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Homemade Tomato Soup Recipe

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3.9 from 15 reviews

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.

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

  1. 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.
  2. Season onion: Sprinkle in kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil. Stir to coat the onions evenly with spices.
  3. Sauté onions: Cook the onions, stirring occasionally, until they are lightly browned and softened, about 5 to 8 minutes.
  4. Add garlic: Add the minced garlic to the pot and sauté for one minute more, allowing the garlic to release its flavor without burning.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add fresh basil: Stir in the chopped fresh basil or reserve it to garnish each bowl of soup for a fresh herbal brightness.
  10. 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.

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