Tomato Soup Recipe

Overview

This tomato soup recipe makes a smooth, comforting soup with pantry-friendly canned tomatoes, onion, garlic, vegetable stock, and a little butter or olive oil. The tomatoes simmer until their sharpness softens and the flavors taste rounded rather than raw.

Blend the soup completely for a silky texture, or pulse it briefly if you prefer a little texture. Cream is optional: the soup is flavorful without it, while a small amount adds richness and softens the tomato’s acidity.

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, finely chopped, about 1 1/2 cups
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour, optional, for a slightly thicker soup
• 2 cans (28 ounces each) whole peeled tomatoes, with their juices
• 3 cups low-sodium vegetable stock or chicken stock
• 1 teaspoon granulated sugar, optional, only if the tomatoes taste sharply acidic
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream, optional
• 2 tablespoons chopped fresh basil or parsley, optional, for serving

How to make it

1. Prepare the tomatoes. Open the cans and pour the tomatoes and their juices into a bowl. Crush the tomatoes with clean hands or the back of a spoon. This makes them easier to incorporate and reduces splashing when they go into the pot.

2. Soften the onion. Heat the butter or oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until it is soft and translucent. It should smell sweet and savory but should not be deeply browned.

3. Add the garlic and flour. Stir in the garlic and cook for 30–45 seconds, just until fragrant. If using flour, sprinkle it over the onion and garlic, then stir continuously for 1 minute. The flour should coat the vegetables without turning dark. Skip this step for a lighter, naturally thinner soup.

4. Build the soup. Gradually pour in the stock while stirring to dissolve any floury lumps. Add the crushed tomatoes, salt, pepper, and oregano. Scrape the bottom of the pot so any softened onion is mixed into the liquid.

5. Simmer. Bring the soup just to a boil, then reduce the heat to low. Partially cover the pot and simmer for 25–30 minutes, stirring every few minutes. The soup is ready for blending when the onion is completely tender and the tomatoes have darkened slightly. It should smell sweet, savory, and rounded rather than harshly acidic.

6. Blend until smooth. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth, or cool it for several minutes before transferring it in batches to a countertop blender. Leave the blender lid’s vent open and cover it with a folded towel when blending hot soup; hot liquid can force the lid upward. For a textured soup, blend only until the largest tomato pieces are broken down.

7. Adjust the flavor and texture. Return the soup to low heat if needed. Stir in the cream, if using, and warm for 2–3 minutes without boiling. Taste and adjust the salt. Add the sugar only if the soup tastes noticeably sharp after simmering; start with 1 teaspoon and taste again. If it is too thick, stir in stock or water 2 tablespoons at a time. If it is too thin, simmer uncovered for 5–10 minutes.

8. Serve. Ladle the soup into bowls and finish with basil or parsley, black pepper, a drizzle of olive oil, or a spoonful of cream. Serve while hot with toasted bread, grilled cheese, or crackers.

Expert tips

• Use whole peeled tomatoes when possible; they usually give a cleaner texture than pre-diced tomatoes. Crush them before adding them to the pot.
• Do not rush the onion. Properly softened onion adds sweetness and prevents the finished soup from tasting harsh or raw.
• For a dairy-free soup, use olive oil and leave out the cream. A small drizzle of olive oil at the end still gives the soup a rounded finish.
• If using salted stock, begin with 1/2 teaspoon salt and add more after blending.
• A countertop blender produces the smoothest result, but blend hot soup in small batches and never seal a hot, full blender jar without a vent.
• If the soup tastes flat rather than sour, add salt first. Extra sugar will not fix a lack of seasoning.

Serving and storage

Serve the soup hot, with toppings added just before eating. Keep leftovers in a covered container in the refrigerator for up to 4 days. Cool the soup promptly and refrigerate it within 2 hours of cooking.

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. If the soup thickens in the refrigerator, loosen it with a splash of stock or water. Freeze cooled soup in airtight containers for up to 3 months, leaving space for expansion. Thaw it in the refrigerator overnight and reheat gently; add cream after thawing if you want the smoothest texture.

Frequently asked questions

Can I make this tomato soup without cream?

Yes. The cream is optional. The soup is still smooth and flavorful without it; finish with a little olive oil if you want extra richness.

Why does my tomato soup taste too acidic?

First make sure it has enough salt and has simmered long enough for the tomato flavor to mellow. If it still tastes sharply acidic, stir in 1 teaspoon sugar, taste, and add only another small amount if needed.

Can I use fresh tomatoes instead of canned?

Yes, but the result depends on the tomatoes. Use about 3 pounds of ripe tomatoes, core and chop them, and simmer until completely soft. You may need a longer simmer and a little extra stock adjustment because fresh tomatoes vary in water content.

How can I thicken tomato soup without flour?

Simmer the soup uncovered until some liquid evaporates, or blend in a small cooked potato or 1/2 cup of cooked white beans. Add either gradually so the tomato flavor remains prominent.

Can I make this soup ahead of time?

Yes. Make it up to 4 days ahead and refrigerate it in a covered container. Reheat gently and add the cream, if using, during reheating rather than boiling it hard.