Tomato Soup Recipe
This creamy homemade tomato soup is the cozy, classic version you want on repeat. Rich tomato flavor, silky texture, and ready in about 30 minutes. It uses simple pantry ingredients (fresh tomatoes work too), blends smooth in minutes, and freezes beautifully for quick lunches.
Pair it with grilled cheese, add a swirl of cream or basil oil, and you’ve got a comfort-food dinner that tastes like it simmered all day. This tomato soup is a hug in a bowl!
Why You’ll Love This Tomato Soup
- Deep tomato flavor
- Smooth velvety texture
- Balanced acidity
- Easy + weeknight friendly
Key Ingredients in Tomato Soup
- San Marzano tomatoes, canned whole or crushed if you can find them.
- sweet yellow onions
- olive oil
- butter
- flour (optional)
- celery salt
- thyme
- savory
- salt + pepper
- honey
- heavy cream (if you like creamy tomato soup)
- fresh basil (optional, but highly recommended)
- Parmesan cheese (optional, but highly recommended)
How to Make Tomato Soup (Step-by-Step)
- Add the olive oil to a heavy Dutch oven.
- Add sliced onions and a sprinkle of salt, and cook on medium until the onions are caramelized and golden brown.
- Add the butter and flour, then stir to coat the onions. Allow the flour and butter to brown (this creates a smooth, creamy texture)
- Add the canned tomatoes and spices.
- Sweeten with a bit of honey, if desired.
- Simmer for 20 minutes.
- Use an immersion blender to puree the smooth.
- Top with fresh basil and a sprinkle of freshly grated Parmesan cheese.
Tips For The Best Flavor
- Caramelize the onions: This step adds sweetness and depth of flavor to the soup.
- Use San Marzano Tomatoes: Look for D.O.P.-certified tomatoes for the best flavor.
- Brown the butter to add richness.
Variations & Dietary Swaps
- For creamy tomato soup, add a little heavy cream.
- To make this gluten-free, leave out the flour or swap it with gluten-free flour.
What to Serve with Homemade Tomato Soup
- Homemade Croutons
- Fresh Baked French Bread
- Foccacia Bread
- Grilled Cheese Sandwich
Storage, Freezing & Reheating
- Refrigerate for up to a week in an airtight container.
- Freeze individual portions in Souper Cubes for 3 to 4 months.
- Reheat in a pan over medium heat, or in the microwave.
More Favorite Soup Recipes
Tomato Soup FAQ
Tomato soup can be thickened by simmering it uncovered to reduce excess liquid, blending in sautéed onions or vegetables, or adding a small amount of flour or cornstarch slurry. Another effective method is blending part or all of the soup, which naturally thickens it by releasing starches from the vegetables.
Yes, tomato soup can be made without cream and still be rich and flavorful. Blending cooked onions and tomatoes creates a naturally creamy texture, while olive oil or a small amount of butter adds body. Many classic tomato soup recipes are dairy-free and rely on technique rather than cream for richness.
Both fresh and canned tomatoes work well, but canned tomatoes are often better for tomato soup. They are picked and preserved at peak ripeness, which gives the soup a deeper, more consistent flavor year-round. Fresh tomatoes are best when they are fully ripe and in season.
To reduce acidity in tomato soup, add a small amount of sweetness such as honey or sugar, or balance it with fat like olive oil or butter. Slowly cooking onions until caramelized also helps mellow acidity. Avoid adding baking soda unless necessary, as it can affect flavor.
Yes, tomato soup freezes very well. Allow the soup to cool completely, then store it in airtight containers or freezer bags for up to three months. For the best texture, freeze tomato soup without added dairy and stir in cream after reheating if desired.
The best tomatoes for soup are Roma, San Marzano, or high-quality canned whole or diced tomatoes. These varieties have a balanced sweetness and acidity and fewer seeds, making them ideal for smooth, flavorful tomato soup.
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Homemade Tomato Soup
Equipment
- dutch oven (affiliate link)
- immersion blender (affiliate link)
Ingredients
- 2 tablespoons olive oil (affiliate link) extra virgin
- 3 medium yellow onions diced
- 3 28 oz cans san marzano tomatoes
- 1 tsp celery salt
- 1.5 tsp dried thyme
- ½ tsp ground savory
- 2 tbsp honey
- 1 tsp black pepper
- 2 tsp sea salt or to taste
- ¼ cup unsalted butter stirred in for body
TOPPINGS (OPTIONAL)
- crème fraîche
- heavy cream
Instructions
- Add the olive oil and diced onions to a large heavy-bottomed pot. I use a 4-quart Staub.
- Cook over medium-high heat until the onions are golden brown.
- Add the tomatoes and spices.
- Crush the tomatoes as you add them to the pot with your hands or use a potato masher to crush them after they have been added.
- Bring the soup to a boil and then reduce heat. Simmer for 20-30 minutes.
- Use an immersion blender and blend the soup until it is creamy.
- Optionally, for extra smooth tomato soup, blend in a high powered blended such as a vitamax.
Notes
- thyme
- basil
- chives
Nutrition
The post Tomato Soup Recipe appeared first on Foodology Geek.
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