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If you’re looking for a cozy, comforting bowl to warm your soul, this Homemade Tomato Soup Recipe is an absolute must-try. It blends the bright, vibrant flavors of fire-roasted and whole canned tomatoes with fragrant herbs, garlic, and a touch of cream to create a soup that’s rich, velvety, and packed with wholesome goodness. Whether it’s a chilly evening or you’re craving a nostalgic classic, this soup feels like a warm hug from the inside out.
Ingredients You’ll Need
Simple, fresh, and flavorful, the ingredients for this soup come together to create a perfect balance of taste and texture. Each component plays its part in layering the savory depth, aromatic brightness, and silky finish of the soup.
- 3 tablespoons olive oil or butter: The base fat that gently carries all the flavors and softens the onions.
- 1 onion (medium or large): Adds natural sweetness and a lovely aromatic foundation when sautéed.
- 1 & 1/2 teaspoons kosher salt: Enhances every flavor note and balances the acidity of tomatoes.
- 1/2 teaspoon black pepper: Brings just the right amount of gentle heat and earthiness.
- 1/4 teaspoon red pepper flakes: Optional kick to add a subtle, warming spice.
- 1 tablespoon dried oregano: Offers a classic herbaceous Italian flair to the broth.
- 1/2 teaspoon dried basil: Adds light herbal sweetness that complements the tomatoes beautifully.
- 3 cloves garlic (smashed and minced): Infuses the soup with its unmistakable savory punch.
- 1 28-oz can whole tomatoes: The star ingredient, providing deep, pure tomato flavor and luscious texture.
- 1 15-oz can fire-roasted diced tomatoes: Brings a smoky undertone and extra complexity.
- 4 cups chicken broth: The liquid that builds the soup’s body and rounds out the tomatoes.
- 1/2 to 1 cup cream: For a smooth, rich finish that elevates every spoonful.
- 1/2 cup fresh basil (chopped): Adds brightness and a fresh herbal lift just before serving.
How to Make Homemade Tomato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your soup pot over medium-high heat and adding the olive oil or butter. Once it’s shimmering or melted, toss in the chopped onion and season with salt, pepper, red pepper flakes, oregano, and dried basil. Slowly sauté the onions until they turn lightly browned and sweet, about 5 to 8 minutes. This step is key because it builds a savory foundation that makes your soup irresistibly flavorful.
Step 2: Add Garlic and Tomatoes
Next, add your smashed and minced garlic to the pot and cook for just about a minute to soften, making sure not to burn it. Then, pour in the whole canned tomatoes with their juices along with the fire-roasted diced tomatoes. These two tomato varieties combine to give the soup a beautiful balance of sweetness, acidity, and a gentle smoky depth.
Step 3: Pour in the Broth and Simmer
Pour the chicken broth over the tomato mixture and increase the heat to bring everything to a gentle boil. Once boiling, reduce the heat to low and let it simmer for at least 10 minutes to meld all the incredible flavors, though if you have more time, simmering up to 45 minutes will deepen the taste even more.
Step 4: Puree the Soup
Turn off the heat, and here comes the fun part: blending! Use an immersion blender directly in the pot for a silky texture. If you don’t have one (and seriously, you should get one), carefully transfer the soup in batches to a regular blender. Remember to leave plenty of space for steam to escape—cover the lid with a towel to avoid splatters and burns. This puree step transforms chunky tomato and onion into a luxuriously smooth soup.
Step 5: Add Cream and Fresh Basil
Warm the blended soup back on the stove if needed, then slowly stir in the cream to create a velvety, luxurious finish. Adjust the amount of cream according to your preference for richness. Finally, stir in half a cup of freshly chopped basil or reserve it for garnishing to give your soup a wonderfully fresh, herbal aroma and flavor.
How to Serve Homemade Tomato Soup Recipe
Garnishes
Fresh basil leaves sprinkled on top bring a burst of color and freshness. A drizzle of cream or a swirl of pesto can make the soup feel extra special. For a little crunch, toasted pumpkin seeds or homemade croutons work wonderfully.
Side Dishes
This soup pairs famously with classic grilled cheese sandwiches — crispy on the outside and gooey inside, perfect for dipping. You could also serve it alongside a warm baguette or a light salad for a complete meal that feels both nostalgic and satisfying.
