There’s something magical about a pot of homemade soup simmering on the stove, isn’t there? Of all my soup recipes, this classic tomato soup holds a special place in my heart. It takes me right back to rainy afternoons at my grandma’s house, where the scent of tomatoes and garlic would fill her tiny kitchen as she made grilled cheese sandwiches to go with it. That perfect combination of tangy tomatoes, sweet onions, and just a hint of basil – it’s comfort in a bowl.
What I love most about this tomato soup recipe is how it transforms simple pantry staples into something extraordinary. Whether you’re fighting off a cold, need a quick lunch, or just craving that nostalgic flavor, this soup delivers every time. And the best part? It comes together in about 30 minutes flat. My kids now beg for “Mom’s tomato soup” whenever the weather turns chilly, and I love knowing I’m passing down those same cozy memories.
This isn’t just another soup recipe – it’s a bowl full of love that’s stood the test of time. Perfect with a gooey grilled cheese sandwich or all on its own with some crusty bread for dipping. Once you try it, I promise it’ll become your go-to comfort food too.
Why You’ll Love This Soup Recipe
Listen, I know there are a million soup recipes out there, but this one? It’s special. Here’s why:
- It’s crazy easy – Seriously, 35 minutes from chopping to slurping. Even my teenager can make it without burning the house down.
- Pantry magic – Canned tomatoes, an onion, some garlic… that’s it for the basics. No fancy ingredients needed.
- Customizable comfort – Want it creamy? Add that heavy cream. Need it vegan? Skip it. I’ve even thrown in leftover roasted veggies when I’m feeling fancy.
- That perfect balance – The sugar tames the tomatoes’ acidity just right, while the basil gives it that “mom’s kitchen” aroma.
- Freezer friendly – I always double the batch because it reheats like a dream. Lunch emergencies solved!
Trust me, once you taste how the flavors deepen overnight, you’ll understand why this is my most-made soup recipe. It’s like a warm hug in a bowl.
Ingredients for Classic Tomato Soup
Okay, let’s talk ingredients! This is where the magic starts. I’ve made this soup recipe so many times I could probably do it in my sleep, but I still measure everything carefully – that’s how you get consistent, delicious results every time. Here’s what you’ll need:
- 2 tablespoons olive oil – The good stuff, please! It makes all the difference.
- 1 onion, chopped – Any color works, but I’m partial to yellow onions for their sweetness.
- 2 cloves garlic, minced – Fresh is best here, no jarred stuff!
- 28 oz canned tomatoes – Crushed or whole both work – I use whatever’s in my pantry.
- 2 cups vegetable broth – Homemade if you’ve got it, but store-bought is fine too.
- 1 teaspoon sugar – Just a pinch to balance the acidity.
- 1 teaspoon dried basil – Or fresh if it’s summer and my garden’s overflowing.
- ½ teaspoon salt – Plus more to taste at the end.
- ¼ teaspoon black pepper – Freshly ground if you can.
- ½ cup heavy cream (optional) – My secret weapon for extra richness.
See? Nothing fancy, just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Make This Easy Soup Recipe
Alright, let’s get cooking! This soup recipe is so simple, but I’ll walk you through each step to make sure you get it perfect. I’ve made this more times than I can count, and I’ve learned all the little tricks along the way.
First, grab your favorite big pot – I use my trusty Dutch oven – and heat that olive oil over medium heat. Toss in your chopped onion and let it cook until it’s nice and soft, about 5 minutes. You’ll know it’s ready when your kitchen smells amazing and the onions turn translucent. Don’t rush this part – those sweet, caramelized onions are flavor gold!
Now, add your garlic and give it just 1 minute to get fragrant. Seriously, set a timer – burnt garlic is the worst! Then pour in your canned tomatoes (juice and all) and vegetable broth. I like to use my wooden spoon to break up any whole tomatoes at this point. Stir in the sugar, basil, salt, and pepper. The sugar might seem odd, but trust me, it balances everything beautifully.
Bring everything to a lively boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for 20 minutes – this is when all the flavors really get to know each other. I usually cover it partially to prevent splatters while still letting some steam escape.
Here’s where the magic happens: blending! If you’ve got an immersion blender, this is its time to shine. Just stick it right in the pot and blend until smooth. No immersion blender? No problem! Carefully transfer the soup in batches to a regular blender, but leave the center cap off and cover with a towel – hot soup expands! This classic tomato soup recipe works great either way.
