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Tomato Soup

close up overhead shot of a bowl of homemade tomato soup recipe topped with basil
If you want something creamy and yummy, this is the perfect savory tomato soup.
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Table of Contents
  1. TOMATO SOUP INGREDIENTS
  2. HOW TO MAKE THIS TOMATO SOUP RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

It doesn’t matter the occasion, nothing warms the soul like the delicious flavor of fresh tomato soup. This particular homemade tomato soup recipe might be super simple, but it absolutely doesn’t compromise on taste. If you want something creamy and yummy, this is the perfect recipe.

If you’re a soup fan, check out more soup recipes with our slow cooker Tuscan soup and hamburger soup.

TOMATO SOUP INGREDIENTS

You’ll need:

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted sweet cream butter
  • 1½ cups finely diced sweet yellow onion
  • 1 tablespoon fresh garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 – 29-ounce cans tomato puree
  • 1 – 32-ounce can of vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated sugar
  • 1½ teaspoons kosher salt
  • 1 teaspoon dried basil
  • ½ teaspoons fresh cracked black pepper
  • ⅛ teaspoon red pepper flakes
  • 2 whole bay leaves
  • 2 tablespoons thinly sliced fresh basil leaves (optional garnish) 

SUBSTITUTIONS AND ADDITIONS

BROTH: You can substitute chicken broth for vegetable broth in this easy recipe. 

SPICE: You can increase the red pepper flakes to ¼ to ½ teaspoon if you enjoy a spicier soup.

THYME: A whole sprig of fresh thyme or other fresh herbs can be added to the hot soup while simmering.

MILK: For an extra creamy tomato soup, add a little cream or milk.

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HOW TO MAKE THIS TOMATO SOUP RECIPE

STEP ONE: Using a 5 to 6-quart stockpot or large dutch oven, over medium-high heat, add the olive oil and butter. 

STEP TWO: Add the chopped onions and fresh minced garlic. Cook for 5 to 7 minutes, stirring often until the onion is translucent.

STEP THREE: Whisk in the flour and continue to cook and stir for 2 minutes.

STEP FOUR: Add the tomato puree, vegetable stock, and tomato paste. Stir to completely incorporate the tomato paste.

STEP FIVE: Add the white sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium heat and continue to cook for 15 to 20 minutes, stirring occasionally.

PRO TIP

Adding a little sugar helps to neutralize the acidity of the tomatoes.

STEP SIX: Remove the soup from the heat. Remove the bay leaves before serving.

PRO TIP

If you prefer a chunky soup, you can serve it as is or, if you want a creamy texture, you can run the soup through an immersion blender or regular blender before serving. If using a regular blender, be very careful to blend in small batches.

STEP SEVEN: Garnish with a little bit of fresh, thinly sliced basil.

HOW TO SERVE

There are so many delicious ways to enjoy a bowl of tomato soup and plenty of toppings you can add. Homemade croutons, shredded parmesan cheese or cheddar cheese, and even a dollop of sour cream are yummy garnishes.

Also, be sure to serve the best tomato soup with some warm dinner rolls or cheese biscuits. Beer bread with lots of butter would also be delicious. And don’t forget the caesar salad on the side. My favorite way to eat this simple homemade tomato soup is paired with a classic grilled cheese sandwich or buttered crusty bread.

STORAGE

IN THE FRIDGE: Store any leftovers of this classic tomato soup recipe in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: You can freeze the homemade soup for up to 2 months. Allow the soup to completely thaw before reheating.

This easy tomato soup is the ultimate comfort food made with simple ingredients and the perfect way to serve up a warm, filling meal without spending hours in the kitchen. Serve with your favorite toppings and sides, and you will have a cozy dinner on a cool night.

FREQUENTLY ASKED QUESTIONS

How do you thicken tomato soup?

If you need to thicken this simple homemade tomato soup recipe, it couldn’t be more basic: add flour or cornstarch to the tomato soup. Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the soup in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Can I freeze this soup?

This creamy tomato soup can be frozen for up to 2 months in a sealed container. Make sure to thaw it fully before warming it up.

Can I use diced tomatoes instead of tomato puree?

You can use any type of tomatoes you’d like in this recipe. If you use diced tomatoes, your soup will end up with chunks in it unless you decide to run it through a blender once it is cooked.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a bowl of homemade tomato soup recipe topped with basil

Tomato Soup

5 from 2 votes
If you want something creamy and yummy, this is the perfect savory tomato soup.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted sweet cream butter
  • cups sweet yellow onion finely diced
  • 1 tablespoon fresh garlic minced
  • 3 tablespoons all-purpose flour
  • 58 ounce tomato puree
  • 64 ounce vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated sugar
  • teaspoons kosher salt
  • 1 teaspoon dried basil
  • ½ teaspoons fresh cracked black pepper
  • teaspoon red pepper flakes
  • 2 whole bay leaves
  • 2 tablespoons basil thinly sliced (optional garnish)

Instructions
 

  • Using a 5 to 6 quart stockpot, over medium-high heat, add the olive oil and butter.
  • Add the finely diced onion and fresh minced garlic. Cook for 5 to 7 minutes, stirring often until the onion is translucent.
  • Whisk in the flour and continue to cook and stir for 2 minutes.
  • Add the tomato puree, vegetable broth, and tomato paste. Stir to completely incorporate the tomato paste.
  • Add the granulated sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium and continue to cook for 15 to 20 minutes, stirring occasionally.
  • Remove the soup from the heat. Remove the bay leaves before serving.
  • Garnish with fresh, thinly sliced basil.

Nutrition

Calories: 203kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1457mg | Potassium: 974mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1732IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 4mg
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  1. Linda says

    The recipe calls for 4 cans of fire roasted tomatoes, however, what size cans? It doesn’t say 😏

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