Best Tomato Soup Recipe – I still remember my first attempt at making tomato soup. I was in college, the weather was chilly, and I was craving something warm and comforting. Armed with a few pantry staples and a lot of hope, I whipped up a pot of tomato soup that quickly became my go-to recipe. Over the years, I’ve tweaked and perfected it, and now I’m thrilled to share my favorite version with you.
Whether it’s a cozy dinner after a long day or a quick lunch that feels indulgent, this tomato soup recipe has always been my answer. It’s quick, easy, and feels like wrapping yourself in a soft, warm blanket. So, grab your apron, and let’s make some magic in the kitchen!
You can find the recipe in printable form at the end of the article 🙂
Why This Tomato Soup Recipe Is a Keeper
- Fast and Foolproof: Ready in no time, perfect for busy days.
- Budget-Friendly: Made with everyday ingredients.
- Endlessly Adaptable: Pair it with bread, a crisp salad, or just enjoy it solo—it’s a winner every way.
Ingredients for My Favorite Tomato Soup Recipe
These ingredients come together to create a bowl of pure comfort:
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Canned Tomatoes: 2 (14-ounce) cans, whole peeled
- Vegetable Broth: 3 cups (or chicken broth for a richer flavor)
- Heavy Cream: ½ cup (optional, but oh-so-good)
- Sugar: 1 teaspoon (to balance acidity)
- Salt and Pepper: To taste
- Fresh Basil Leaves: A handful, for garnish
- Croutons: Optional, but trust me, they’re worth it!
How to Make Tomato Soup (Without Breaking a Sweat)
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onions and sauté until they’re soft and sweet-smelling (about 3-4 minutes). Stir in the garlic and let it cook for another minute. Don’t let it burn—garlic deserves better than that. - Add the Veggies
Toss in the carrots and let them soften for about 5 minutes. This step is key to a soup that’s naturally sweet and bursting with flavor. - Tomatoes + Broth = Love
Pour in the canned tomatoes and vegetable broth. Stir it all together and let it simmer for 20 minutes. By then, your kitchen will smell like heaven. - Blend Away
Take the pot off the heat and blend the soup until silky smooth. I use an immersion blender (less mess), but a countertop blender works too—just do it in batches to avoid any hot-soup mishaps. - Cream It Up
Stir in the heavy cream (or skip it for a dairy-free version). Add sugar, salt, and pepper to taste. Adjust the flavors until it’s just right. - Serve and Savor
Ladle the soup into bowls, top with fresh basil, and throw on some croutons. Serve it with your favorite bread or a grilled cheese for the ultimate comfort meal.
Pro Tips for the Best Tomato Soup
- Tomatoes Matter: Go for San Marzano tomatoes if you can—they’re worth it.
- Skip the Cream: For a vegan twist, use coconut milk.
- Make It Ahead: This soup gets better with time. Leftovers are like a gift from your past self.
A Healthy Indulgence
Tomato soup isn’t just tasty—it’s good for you! Packed with lycopene and antioxidants, it’s like a little health boost in every spoonful.
Let’s Chat!
Have you tried making tomato soup at home? What’s your favorite twist on this classic? Share your tips and experiences in the comments on Pinterest—I’d love to hear them! And don’t forget to pin this recipe so you can come back to it anytime.
Classic Tomato Soup
Tomato soup is a timeless comfort food, loved for its velvety texture and rich flavor. Whether it’s a chilly evening or a quick lunch idea, this tomato soup recipe hits the spot every time. It’s not just delicious but also simple to prepare with a handful of pantry staples. Let’s dive into this crowd-pleaser!
Ingredients
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Canned Tomatoes: 2 (14-ounce) cans, whole peeled
- Vegetable Broth: 3 cups (or chicken broth for a richer flavor)
- Heavy Cream: ½ cup (optional, but oh-so-good)
- Sugar: 1 teaspoon (to balance acidity)
- Salt and Pepper: To taste
- Fresh Basil Leaves: A handful, for garnish
- Croutons: Optional, but trust me, they’re worth it!
Instructions
Notes
Pro Tips for the Best Tomato Soup
- Tomatoes Matter: Go for San Marzano tomatoes if you can—they’re worth it.
- Skip the Cream: For a vegan twist, use coconut milk.
- Make It Ahead: This soup gets better with time. Leftovers are like a gift from your past self.
For more healthy recipes CLICK HERE!
Or check my Pinterest board with healthy recipes collection
