Tomato soup is such a warm hug in a bowl, isn’t it? As the weather gets cooler, or even when you just need a simple, comforting meal, a good tomato soup always hits the spot. I often get asked for my favorite tomato soup recipes, so today, I’m bringing you two wonderful versions you can easily make at home.
Whether you like your tomato soup classic and creamy, or bright with fresh herbs, I have you covered. These easy recipes are straightforward and use simple ingredients you likely already have. Let’s get cooking!
Jump to Recipe:
Tomato Basil Soup: A Fresh Garden Favorite
This tomato basil soup brings a taste of the garden to your table. It’s light, fragrant, and perfect for a cozy lunch or dinner.
Key Ingredients & Tips
- Fresh Basil is Best: Using fresh basil at the end makes all the difference for a bright, vibrant flavor. Dried just won’t be the same here.
- Quality Canned Tomatoes: The flavor of your soup depends a lot on your tomatoes. Choose good quality canned diced tomatoes for the best results.
- Don’t Overcook the Basil: Add fresh basil towards the very end of cooking to keep its aroma and color strong.
What You Need
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups vegetable broth
- 1/2 tsp sugar (optional, helps balance acidity)
- Salt and black pepper to taste
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Soup Base
Pour in the diced tomatoes (with their juice) and vegetable broth. Add the sugar, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes to let the flavors blend.
Step 3: Blend and Finish
Carefully remove the pot from heat. Using an immersion blender, blend the soup until it’s smooth to your liking. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender, then return to the pot. Stir in the chopped fresh basil. Heat through for just a minute or two, do not boil. Taste and adjust seasonings if needed.
📝 Final Note
This soup is wonderful on its own or paired with a grilled cheese sandwich. Store leftovers in the fridge for up to 3 days.
Classic Creamy Tomato Soup: Simple & Soothing
This is the classic, comforting tomato soup you grew up loving. It’s smooth, creamy, and perfect for a simple, satisfying meal.
Key Ingredients & Tips
- For Extra Creaminess: A touch of heavy cream, half-and-half, or even full-fat coconut milk makes this soup wonderfully rich.
- Enhance Tomato Flavor: A secret for deeper tomato flavor is to roast the tomatoes if you’re using fresh, or choose fire-roasted canned tomatoes.
- Season as You Go: Taste the soup often as it cooks and adjust salt and pepper. Tomatoes love seasoning!
What You Need
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream (or milk/half-and-half)
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Build the Flavor Base
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until very soft and translucent, about 7-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Soup
Pour in the crushed tomatoes and broth. Add the sugar, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to deepen.
Step 3: Blend and Finish with Cream
Carefully remove the pot from heat. Use an immersion blender to blend the soup until completely smooth. If using a regular blender, let the soup cool slightly before blending in batches. Return the smooth soup to the pot. Stir in the heavy cream and heat gently until warmed through. Do not boil after adding cream. Taste and adjust seasonings.
📝 Final Note
This classic tomato soup freezes beautifully. Make a big batch and freeze individual portions for quick meals later.
