There’s nothing quite like the comfort of a steaming bowl of homemade soup. When I’m feeling under the weather or just need a quick, cozy meal, this classic tomato soup is my go-to soup recipe. It reminds me of lazy Sundays with my mom – she’d whip up a pot while telling me stories about how her grandmother made the same soup during the Great Depression. Simple pantry ingredients transform into something magical in just about 30 minutes.
What I love most about this recipe is how versatile it is. Through the years, I’ve tweaked it to fit whatever I have on hand – sometimes adding a sprinkle of red pepper flakes, other times throwing in leftover roasted vegetables. But honestly? The basic version is perfect as-is. My kids grew up dunking grilled cheese sandwiches in it (just like I did!), and now they request it whenever they visit. Whether you’re feeding a crowd or just need a quick lunch for one, this soup never disappoints.
The secret is in the simplicity – good olive oil, fresh garlic, and quality canned tomatoes make all the difference. Trust me, once you try this version, you’ll never go back to the canned stuff again!
Why You’ll Love This Tomato Soup Recipe
Oh my goodness, where do I even start? This tomato soup recipe is my absolute lifesaver on busy weeknights. Let me tell you why it’s become a staple in my kitchen:
- Quick as a wink – From chopping to sipping in just 35 minutes! Perfect when you’re hangry and need comfort food fast.
- Pantry superhero – Uses simple ingredients you probably already have (I’ve definitely made it with just canned tomatoes and an onion in a pinch).
- Hug in a bowl – That first spoonful of warm, velvety soup? Pure childhood nostalgia every single time.
- Shape-shifter supreme – Dress it up with cream, spice it up with chili flakes, or keep it classic. It’s delicious every which way!
Seriously, this recipe has gotten me through everything from winter colds to last-minute dinner parties. Once you try it, you’ll understand why it’s my most-made soup recipe of all time!
Ingredients for Classic Tomato Soup
Okay, let’s talk ingredients – this is where the magic starts! I’m a firm believer that simple, quality ingredients make the best soups, and this tomato soup is no exception. Over the years I’ve learned exactly what works (and what doesn’t) in this recipe. Here’s what you’ll need to grab from your pantry and fridge:
- 2 tbsp olive oil – The good stuff! I use extra virgin because that fruity flavor really shines through.
- 1 onion, chopped – Yellow works best, but any onion will do in a pinch. Just make sure to chop it evenly so it cooks uniformly.
- 2 cloves garlic, minced – Fresh is best here. That pre-minced jarred stuff just doesn’t give the same depth of flavor.
- 28 oz canned crushed tomatoes – My secret weapon! Look for San Marzano if you can find them – they’re sweeter and less acidic.
- 2 cups vegetable broth – Homemade is amazing, but store-bought works great too. Just watch the salt content.
- 1 tsp sugar – Trust me, this little bit balances the tomatoes’ acidity perfectly.
- 1 tsp dried basil – The dried version holds up better during cooking than fresh here.
- ½ tsp salt – Start with this, you can always add more to taste later.
- ¼ tsp black pepper – Freshly ground if you’ve got it!
That’s it! Simple, right? I always tell my kids – with ingredients this basic, there’s no excuse not to make homemade soup. Now let’s get cooking!
How to Make Classic Tomato Soup
Alright, soup squad – let’s get cooking! I’ve made this classic tomato soup recipe so many times I could do it in my sleep, but I’ll walk you through each step just like I did when teaching my niece last Thanksgiving. The key is taking your time and enjoying the process – good soup can’t be rushed!
Step 1: Sauté the Aromatics
First things first – grab your heaviest pot and heat that olive oil over medium. Toss in your chopped onions (careful – they’ll sizzle!) and let them soften for about 5 minutes. You want them translucent, not brown! When they’re just right – you’ll know by that sweet, buttery smell – add the garlic. Just 1 minute is all it needs – garlic burns faster than my enthusiasm for kale salads.
Step 2: Simmer the Soup
Now the fun part! Dump in those crushed tomatoes, broth, and all your seasonings. Stir it up and crank the heat to get it boiling – you’ll see big bubbles and hear that satisfying bloop-bloop sound. Then turn it down low – just enough to keep it gently bubbling – and set your timer for 20 minutes. This is when all the flavors become best friends.
