Tomato Soup Recipe

Is there anything more comforting than a warm, velvety bowl of tomato soup? It’s like a hug from the inside, a timeless classic that never fails to soothe the soul. This isn’t just any soup; it’s a creamy, dreamy version that feels both indulgent and wonderfully simple.

Forget the canned stuff, with its tinny aftertaste. Homemade cream of tomato soup is a different universe entirely. It’s vibrant, fresh, and you control exactly what goes in it. The best part? It comes together in less time than you’d think.

Why Your Soup Deserves Fresh Tomatoes

Using fresh, ripe tomatoes is the non-negotiable secret to an incredible soup. They’re the star of the show, providing a sweet, tangy base that canned tomatoes just can’t replicate. That bright, summery flavor is what makes this recipe truly special.

Look for tomatoes that are deep red and feel heavy for their size. They should give just a little to a gentle squeeze. These juicy gems will break down beautifully, creating a naturally sweet and robust foundation for your soup.

Ingredients Needed for the Recipe

This recipe keeps things simple, letting the natural flavors of a few good ingredients really shine. Here’s your shopping list:

• Butter
• Yellow onion
• Garlic cloves
• Bay leaf
• Fresh, ripe tomatoes
• Carrot
• Salt
• Water
• Sugar
• Black pepper
• Fresh cream (malai)

How to make Tomato Soup Recipe?

Building the Aromatic Base

Start by melting a teaspoon of butter in a pot. There’s something magical about that sizzle. Toss in your finely chopped onion, garlic, and that single bay leaf.

Let them dance in the butter until the onions turn soft and translucent. That incredible smell? That’s the sound of your kitchen winning.

Simmering the Goodness

Now, add the main event: your chopped tomatoes and carrot. Don’t forget a good pinch of salt to help draw out their juices. Give it all a good stir and let it sauté for just a minute.

Pour in half a cup of water, pop the lid on, and let it all simmer away for about 10 minutes. You’re waiting for the tomatoes to get completely soft and mushy, ready to be transformed.

Blending to Silky Perfection

Once the tomatoes have broken down, fish out that bay leaf—its job is done. Let the mixture cool down a bit before you blend it. Safety first!

Now, blend it into the smoothest, most vibrant puree you can imagine. No need to add water here; you want it thick and concentrated.

The Final Straining & Seasoning

For that restaurant-style smoothness, press the puree through a sieve. This step removes any pesky seeds and tomato skins, leaving you with nothing but velvety liquid.

Transfer this beautiful puree back to the pot, add more water to get your desired consistency, and bring it to a gentle boil. Now, season with sugar, pepper, and a bit more salt to taste.

The Grand, Creamy Finish

Turn off the heat. This is crucial! You never want to boil the soup after adding the cream. Just stir in those luxurious tablespoons of fresh cream until everything is perfectly combined.

And there you have it. Ladle it into bowls, add a final swirl of cream and a fresh mint leaf. You’ve just made magic.

What’s The Real Purpose of the Carrot?

It’s a fair question. The carrot isn’t just for color, though it does give the soup a gorgeous sunset hue. It’s there for a touch of natural sweetness, too.

This subtle sweetness perfectly balances the natural acidity of the tomatoes. It means you need less added sugar later on, making the soup taste more complex and well-rounded.

Tips

Always let the tomato mixture cool slightly before blending. Blazing hot soup and a blender are a dangerous, splashy combination. A little patience keeps you safe.

Don’t skip the straining step. It makes all the difference between a good soup and a great one. That perfectly smooth texture is absolutely worth the extra minute.

If your tomatoes are a bit too tart, don’t be shy with the pinch of sugar. It’s not about making it sweet; it’s about balancing the acidity to let the tomato flavor soar.

How Can I Make This Soup My Own?

This recipe is a fantastic canvas for your own creativity. Love a little heat? A tiny pinch of red chili flakes while sautéing the onions will add a warm, gentle kick.

Fresh herbs can transform it completely. Stir in some chopped fresh basil at the very end for a wonderfully aromatic, almost Italian-style twist. The possibilities are endless.

The Perfect Partners: What to Serve With Your Soup

A classic grilled cheese sandwich is the undisputed champion of tomato soup partners. The crispy, buttery bread and gooey melted cheese are a match made in heaven.

For something simpler, buttery garlic bread or even just some warm, crusty toast for dipping will do the trick. It’s all about that satisfying dunk.

Print Recipe

Tomato Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: American Courses: Soup Recipe Keys: D Dairy-Free E easy soup F fall recipes W Winter Recipes

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 212  F Servings: 4 Estimated Cost: $ 6 Calories: 180

Best Season: Fall, Winter

Description

This Cream of Tomato Soup is a velvety, rich, and deeply satisfying classic — made from simple pantry staples and ready in under 30 minutes. Bursting with the natural sweetness of tomatoes and enhanced with onions, garlic, and a touch of cream, it’s comfort in a bowl. Perfect for dunking grilled cheese, serving as a starter, or enjoying on its own when you need something warm, nourishing, and absolutely delicious.

Ingredients

Servings

• 2 tablespoons butter (or olive oil for dairy-free)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 can (28 oz) crushed tomatoes (or diced tomatoes, drained slightly)
• 2 cups vegetable broth (or chicken broth)
• 1 teaspoon sugar (optional, balances acidity)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons heavy cream (or coconut milk for dairy-free)
• salt and black pepper (to taste)

Recommended Toppings

• extra drizzle of cream or olive oil
• fresh basil leaves (chopped or whole)
• grated Parmesan or cheddar cheese
• croutons or grilled cheese croutons
• freshly cracked black pepper

Instructions

1. Sauté Aromatics

   In a large pot or saucepan, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
   Do not let the garlic burn—it will turn bitter.

2. Add Tomatoes and Broth

   Pour in the crushed tomatoes and vegetable broth. Stir well to combine. Add sugar (if using), dried basil, oregano, red pepper flakes, salt, and black pepper.
   Use fire-roasted tomatoes for a smoky depth of flavor.

3. Simmer the Soup

   Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes to allow the flavors to meld and the soup to thicken slightly.
   The longer it simmers, the richer the flavor becomes.

4. Blend Until Smooth

   Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
   Allow soup to cool slightly if using a countertop blender to avoid pressure build-up.

5. Finish with Cream

   Stir in heavy cream and heat through gently—do not boil after adding cream to prevent curdling. Taste and adjust seasoning as needed.
   For extra richness, use full-fat cream or mascarpone.

6. Serve Warm

   Ladle the hot soup into bowls. Top with a swirl of cream, fresh basil, grated cheese, croutons, or a sprinkle of black pepper. Serve immediately with grilled cheese sandwiches or crusty bread.
   Perfect for dipping!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 25mgmg9%

Sodium 720mgmg30%

Potassium 780mgmg23%

Total Carbohydrate 18gg6%

Dietary Fiber 3gg12%

Sugars 10gg

Protein 3gg6%

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Calcium 60mg mg

Iron 2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Dairy-free option: Use olive oil instead of butter and substitute cream with full-fat coconut milk.
• Make it heartier: Add cooked rice, pasta, or white beans for a more filling meal.
• Slow cooker method: Sauté onions and garlic first, then transfer to slow cooker with all ingredients except cream. Cook on low 4–6 hours. Blend and stir in cream before serving.
• Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze without cream. Thaw overnight and reheat gently, stirring in fresh cream before serving.
• Enhance flavor: Add a splash of balsamic vinegar or Worcestershire sauce at the end for depth.

Keywords: tomato soup, creamy tomato soup, homemade tomato soup, easy tomato soup, comfort food, quick dinner, vegetarian soup