When the weather turns chilly, nothing beats the comfort of a rich and creamy tomato soup recipe. This dish brings together the bright, tangy flavor of tomatoes with a silky texture that warms you from the inside out. Whether you’re snowed in or just craving something cozy, this tomato soup recipe is quick, easy, and made with pantry staples. It’s a family favorite in my house—my twins can’t get enough—and it’s sure to become a staple in yours too!
Why You’ll Love This Recipe
- Bold Tomato Flavor: Packed with the taste of summer, even in winter.
- Quick and Comforting: This tomato soup recipe comes together in about an hour.
- Creamy Perfection: A touch of cream makes it irresistibly smooth.
- Versatile: Customize it with your favorite herbs or toppings.
Tools Needed
To make this delicious tomato soup recipe, you’ll need a few kitchen essentials. Missing anything? Visit Our Shop to grab quality tools that elevate your cooking game!
- Dutch Oven or Large Pot: Essential for cooking a big batch of soup.
- Wooden Spoon: Great for stirring and softening the onions.
- Knife and Cutting Board: Needed to chop the onion and mince garlic.
- Immersion Blender: Key for blending the soup into a silky texture.
Ingredients
For the Tomato Soup Recipe Base:
- 2 (28-ounce) cans whole peeled tomatoes
- 1 large yellow onion (plus a little extra), chopped
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 cups vegetable stock (or chicken stock/water)
- 1 tablespoon sugar
- ¼ teaspoon black pepper (or to taste)
- 1 teaspoon salt (plus more to taste)
- ½ cup heavy cream
- Fresh basil leaves (for garnish)
- Optional: pinch of dried thyme, oregano, or your favorite herbs
Directions
- Prep the Pot: Heat a Dutch oven or large pot over medium heat. Add 2 tablespoons of butter and 3 tablespoons of olive oil, letting the butter melt completely.
- Cook the Onion: Add the chopped onion and stir occasionally for about 8 minutes until translucent and soft—this builds deep flavor for your tomato soup recipe.
- Add the Garlic: Stir in the minced garlic and cook for 5 minutes, stirring constantly to avoid burning (burnt garlic makes the soup bitter!).
- Incorporate Tomatoes: Carefully add the two cans of whole peeled tomatoes with their juice. Stir to combine.
- Add Liquid and Seasonings: Pour in 3 cups of vegetable stock, then add 1 tablespoon sugar, ¼ teaspoon black pepper, a generous pinch of salt, and optional herbs like thyme or oregano. Stir well.
- Simmer: Bring the mixture to a boil, then reduce to a simmer. Let it cook for 30 minutes, stirring occasionally to intensify the flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth—don’t overblend, or the olive oil might turn bitter.
- Finish with Cream: Stir in ½ cup heavy cream, then taste and adjust with more salt or pepper if needed.
- Serve: Ladle into bowls, top with torn basil leaves, and enjoy with crusty bread or croutons!
Expert Tips For Perfect Tomato Soup Recipe
- Don’t Burn the Garlic: Stir it constantly to keep your tomato soup recipe smooth and sweet.
- Balance the Acid: The sugar enhances the tomatoes’ natural flavor—add a bit more if needed.
- Blend Carefully: Stop once it’s silky; overblending can ruin the texture.
- Season Early: Add salt at the start for deeper flavor penetration.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Common Mistakes to Avoid
- Burning the Garlic: Cook it gently to avoid bitterness in your tomato soup recipe.
- Overblending: Too much blending with olive oil can turn the soup bitter—use an immersion blender and stop when smooth.
- Skipping the Simmer: The 30-minute simmer is key to melding flavors.
- Not Tasting: Adjust salt and sugar at the end for perfect balance.
Variations
- Herb Twist: Swap basil for rosemary or add a pinch of red pepper flakes for heat.
- Light Version: Skip the cream or use half-and-half for a lighter tomato soup recipe.
- Roasted Flavor: Use roasted garlic for a smoky depth.
- Cheesy Boost: Stir in grated Parmesan before serving.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat, stirring to maintain creaminess.
- Freezing: Freeze the tomato soup recipe (without cream) for up to 3 months. Add cream after thawing and reheating.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4 pounds of ripe tomatoes, blanched and peeled, though canned whole peeled tomatoes are ideal for winter.
2. Is this tomato soup recipe gluten-free?
Absolutely, as long as your stock is gluten-free!
3. Can I make it vegan?
Yes, use plant-based butter and cream alternatives, and stick to veggie stock.
4. Why does my soup taste bitter?
Burnt garlic or overblended olive oil could be the culprits—watch both carefully.
5. How do I thicken this tomato soup recipe?
Simmer longer to reduce, or blend in a small potato with the soup.
6. What’s the best bread to serve with it?
Crusty sourdough or homemade croutons pair perfectly with this tomato soup recipe.
Conclusion
This rich and creamy tomato soup recipe is your ticket to cozy comfort any time of year. With its bold tomato flavor, silky texture, and endless customization options, it’s a dish that warms both the body and soul. Whether you’re curled up on a snowy day or just need a quick dinner, this tomato soup recipe delivers. Grab your pot, whip it up, and savor the deliciousness—your taste buds will thank you!
