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.
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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.
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Make the roux: In a small pan, melt butter and whisk in flour for 2-3 minutes to form a roux.
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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).
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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.
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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