Step 3: Blend to Perfection
Here’s where some folks get nervous, but don’t worry – I’ve got your back! Let the soup cool slightly (about 5 minutes) before blending. Always remove the center cap from your blender lid and cover with a towel – steam needs to escape! Blend in batches if needed until silky smooth. Pro tip: blend longer than you think – I go for a full minute to get that luxurious texture.
And voila! You’ve just made restaurant-quality tomato soup in your own kitchen. I always do my little happy dance when that first creamy spoonful hits my mouth. Now grab some crusty bread and enjoy the delicious fruits of your labor!
Tips for the Best Tomato Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “OMG-when-can-I-have-it-again” great! First up – always taste and adjust at the end. Tomatoes vary wildly in acidity and saltiness, so don’t be shy with that extra pinch of sugar or squeeze of lemon to balance it out.
Want to impress company? Swirl in some heavy cream or a spoonful of mascarpone right before serving – it adds this luxurious silkiness that makes people think you slaved for hours. Fresh basil is my secret weapon too – I’ll chiffonade a handful and stir half in at the end, saving the rest for garnish. The heat releases those amazing oils!
Oh! One more thing – if your soup seems too thick after blending, just whisk in warm broth a splash at a time until it’s perfect. Trust me, these little touches make all the difference between “just soup” and “I-need-this-recipe-now” soup!
Serving Suggestions for Tomato Soup
Oh, the possibilities! This tomato soup is like the perfect canvas for all your favorite toppings. My absolute must? A gooey grilled cheese sandwich for dunking – just like mom used to make! But don’t stop there. Try homemade croutons for crunch, a swirl of cream for richness, or fresh basil leaves for that pop of color and freshness.
For fancy nights, I’ll top bowls with crispy pancetta bits and a drizzle of good olive oil. And let’s not forget the classic – a handful of goldfish crackers makes any bowl instantly more fun (yes, even for grown-ups!). Honestly, this soup tastes amazing with just about anything – except maybe chocolate chips… though I haven’t tried that yet!
Storage and Reheating Instructions
This soup keeps like a dream! Let it cool completely, then stash it in an airtight container in the fridge for up to 4 days – though mine never lasts that long! For longer storage, freeze it in portion-sized containers (leave some headspace!) for up to 3 months. When reheating, go low and slow on the stovetop with a splash of broth or water to loosen it up. Microwave works too – just stop and stir every 30 seconds to prevent hot spots. Pro tip: freeze leftovers in ice cube trays for quick single servings!
Nutritional Information
Just a quick heads up – these numbers are estimates since nutrition can vary based on your specific ingredients and brands. But generally, each bowl of this comforting tomato soup packs about 120 calories, 5g of healthy fats, and a good dose of vitamin C. Not bad for something that tastes this indulgent!
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
You bet! I actually did this last summer when my garden was overflowing with ripe tomatoes. Just peel and seed about 2 lbs of fresh tomatoes (plunge them in boiling water for 30 seconds to make peeling easier), then roughly chop before using. You might need to simmer a bit longer to break them down properly. Oh, and add an extra pinch of salt – fresh tomatoes can be less intense than canned!
How can I make the soup extra creamy?
My favorite trick is stirring in ¼ cup of heavy cream after blending – it transforms the soup into silk! For a dairy-free version, blend in a cooked potato or ¼ cup of coconut milk. Last week I swirled in some pesto for a creamy herby twist that got rave reviews from my book club!
Does this soup freeze well?
Absolutely! I always make a double batch to freeze for rainy days. Just cool it completely and store in airtight containers (leave an inch for expansion). It keeps beautifully for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove with a splash of broth to bring back that perfect texture.
What if I don’t have a blender?
No worries! An immersion blender works great right in the pot. If you’re really in a pinch, just use a potato masher for a chunkier rustic soup – it’s actually how my grandmother made it! The flavor will still be amazing, just with more texture.
More Soup Recipes to Try
Well hello there, fellow soup enthusiast! If you loved this tomato soup (and I just know you did), you’ve got to check out my other cozy soup recipes. My easy chicken soup is like a warm hug for your soul, with tender veggies and fragrant herbs that’ll make your kitchen smell amazing. And that’s just the beginning – trust me, once you start making homemade soups, there’s no going back to that sad canned stuff! Want more ideas? Just poke around – I’ve got soups for every mood and season waiting for you.
Classic Tomato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add crushed tomatoes, vegetable broth, sugar, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using a blender.
Nutrition
Notes
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