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Homemade Tomato Soup Recipe

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3.8 from 59 reviews

This classic homemade tomato soup is rich, creamy, and packed with fresh and fire-roasted tomato flavors. Using simple pantry staples and fresh herbs, it’s an easy-to-make soup that simmers on the stovetop to develop a robust taste. Perfectly paired with grilled cheese sandwiches, this comforting soup is ideal for a cozy meal any day of the week.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 3 tablespoons olive oil or butter
  • 1 medium or large onion, chopped
  • 1 & 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 cloves garlic, smashed and minced

Tomatoes and Broth

  • 1 (28-ounce) can whole tomatoes with juices
  • 1 (15-ounce) can fire-roasted diced tomatoes with juices
  • 4 cups chicken broth

Finishing Touches

  • 1/2 to 1 cup cream
  • 1/2 cup fresh basil, chopped

Instructions

  1. Heat Oil and Sauté Onions: Heat a large soup pot over medium-high heat and add the olive oil or butter. Once the oil shimmers or the butter melts, add the chopped onion to the pot.
  2. Season Ingredients: Add 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil to the onions.
  3. Sauté Onions: Cook the onions until they are lightly browned, about 5-8 minutes, stirring occasionally to prevent burning.
  4. Add Garlic: Stir in the smashed and minced garlic cloves and sauté for an additional 1 minute until fragrant.
  5. Add Tomatoes and Broth: Pour in the whole tomatoes with their juices and the fire-roasted diced tomatoes with juices. Then add 4 cups of chicken broth to the pot.
  6. Boil and Simmer: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer gently for at least 10 minutes, or up to 45 minutes if you have time, to develop the flavors.
  7. Blend the Soup: Turn off the heat. Using an immersion blender, purée the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend in small quantities to avoid splattering, covering the blender lid with a towel to let steam escape safely.
  8. Reheat and Add Cream: Return the blended soup to the stove and heat gently if needed. Turn off the heat and slowly stir in 1/2 to 1 cup of cream to add richness and smoothness.
  9. Add Fresh Basil: Stir in the chopped fresh basil. Alternatively, sprinkle fresh basil on top of each serving as a garnish.
  10. Serve: Ladle the warm tomato soup into bowls and serve with grilled cheese sandwiches. For fun, cut the sandwiches into small pieces to use as croutons, though they will quickly get soggy. Otherwise, enjoy dipping your sandwich into the soup!

Notes

  • Use fire-roasted diced tomatoes to enhance the smoky flavor of the soup.
  • The soup can be made vegetarian by substituting chicken broth with vegetable broth.
  • Adjust red pepper flakes to control the heat level according to your preference.
  • For a dairy-free version, omit the cream or substitute with coconut milk or cashew cream.
  • Be cautious while blending hot soup to avoid burns and splatters; always blend in small batches.
  • Fresh basil added at the end provides a bright and fragrant finish to the soup.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/homemade-tomato-soup-recipe/