Easy Tomato Soup

Easy Tomato Soup: An Everyday Classic

There’s a certain comfort that comes from a warm bowl of tomato soup. Its color brightens dreary days, and its flavor calls up memories of cozy kitchens. Maybe you’re craving something homemade or want a speedy meal that leans on pantry staples, not processed cans. This Easy Tomato Soup recipe delivers depth, simplicity, and that gentle tang only fresh or canned tomatoes can offer.

Let’s take a look at each ingredient, walk through every step, and explore the tricks that guarantee a flavorful, comforting soup. Whether you pair it with a crisp grilled cheese or a slice of buttery cornbread, this soup promises satisfaction.

Ingredients and What They Do

What makes a tomato soup taste so good? Each component matters. Below, you’ll find what you need and why it matters:

Olive Oil – Adds richness and helps cook the aromatics. A light grassy note makes the soup heartier.

Onion and Garlic – Their flavors create the backbone of the soup. Onion adds mild sweetness, while garlic provides complexity.

Whole Canned Tomatoes – Use high-quality canned whole tomatoes for robust tomato flavor, especially outside tomato season. The juice is packed with flavor; pour it all in.

Broth or Stock – Chicken broth brings savory depth, while vegetable broth keeps things meat-free. If you only have water, the soup will still shine, just with a milder profile.

Tomato Paste – Intensifies the tomato essence and gives the soup a thicker, silkier texture.

Sugar – Just a pinch helps balance tomato acidity. Omit if you prefer a sharper tang.

Dried Basil – Lends earthiness and a light herbal note.

Salt and Black Pepper – Enhances the existing flavors without overpowering. Start with a little, then season to your tastes.

Heavy Cream (Optional) – Swirled in at the end, heavy cream adds a gentle silkiness. You can skip it for a dairy-free soup or substitute with alternatives.

Full Ingredient List (Serves 4)

2 tbsp olive oil (or 2 tbsp unsalted butter)
1 large yellow onion, diced
3 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes, with juices
2 cups vegetable broth or chicken broth
2 tbsp tomato paste
1 tsp sugar (optional)
1 tsp dried basil or 6-8 leaves fresh basil (plus more for garnish)
1 tsp salt (plus more to taste)
½ tsp freshly ground black pepper
½ cup heavy cream (optional)

Simple Method, Big Flavor

One advantage of homemade tomato soup is you only need one pot and about 30 minutes. You’ll be surprised how easy it is to create complex flavor. Here’s how:

Step 1: Sauté Aromatics

Heat olive oil over medium in a large non-reactive pot. Add diced onion with a pinch of salt. Stir until soft and translucent, 4–6 minutes. Add the minced garlic and cook 1 minute more, taking care not to let it brown.

Step 2: Add Tomatoes and Tomato Paste

Pour in the whole peeled tomatoes and their liquid. With a wooden spoon, break up the tomatoes gently. Stir in tomato paste for richness.

Step 3: Season and Simmer

Add broth, sugar (if using), dried basil, more salt, and pepper. Bring to a gentle boil. Once bubbling, lower to a simmer. Cover partially and cook 18–22 minutes to meld flavors.

Step 4: Blend for Smoothness

Turn off the heat. For a classic creamy texture, use an immersion (stick) blender right in the pot until perfectly smooth. No immersion blender? Carefully ladle in batches to a standard blender. If you enjoy a more rustic, chunky texture, blend only half the soup.

Step 5: Finish with Cream

Return soup to gentle heat. If you like it creamy, stir in heavy cream and heat through. Taste and adjust salt, pepper, or sugar.

Step 6: Serve and Enjoy

Ladle hot soup into bowls. Top with fresh basil, a swirl of cream, croutons, or a dusting of grated cheese. Serve immediately.

Ingredient Substitutions and Variations

This soup is versatile. Here are easy swaps and creative ideas:

Butter instead of olive oil: Adds richer flavor.
Shallots for onion: Use two shallots for a sweeter, subtle result.
Crushed tomatoes: Use if you prefer no tomato chunks.
Italian seasoning blend: Swap for basil if you’re out.
Red pepper flakes: For a spicy kick, add a pinch with the garlic.
Greek yogurt, half-and-half, or coconut milk: Each provides creaminess in place of heavy cream.
Roasted tomatoes: Use oven-roasted tomatoes for a deeply caramelized flavor.

Common Tomato Soup Questions

Do I need to add sugar?

Sugar tames sharpness, but not everyone wants it. Taste the tomatoes first; if they seem already sweet, you can skip it.

Which tomatoes work best?

High-quality canned whole tomatoes—San Marzanos are famous for balanced flavor. If you have ripe, in-season fresh tomatoes, roast them first, then proceed with the recipe.

Can I make this soup vegan or dairy-free?

Yes, use vegetable broth and leave out the cream, or stir in coconut cream or a splash of oat milk.

Does it freeze well?

Tomato soup is freezer-friendly, but leave out the cream if you plan to freeze and add it after reheating.

Tips for the Best Results

Use a non-reactive pot: Stainless steel or enamel-coated cast iron works best. Avoid aluminum or uncovered cast iron, as they can react with acids in tomatoes.

Layer your seasoning: Add a little salt at each step and adjust at the end.

Always taste before serving: Tomatoes vary widely in flavor. Adjust salt, pepper, and sweetness as needed.

Garnishes matter: Basil chiffonade, grated Parmesan, homemade croutons, or a swirl of olive oil enhance both the flavor and presentation.

Serving Suggestions

Tomato soup shines on its own, but it’s even better with a companion. Here’s a table of simple pairing ideas:

Side Dish	Why It Works
Grilled cheese sandwich	Classic match, perfect for dipping
Caesar or green salad	Bright greens offset richness
Warm cornbread	Sweet, crumbly contrast
Roasted vegetables	Adds texture and depth
Toasted baguette slices	Crunch for every spoonful
Cheese toast	Extra comfort and flavor

If you want to try something different, dunk a fried egg sandwich in your soup or pair with leftover mac and cheese.

How to Store and Reheat

Tomato soup makes great leftovers and is perfect for meal prep.

To Store: Cool the soup to room temp before transferring to an airtight container. Keep in the fridge up to 5 days.

To Freeze: For optimal texture, freeze without cream. Pour cooled soup into freezer-safe bags or containers, leaving space at the top. Freeze for up to 3 months.

To Reheat: Thaw frozen soup overnight in the fridge. Gently warm on the stove over low heat, stirring often. Add cream once it’s hot, just before serving.

Tip: If the soup thickens in the fridge, thin with a splash of broth or water.

Homemade tomato soup delivers familiar comfort but with fresher, brighter flavors than anything from a can. It’s budget-friendly, adaptable, and comes together with minimal effort. Whether you’re feeding a crowd or just want something simple and restorative, this recipe has you covered. Don’t hesitate to experiment—once you master the basics, tweaks are easy. Enjoy it your way, every time.

Easy Tomato Soup
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