Creative Ways to Present
For a fun twist, cut grilled cheese sandwiches into tiny crouton-like cubes to float on top, adding texture contrast. Serve the soup in rustic bread bowls for a charming, cozy presentation that everyone loves. For entertaining, offer an array of toppings like shredded cheese, chopped herbs, or a dash of smoked paprika for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the next day’s bowl even more delicious!
Freezing
This Homemade Tomato Soup Recipe freezes very well. Cool the soup completely, then transfer it to freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. When thawed, the flavor remains fresh and the texture stays silky.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of cream or broth while warming if it needs loosening or extra creaminess. Avoid boiling to keep that fresh-from-the-pot taste and smooth texture.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Swap chicken broth for vegetable broth and use olive oil instead of butter. Skip the cream or use coconut cream or cashew cream for a vegan twist that’s just as creamy and delicious.
What is the difference between canned whole tomatoes and fire-roasted diced tomatoes?
Whole tomatoes provide a clean, pure tomato flavor and silky texture when pureed. Fire-roasted diced tomatoes add a smoky, slightly charred flavor that deepens the overall taste complexity of the soup.
How thick should the soup be?
It’s best when smooth and slightly creamy but not too thick. You want it scoopable and comforting—not heavy—so aim for a consistency similar to a traditional creamy bisque.
Can I use fresh tomatoes instead of canned?
You can, but you’ll want to start with about 3 pounds of ripe fresh tomatoes, peel and roughly chop them, then roast or sauté until softened. Canned tomatoes offer convenience and consistent flavor year-round, which this recipe loves!
Is this soup kid-friendly?
Yes! The mild creaminess and balanced spices make it a hit with kids. You can easily omit the red pepper flakes and adjust seasoning to suit younger palates.
Final Thoughts
This Homemade Tomato Soup Recipe is a true kitchen joy—simple ingredients transformed into a luscious, comforting classic that feels like a warm hug anytime you need one. Give it a try, and I promise, you’ll find yourself craving it again and again. It’s perfect for a quick weeknight dinner or a cozy weekend meal. Happy cooking!
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PrintHomemade Tomato Soup Recipe
This homemade tomato soup is a rich, comforting classic made with fire-roasted and whole canned tomatoes, aromatic herbs, and finished with a splash of cream and fresh basil. Perfectly seasoned and blended to a smooth texture, it’s an easy recipe that delivers deep tomato flavor, ideal for pairing with grilled cheese sandwiches on a cozy day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Sauté 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 (about 1 tablespoon)
Tomato and Broth
- 1 28-oz can whole tomatoes (with juices)
- 1 15-oz 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
- Heat the base: Warm a large soup pot over medium-high heat and add olive oil or butter. When hot, add the chopped onion to the pot.
- Season onion: Sprinkle in kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil. Stir to coat the onions evenly with spices.
- Sauté onions: Cook the onions, stirring occasionally, until they are lightly browned and softened, about 5 to 8 minutes.
- Add garlic: Add the minced garlic to the pot and sauté for one minute more, allowing the garlic to release its flavor without burning.
- Add tomatoes and broth: Pour in the whole canned tomatoes with their juices and the fire-roasted diced tomatoes with their juices, then add the chicken broth to the pot.
- Bring to boil and simmer: Increase heat to high to bring the mixture to a boil. Once boiling, reduce heat to low to maintain a gentle simmer. Let the soup cook for at least 10 minutes, or up to 45 minutes for deeper flavor.
- Puree the soup: Turn off the heat. Using an immersion blender, blend 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, leaving space for steam to escape, and blend until smooth.
- Reheat and add cream: If needed, return the blended soup to the stove to warm it through, then turn off heat and slowly stir in half to one cup of cream to enrich the soup.
- Add fresh basil: Stir in the chopped fresh basil or reserve it to garnish each bowl of soup for a fresh herbal brightness.
- Serve: Ladle the warm tomato soup into bowls and serve with grilled cheese sandwiches. Optionally, cut sandwiches into small cubes to use as croutons, though they will become soggy quickly.
Notes
- Adjust the amount of cream to your preference for richness and texture.
- Using fire-roasted diced tomatoes adds a smoky depth to the soup.
- If you don’t have chicken broth, vegetable broth can be substituted for a vegetarian version.
- Be cautious when blending hot soup to avoid splatters; use a towel and vent the blender lid.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
