Tomato Soup Recipe

Nothing beats a steaming bowl of creamy tomato soup on a chilly evening—or any day you crave comfort. This recipe delivers rich, velvety goodness with a balance of tangy tomatoes and subtle sweetness.

It’s versatile enough for a quick weeknight dinner or a cozy gathering with friends. Readers will love its simplicity, bold flavors, and the way it warms both heart and soul.

Recipe Overview

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This creamy tomato soup bursts with robust tomato flavor and a silky texture that feels indulgent yet wholesome. It’s beginner-friendly, ready in under an hour, and uses pantry staples. Pair it with a grilled cheese sandwich for the ultimate comfort meal

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients List

• 2 tbsp olive oil: Adds a rich, fruity base for sautéing.
• 1 medium yellow onion, diced: Brings sweet, caramelized depth.
• 3 garlic cloves, minced: Infuses aromatic warmth.
• 2 (28 oz) cans whole peeled tomatoes: High-quality canned tomatoes ensure consistent flavor year-round.
• 1 cup vegetable broth: Enhances savory notes without overpowering the tomatoes.
• ½ cup heavy cream: Creates a luxurious, velvety texture.
• 1 tbsp sugar: Balances the tomatoes’ natural acidity.
• 1 tsp dried basil: Adds earthy, herbal flavor.
• ½ tsp smoked paprika: Introduces a subtle smoky undertone.
• Salt and black pepper to taste: Elevates all flavors.
• Fresh basil leaves (optional, for garnish): Brightens with fresh, peppery notes.

Note: Use San Marzano tomatoes for an authentic, slightly sweeter taste. Fresh tomatoes work too, but peel and seed them first for a smoother soup.

Step-by-Step Instructions

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1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft and golden. Add minced garlic and cook for 1 minute until fragrant. This builds a flavorful foundation.
2. Add tomatoes and broth: Pour in canned tomatoes with their juice, crushing them gently with a spoon. Add vegetable broth, sugar, dried basil, and smoked paprika. Stir to combine. The sugar tames the tomatoes’ tanginess for a balanced taste.
3. Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, letting the flavors meld. Stir occasionally to prevent sticking.
4. Blend until smooth: Use an immersion blender to puree the soup directly in the pot until velvety. Alternatively, transfer in batches to a blender, ensuring the lid is vented to avoid steam buildup. Blend carefully to achieve a creamy consistency.
5. Add cream and season: Stir in heavy cream for richness. Taste and adjust with salt and pepper. Heat through for 2-3 minutes, but don’t boil to prevent curdling.
6. Serve and garnish: Ladle into bowls and top with fresh basil leaves or a drizzle of cream for a restaurant-worthy touch.

Tips for Success

• Choose high-quality canned tomatoes like San Marzano for superior flavor and texture.
• Blend thoroughly for a silky soup; under-blending can leave grainy bits.
• Adjust cream to taste—use less for a lighter soup or more for extra indulgence.
• Don’t skip the sugar; it enhances the tomatoes without making the soup sweet.
• Use an immersion blender for safety and ease, avoiding hot liquid splashes.

Serving Suggestions

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Serve this tomato soup piping hot with a gooey grilled cheese sandwich for a nostalgic meal. For a lighter option, pair with a crisp green salad dressed in vinaigrette. Crusty sourdough or garlic bread makes an excellent dipping companion. For a fancy twist, swirl in a spoonful of pesto or sprinkle with parmesan shavings. Present in wide, shallow bowls to show off the vibrant color and garnish with a basil sprig for elegance.

Storage Tips

• Room temperature: Let cool completely and store in an airtight container for up to 2 hours.
• Refrigeration: Keep in the fridge for up to 4 days in a sealed container. Reheat gently on the stovetop, stirring to maintain creaminess.
• Freezing: Freeze without cream for up to 3 months in freezer-safe containers. Thaw overnight in the fridge, reheat, and stir in cream before serving.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, use 4 pounds of ripe, peeled, and seeded fresh tomatoes. Simmer slightly longer to break them down.

Can I make this vegan?
Substitute heavy cream with coconut milk or cashew cream for a rich, dairy-free alternative.

What if my soup is too acidic?
Add a pinch more sugar or a small splash of cream to balance the acidity.

Can I add other vegetables?
Carrots or red bell peppers blend beautifully, adding sweetness. Sauté with onions for best results.

Conclusion

This creamy tomato soup is your ticket to cozy, flavorful comfort. It’s simple to make, endlessly customizable, and sure to become a family favorite. Grab your ingredients, stir up a pot, and share your creation with us!