Go Back
tomato soup recipe

Simple Foolproof Tomato Soup Recipe That Turns Pantry Staples Into Pure Comfort (35 Min)

A silky, savory tomato soup made with canned tomatoes, onion, garlic, and a splash of cream, ready in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup, Main Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • For the Soup
  • 2 | tbsp | olive oil |
  • 1 | tbsp | unsalted butter |
  • 1 | medium | yellow onion diced |
  • 3 | cloves | garlic minced |
  • 2 | tbsp | tomato paste |
  • 1 | can 28 oz | whole peeled tomatoes, with juices |
  • 2 | cups | vegetable or chicken broth |
  • 1 | tsp | granulated sugar | balances acidity
  • 1 | tsp | dried basil | or 1/4 cup fresh
  • 1/2 | tsp | salt | plus more to taste
  • 1/4 | tsp | black pepper |
  • 1/2 | cup | heavy cream or half-and-half | optional; coconut milk for dairy-free
  • | | red pepper flakes | optional
  • To Serve
  • | | fresh basil or parsley chopped | for garnish
  • | | olive oil | for drizzling
  • | | grilled cheese or toasted bread | for serving

Equipment

  • 1 Immersion blender or countertop blender Immersion blender is safest for hot soup
  • 1 Large pot or Dutch oven For cooking and blending

Method
 

  1. Building the Base
  2. Heat oil and butter; cook onion 5 to 6 minutes until soft.
  3. Add garlic and tomato paste; cook 2 minutes until the paste darkens.
  4. Simmering the Soup 3. Add tomatoes, broth, sugar, basil, salt, pepper, and red pepper flakes. 4. Simmer gently 15 minutes until the tomatoes are very soft.
  5. Blending 5. Blend with an immersion blender until smooth. 6. If using a countertop blender, cool 5 minutes and blend in small batches with the lid vented.
  6. Finishing 7. Stir in cream over low heat, 1 to 2 minutes; do not boil. 8. Adjust salt and sugar.
  7. Serving 9. Top with basil, olive oil, and pepper; serve with grilled cheese or bread.
  8. Nutrition (per serving, with cream): Calories: 240 | Protein: 4 g | Carbohydrates: 15 g | Fat: 20 g | Fiber: 4 g | Sugar: 9 g | Sodium: 780 mg
    9. Taste before adding the cream; if the soup is too acidic, a pinch more sugar or a small cube of butter rounds it out better than salt.

Notes

Contains dairy; dairy-free version in the post. Check broth label. Refrigerate up to 4 days; freeze without the cream for up to 3 months