Classic Tomato Soup Recipe: Enjoy a warm and comforting bowl of Classic Tomato Soup Recipe, a timeless favorite made with ripe tomatoes, aromatic herbs, and a touch of cream for a velvety texture. This homemade recipe is simple, packed with flavor, and perfect for any season. Serve with crispy grilled cheese or crusty bread for a satisfying meal. Follow our step-by-step instructions to create the best tomato soup right in your kitchen!
Rich and Creamy Tomato Soup Recipe | SO Easy!
Ingredients:
Classic Tomato Soup Recipe
1.For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds (900g) ripe tomatoes, chopped (or 1 large can, 28 oz, of whole peeled tomatoes)
- 2 cups (500ml) vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
- ½ teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon tomato paste (for depth of flavor)
- ½ cup (120ml) heavy cream or whole milk (optional, for creamier texture)
2.For Garnish & Serving:
- Fresh basil leaves, for garnish
- Croutons or crusty bread, for serving
- Shredded Parmesan cheese (optional)
- A drizzle of olive oil or cream (for extra richness)
Instructions:
1. Prepare the Ingredients
- If using fresh tomatoes, rinse them well, remove stems, and chop them into quarters. For a smoother soup, you can remove the skin by blanching the tomatoes in boiling water for 30 seconds and then transferring them to an ice bath. Peel and chop them.
- If using canned tomatoes, simply open the can and set aside.
- Chop the onion and mince the garlic.
2. Sauté the Aromatics
- Heat a large pot or Dutch oven over medium heat. Add olive oil or butter.
- Once hot, add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3. Cook the Tomatoes
- Add the chopped fresh tomatoes (or canned tomatoes) to the pot. Stir well.
- Add tomato paste, basil, oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
- Cook the mixture for about 10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
4. Simmer the Soup
- Pour in the vegetable or chicken broth and bring the soup to a gentle simmer.
- Cover and let it cook for 20-25 minutes, stirring occasionally, until the flavors meld together and the tomatoes are soft.
- Taste the soup and add sugar if the tomatoes are too acidic. Adjust salt and pepper as needed.
5. Blend for a Smooth Texture
- If you prefer a smooth soup, use an immersion blender to puree the soup directly in the pot.
- Alternatively, let the soup cool slightly, then transfer it in batches to a blender. Blend until smooth, then return to the pot.
- For a chunkier soup, mash the tomatoes with a potato masher instead of blending.
6. Add Cream (Optional) & Final Adjustments
- If you want a creamier soup, reduce the heat to low and stir in the heavy cream or milk. Simmer for another 2-3 minutes.
- Adjust seasonings to taste.
7. Serve & Garnish
- Ladle the soup into bowls.
- Garnish with fresh basil leaves, a drizzle of olive oil or cream, and a sprinkle of Parmesan cheese.
- Serve hot with croutons, crusty bread, or a classic grilled cheese sandwich.
FAQs:
How long does tomato soup take to thicken?
Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Taste broth; if its flavor is too sharp or acidic, add 1/4 teaspoon baking soda and stir well (it will foam at first).
Is tomato soup better with milk or water?
Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.
How long does tomato soup stay good for?
3-5 days
When does tomato soup expire? Unopened canned tomato soup can last up to 18 months in your pantry, but always check the ‘Best By’ date to be sure. Once opened, the soup should be consumed within 3-5 days if refrigerated. If you’ve made the soup from scratch, it’s safe to consume within 5-7 days when refrigerated.
How many tomatoes do you need for tomato soup?
Nutrition
- 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes.
- 1 medium onion.
- 1 small carrot.
- 1 celery. stick.
- 2 tbsp olive oil.
- 2 squirts of tomato purée. (about 2 tsp)
- a good pinch of sugar.
- 2 bay leaves.
Is tomato soup healthy?
Tomato soup supports your bones and muscles
But it’s not just about the taste; tomato soup is also a nutritional powerhouse that helps keep your body strong: Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure.
Why do people eat tomato soup?
Tomato soup is more than just a comfort food; it’s a nutrient-dense, heart-healthy, and delicious choice. Whether you’re looking for a low-calorie meal option or want to increase your intake of antioxidants and vitamins, tomato soup is a versatile and tasty solution.
Can I freeze tomato soup?
Good news: Tomato soups freeze very well! So you really don’t need a special recipe, though I’m about to give you one. There is one minor caveat. If you’re using a recipe that calls for dairy products, you are probably better off omitting those ingredients until after the soup has defrosted and you’re reheating it.
Why tomato soup is the best?
Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).
What are the benefits of eating tomatoes?
Studies suggest that they may ease inflammation, boost your immune system, lower your cholesterol levels, and keep your blood from clotting. All those things may help prevent strokes.
