Why You’ll Love This Recipe
This tomato soup is incredibly fresh, made with ripe tomatoes that bring out the best of their natural sweetness. The combination of garlic, onions, and fresh basil adds a delicious depth of flavor, while the optional addition of heavy cream creates a creamy, luxurious finish. It’s easy to make with a handful of simple ingredients, and it’s perfect for lunch, dinner, or as a starter to any meal. Plus, the comforting aroma that fills your kitchen while it’s simmering is irresistible.
Ingredients
- 3 pounds tomatoes (fresh, cut into 2-inch pieces)
- ½ onion (diced, about 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ cup fresh basil (roughly chopped)
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the chopped garlic and cook for another 1-2 minutes, until fragrant.
- Cook the tomatoes: Add the chopped tomatoes to the pot along with the sea salt, freshly ground black pepper, and granulated sugar. Stir everything together and cook for 10-15 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
- Make a roux: In a separate small pan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes until it forms a smooth paste (roux). This will help thicken the soup.
- Add the broth: Gradually pour the vegetable broth into the pot with the tomatoes, stirring to combine. Once everything is well mixed, add the roux (butter and flour mixture) into the soup and stir until thickened, about 5 minutes.
- Simmer and blend: Add the fresh basil to the soup and let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
- Blend the soup: Once the soup has simmered and the flavors are well combined, use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
- Finish with cream: Once blended, stir in the heavy cream (if using) for a richer, creamier texture. Taste the soup and adjust the seasoning with salt and pepper, if necessary.
- Serve: Ladle the soup into bowls and garnish with additional fresh basil if desired. Serve with grilled cheese sandwiches or crusty bread for a truly comforting meal.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
Variations
- Spicy version: Add a pinch of red pepper flakes to the soup for a spicy kick or a dash of hot sauce when blending for an extra layer of heat.
- Roasted tomato soup: For a deeper flavor, roast the tomatoes in the oven with olive oil, salt, and pepper at 400°F (200°C) for 20-25 minutes before adding them to the soup.
- Herbed variation: Experiment with other herbs like thyme, oregano, or rosemary for different flavor profiles.
- Vegan version: To make this soup vegan, omit the butter and heavy cream. Use coconut cream or cashew cream for a creamy texture.
Storage/Reheating
- Storage: Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. If the soup is too thick, add a little extra vegetable broth or water to reach the desired consistency.
FAQs
Can I use canned tomatoes for this soup?
Yes, you can substitute fresh tomatoes with canned tomatoes (preferably whole or crushed tomatoes). You’ll need about 2 cans (14.5 oz each) of tomatoes. The soup may taste slightly different, but it will still be delicious.
Can I make this soup ahead of time?
Yes, you can make the soup a day or two in advance. The flavors will develop and intensify over time, making it even better the next day. Just store it in an airtight container in the fridge and reheat when you’re ready to serve.
Can I freeze tomato soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat on the stovetop or in the microwave, adding more liquid if necessary.
Can I add other vegetables to the soup?
Yes, you can add other vegetables like carrots, celery, or bell peppers for added flavor and nutrition. Just sauté them along with the onions and garlic in the first step.
Can I make this soup without the cream?
Absolutely! The soup is delicious without cream, but if you want a lighter version, you can leave it out or use a non-dairy cream like coconut cream or cashew cream.
Conclusion
This Best Tomato Soup recipe is the perfect balance of freshness, richness, and flavor. With just a few simple ingredients, you can create a bowl of comforting soup that’s both creamy and hearty. The homemade taste of fresh tomatoes, garlic, and basil, along with the optional creamy finish, makes this tomato soup the perfect companion for a cozy meal. Whether enjoyed with grilled cheese sandwiches or on its own, this recipe is sure to become a household favorite!
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Best Tomato Soup
- Total Time: 55-60 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Best Tomato Soup Recipe is the ultimate comfort food, combining the natural sweetness of ripe tomatoes, the depth of garlic and onion, and a touch of fresh basil. Simmered to perfection and blended until smooth, it’s a creamy, velvety soup that’s perfect for pairing with grilled cheese or crusty bread. Simple ingredients and easy-to-follow steps make this a go-to recipe for chilly evenings or anytime you crave something hearty and flavorful.
Ingredients
3 pounds fresh tomatoes (cut into 2-inch pieces)
½ onion (diced, about 1 cup)
5 cloves garlic (peeled and chopped)
2 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ cup fresh basil (roughly chopped)
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 quart vegetable broth
¼ to ½ cup heavy cream (optional)
Instructions
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Sauté the aromatics: Heat olive oil in a large pot. Add diced onion and cook for 5-7 minutes until softened. Add chopped garlic and cook for 1-2 minutes until fragrant.
-
Cook the tomatoes: Add chopped tomatoes, salt, pepper, and granulated sugar to the pot. Stir and cook for 10-15 minutes, until tomatoes break down and release juices.
-
Make the roux: In a small pan, melt butter and whisk in flour for 2-3 minutes to form a roux.
-
Add the broth: Gradually add vegetable broth to the pot with the tomatoes, stirring to combine. Add the roux and mix until thickened (about 5 minutes).
-
Simmer and blend: Add fresh basil, let the soup simmer for 15-20 minutes. Remove bay leaves and blend until smooth using an immersion blender or regular blender.
-
Finish with cream: Stir in heavy cream for a richer texture. Taste and adjust seasoning with salt and pepper.
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Serve: Serve hot with optional garnishes of fresh basil and grilled cheese.
Notes
Spicy Version: Add a pinch of red pepper flakes for heat or a dash of hot sauce while blending.
Roasted Tomato Soup: Roast tomatoes for 20-25 minutes at 400°F before adding to the soup for a deeper flavor.
Vegan Version: Omit butter and heavy cream, and use coconut cream for a vegan twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
