Go Back
–+ servings
Tomato Soup 1

Classic Homemade Tomato Soup

This transformative tomato soup recipe combines simplicity with rich, complex flavors to create the perfect comfort food for chilly evenings. With its vibrant color and aromatic herbs, it delivers nourishment for both body and spirit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup, Starter
Cuisine American, Comfort Food
Servings 6 servings
Calories 210 kcal

Equipment

  • Large Heavy-Bottomed Pot
  • Immersion Blender or Standard Blender

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil can substitute butter for a richer flavor
  • 1 large onion finely chopped (about 1 cup)
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour substitute rice flour for gluten-free option
  • 2 pounds ripe tomatoes chopped (or 2 28-oz cans whole peeled tomatoes)
  • 3 cups vegetable broth homemade preferred for deeper flavor
  • 1 bay leaf
  • 1 teaspoon dried basil or 2 tablespoons fresh
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 tablespoon sugar or honey for a more complex sweetness

Finishing Ingredients

  • 1/2 cup heavy cream coconut cream works beautifully for dairy-free
  • salt and freshly ground black pepper to taste
  • fresh basil leaves for garnish

Instructions
 

  • Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté for 5-7 minutes until translucent and softened. Add garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
  • Sprinkle flour over the onion-garlic mixture and stir continuously for 2 minutes to create a light roux that will give your soup body.
  • Add chopped tomatoes to the pot, stirring to combine with the onion mixture. Pour in vegetable broth, add bay leaf, dried herbs, and sugar.
  • Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes to allow the flavors to meld and intensify.
  • Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. If using a standard blender, transfer the soup in batches, allowing steam to escape to prevent pressure buildup, then return to the pot.
  • Stir in the heavy cream and heat gently without boiling. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Notes

For a lighter version with fewer calories, replace heavy cream with Greek yogurt or cashew cream. The soup keeps for up to 4 days in the refrigerator or can be frozen without cream for up to 3 months. This soup actually improves in flavor after a day as the ingredients continue to meld.

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 7gSodium: 650mgFiber: 3gSugar: 8gVitamin A: 30IUVitamin C: 45mg
Keyword Tomato Soup, Comfort Food, Homemade Soup, Winter Recipe, Vegetarian Soup
Tried this recipe?Let us know how it was!