Name: Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (28 oz) whole tomatoes with juice, or 2 lbs fresh ripe tomatoes; 1 tbsp tomato paste (optional); 2 cups vegetable or chicken broth; 1 tsp sugar (to balance acidity); Salt and pepper to taste; 1 tsp dried basil or oregano (optional); 1/4 cup heavy cream or milk (optional); Fresh basil, croutons, or a drizzle of cream for garnish (optional)

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Tomato soup is a timeless classic that I turn to when I want something cozy, comforting, and simple. Made with ripe tomatoes, aromatic herbs, and a touch of cream, this soup is smooth, rich, and packed with flavor. Whether I enjoy it on its own or paired with a grilled cheese sandwich, it’s the kind of meal that feels like a warm hug in a bowl.

Why I Love This Recipe

I love tomato soup because it’s incredibly easy to make from scratch and tastes so much better than anything from a can. I can keep it light and fresh or make it creamy and indulgent, depending on my mood. It’s also one of those recipes that works for any season—light enough for summer with fresh tomatoes, and hearty enough for winter when I use canned ones. Plus, it freezes well, so I often make a big batch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion, chopped
Garlic, minced
Canned whole tomatoes or fresh ripe tomatoes
Tomato paste (optional, for richness)
Vegetable or chicken broth
Sugar (to balance acidity)
Salt and pepper
Dried basil or oregano (optional)
Heavy cream or milk (optional, for creaminess)
Fresh basil or croutons for garnish (optional)

Directions

I heat olive oil or butter in a large pot over medium heat and sauté the chopped onion until soft and translucent.
I add the garlic and cook for another 30 seconds until fragrant.
Then I stir in the tomatoes (with their juices), tomato paste if using, and broth. I season with salt, pepper, and a pinch of sugar to cut the acidity.
I add dried herbs if I want a deeper flavor and bring everything to a simmer.
I let the soup simmer for about 20–30 minutes to develop flavor.
After cooking, I use an immersion blender to puree the soup until smooth (or carefully blend it in batches in a countertop blender).
If I want it creamy, I stir in a splash of heavy cream or milk and simmer for a few more minutes.
I taste and adjust seasoning, then ladle into bowls and garnish with fresh basil, a drizzle of cream, or croutons if I like.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and about 30 minutes to cook, so the total time is approximately 40 minutes from start to finish.

Variations

Spicy version: I add red pepper flakes or a splash of hot sauce for a little heat.
Roasted tomato: I roast fresh tomatoes, garlic, and onions before blending for a deeper, caramelized flavor.
Vegan: I use olive oil and skip the cream or replace it with coconut milk or cashew cream.
Herb-forward: I add fresh thyme, rosemary, or a bay leaf while simmering.
Cheesy: I stir in grated Parmesan or top with a cheesy crouton.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stove over low heat, stirring occasionally, or microwave it in a bowl in 30-second intervals. It also freezes well—I let it cool completely, then pour into freezer-safe containers and store for up to 3 months. I thaw it overnight in the fridge and reheat as usual.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I use fresh ripe tomatoes when they’re in season. I usually blanch and peel them first, then chop and use just like canned.

How do I make it creamy?

I stir in heavy cream, milk, or even a dollop of sour cream or yogurt at the end to make it richer and smoother.

Can I make tomato soup without broth?

Yes, I sometimes use water instead of broth, especially if the tomatoes are flavorful. I just adjust the seasoning to make sure it’s well-balanced.

What can I serve with tomato soup?

Grilled cheese is the classic choice, but I also like crusty bread, a green salad, or garlic toast alongside it.

Is tomato soup healthy?

It can be. I make it with olive oil, low-sodium broth, and no cream for a lighter version. Tomatoes are rich in vitamins and antioxidants.

Conclusion

Tomato soup is one of those simple pleasures that never gets old. With just a few ingredients, I can create a deeply flavorful and satisfying meal that warms me from the inside out. Whether I’m sipping it solo or dipping in a sandwich, this soup always hits the spot.