Best Homemade Tomato Soup
Enjoy a comforting bowl of homemade tomato soup, packed with rich, tangy flavor. This recipe uses simple ingredients and easy steps to create a velvety smooth soup that's perfect for a chilly day or any time you crave a classic dish.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- immersion blender (or regular blender)
- Ladle
- Spatula
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon sugar
- Salt to taste
- Pepper to taste
- ½ cup heavy cream optional
- Fresh basil leaves for garnish optional
- Croutons for garnish optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine with the onions and garlic.
- Add the vegetable broth, dried basil, dried oregano, red pepper flakes (if using), and sugar. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour.
- If you prefer a super smooth soup, use an immersion blender to blend the soup directly in the pot. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be extremely cautious when blending hot liquids!
- Stir in the heavy cream (or half-and-half or coconut milk) for extra creaminess if desired.
- Season the soup with salt and pepper to taste. Remember that the salt will draw out more flavor, so add it gradually.
- Serve hot, garnished with fresh basil leaves, croutons, and a swirl of cream (if desired).
Notes
For a richer flavor, use San Marzano tomatoes. To add depth, include a bay leaf while simmering. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Experiment with herbs and spices like smoked paprika. Consider adding other vegetables like carrots or celery. For a spicier soup, increase the red pepper flakes or add a chopped jalapeño. Roasting the tomatoes before making the soup will intensify their flavor.