Last step: stir in that luxurious heavy cream if you’re using it. I usually do, because why not? Taste and adjust the seasoning – sometimes I add an extra pinch of salt or a squeeze of lemon juice to brighten it up. And that’s it! You’ve just made the most comforting bowl of tomato soup imaginable. Now go grab that grilled cheese sandwich and dig in!
Tips for the Best Soup Recipes
After making this tomato soup recipe more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing. First, if you’re out of vegetable broth, chicken broth works just fine – that’s my little secret when I’m in a pinch. For blending, I like to leave just a tiny bit of texture rather than going completely smooth – it makes each spoonful more interesting!
Here’s my favorite tip: add a Parmesan rind while simmering if you’ve got one. It melts into the soup, adding this incredible umami depth that’ll have everyone asking what your secret is. And always, always taste before serving – sometimes it needs an extra pinch of sugar if your tomatoes were extra tart, or a splash more cream if you want it richer. Trust your palate – that’s what makes great soup recipes!
Serving Suggestions for Tomato Soup
Oh, the joy of serving this tomato soup! My absolute must-have pairing? A gooey grilled cheese sandwich, obviously. The crispy, buttery bread dipped into that velvety soup is pure comfort food heaven. But don’t stop there! Here are my favorite ways to serve it:
- Crouton crunch – Homemade garlic croutons add the perfect texture contrast
- Herb magic – A sprinkle of fresh basil or parsley makes it look fancy with zero effort
- Creamy swirl – Drizzle a little extra cream on top for that café-style presentation
- Cheese please – Grated Parmesan or sharp cheddar melts beautifully into the hot soup
For parties, I serve it in cute little mugs with grilled cheese dippers – always a hit! However you serve it, just make sure there’s plenty for seconds.
Storage and Reheating Tips
Let me tell you how I keep this tomato soup tasting like it just came off the stove! First, cool it completely before storing – I usually leave it on the counter for about 30 minutes. Then, into airtight containers it goes. In the fridge, it stays perfect for 4-5 days (though mine never lasts that long!). For freezing, I use freezer bags laid flat – they stack nicely and thaw in a snap. Just reheat gently on the stove, stirring often. If it thickens, a splash of broth or water brings it right back to silky perfection. Easy peasy!
Nutritional Information
Just a quick note about the nutrition in this tomato soup recipe – these numbers are rough estimates since ingredients can vary so much! Your exact counts might change depending on the brand of tomatoes you use or whether you add that optional cream. But hey, it’s packed with good stuff from all those tomatoes – vitamin C, lycopene, all that jazz. Most importantly? It’s delicious and makes you feel good – that’s the real nutrition that matters in my book!
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely! I do this in summer when my garden’s overflowing. You’ll need about 2 pounds of ripe tomatoes – just peel them (blanch in boiling water first), remove the cores, and chop roughly. The cooking time might be a tad longer to break them down properly. Fair warning though, the flavor will be brighter and less concentrated than canned, so you might want to add an extra pinch of sugar.
How can I make this soup dairy-free?
Easy peasy! Just skip the heavy cream – the soup is still delicious without it. For creaminess, I sometimes stir in a splash of coconut milk or, my favorite trick, blend in a peeled potato with the tomatoes. The potato gives it this incredible velvety texture without any dairy at all.
My soup turned out too acidic – what can I do?
Ah, been there! First, give it another pinch of sugar – that usually does the trick. If it’s still too tangy, stir in a tiny bit of baking soda (start with 1/8 tsp). It neutralizes the acid like magic! Next time, try using San Marzano tomatoes – they’re naturally sweeter.
Can I make this in a slow cooker?
Yes, but don’t skip the stovetop steps! I still sauté the onions and garlic first – that flavor is key. Then dump everything except the cream into your slow cooker and cook on low 4-6 hours. Blend right in the pot with your immersion blender when done. So easy!
More Soup Recipes to Try
If you loved this tomato soup recipe (and I know you did!), wait until you try some of my other favorites! For something hearty, my potato and red lentil curry soup is pure comfort in a bowl. When it’s chilly out, nothing beats my creamy roasted cauliflower soup with crispy bacon on top. And if you’re feeling adventurous? My zesty tortilla soup with all the fixings is a total game-changer. Trust me – once you start making homemade soups, you’ll never go back to the canned stuff!
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.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in canned tomatoes and vegetable broth. Stir in sugar, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in heavy cream if using. Adjust seasoning to taste.