or a sprinkle of Parmesan cheese. See the serving section for more of my Tomato Soup Recipe suggestions!
Making this Tomato Soup Recipe is often something I do to de-stress after a long day. It’s amazing how the simple act of cooking something delicious can be so therapeutic.
Serving and Enjoying Your Creamy Tomato Soup
Okay, now for the fun part: serving and enjoying this delicious Tomato Soup Recipe! In my house, everyone has their own favorite way to enjoy it. Little Timmy loves it with grilled cheese cut into little soldiers for dipping. My husband, Mark, prefers a big bowl with a side of crusty bread for soaking up every last drop.
I personally love a sprinkle of Parmesan cheese and a swirl of pesto on top of my Creamy tomato soup. It adds a little something extra special. For a lighter meal, I’ll pair this Tomato Soup Recipe with a simple salad.
This Tomato Soup Recipe is perfect for a cozy night in, a quick lunch, or even a casual dinner party. I’ve made it for countless gatherings, and it’s always a hit. People are always surprised at how simple it is to make such a flavorful and comforting dish. I’ve even had guests ask me for the recipe! They always say it’s the best tomato soup recipe they’ve ever had!
And the best part? Leftovers are even better the next day! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Sometimes I like to add a dollop of sour cream or yogurt to the leftovers for a little tang. I’ve also been known to use leftover Tomato Soup Recipe as a sauce for pasta. Don’t knock it ’til you try it! It’s delicious! I often think of my other favorite soup Marry Me Chicken Soup when I want a boost of comfort.
Frequently Asked Questions About Tomato Soup
Alright, let’s tackle some common questions I get about this Tomato Soup Recipe:
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! If you have fresh, ripe tomatoes, you can definitely use them. You’ll need about 6-8 medium tomatoes. Core them, roughly chop them, and roast them in the oven with a little olive oil, salt, and pepper until softened. Then, add them to the pot and proceed with the recipe. Roasting the fresh tomatoes will help bring out their sweetness and deepen the flavor of the Tomato Soup Recipe.
Q: Can I freeze this Tomato Soup Recipe?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some room at the top, as the soup will expand as it freezes. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating. I always make a big batch of Tomato Soup Recipe to have on hand for busy weeknights.
Q: Can I make this Tomato Soup Recipe in a slow cooker?
A: Sure thing! Sauté the onions and garlic as directed, then transfer them to your slow cooker along with the remaining ingredients (except the cream). Cook on low for 6-8 hours or on high for 3-4 hours. Blend with an immersion blender and stir in the cream before serving. A slow cooker is great for those super busy days when you don’t have time to stand over the stove.
Q: What if my Tomato Soup Recipe is too acidic?
A: A pinch of sugar usually does the trick to balance the acidity. You can also add a small dollop of baking soda. Be careful, though, as it will bubble up! Stir well and taste.
Q: Can I add other vegetables to this Tomato Soup Recipe?
A: Absolutely! Feel free to add carrots, celery, bell peppers, or zucchini to the pot along with the onions and garlic. Roasting these vegetables before adding them to the soup will add even more depth of flavor to this homemade tomato soup.
Q: What kind of bread goes best with Tomato Soup Recipe?
A: Oh, the possibilities are endless! Grilled cheese sandwiches are a classic pairing. Crusty bread, sourdough, or even garlic bread are also delicious for dipping. I’ve even had people dip cornbread!
Q: Is there a way to spice up this Tomato Soup Recipe?
A: Of course! Add a pinch of red pepper flakes to the pot along with the tomatoes. You can also add a swirl of hot sauce to your bowl before serving. Or even a dash of cayenne pepper when cooking.
Q: Can I use passata instead of crushed tomatoes for this Tomato Soup Recipe?
A: Absolutely. I find that passata is a great alternative to crushed tomatoes, as it gives this best tomato soup recipe a smooth texture. You may want to play around with the other spices and adjust the flavor as needed.
Final Thoughts on My Tomato Soup Recipe
This Tomato Soup Recipe is more than just a recipe to me; it’s a taste of home, a warm hug on a cold day, and a reminder of all the wonderful memories I’ve shared with my family in the kitchen. I hope it brings you just as much joy and comfort. Nothing is better than making someone you love a warm meal!
My Personal Tomato Soup Recipe Tips:
- Don’t be afraid to experiment with different herbs and spices. A little smoked paprika or a bay leaf can add a unique twist.
- Roasting the tomatoes before blending intensifies the flavor and adds a touch of sweetness.
- A swirl of pesto or a dollop of goat cheese elevates the presentation and adds a burst of flavor.
I’ve tried so many variations of this Tomato Soup Recipe over the years. My husband loves it with a hint of chili powder for a little kick. My daughter prefers it with a swirl of coconut milk for extra creaminess. And my son? He just wants it plain with a grilled cheese sandwich.
The beauty of this Tomato Soup Recipe is that it’s so versatile. Feel free to make it your own and adapt it to your family’s preferences. I hope you will find this to be the best tomato soup recipe. Add your own flair!
I truly hope you and your loved ones enjoy this Creamy tomato soup recipe as much as my family does. Remember, cooking is all about love and sharing. So, gather your ingredients, put on some music, and let’s make some memories in the kitchen. I can’t wait to hear how your Tomato Soup Recipe turns out! Happy cooking!
Tomato Soup Recipe
This classic tomato soup recipe is a comforting and flavorful dish perfect for a cozy meal. Made with fresh tomatoes, herbs, and a touch of cream, it’s a simple yet satisfying soup that’s ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, vegetable broth, basil, oregano, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Return the soup to the pot and stir in heavy cream (if using). Heat through gently.
- Serve hot, garnished with fresh basil leaves.
Notes
For a richer flavor, roast the tomatoes before blending. Simply toss halved tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 30-40 minutes before adding them to the soup.