Classic Comfort: Homemade Tomato Soup

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There’s a reason tomato soup has become a comfort food staple. It’s warm, satisfying, and endlessly adaptable. This recipe will guide you through making a classic tomato soup, bursting with fresh flavor, perfect for a cozy night in or a quick and easy weeknight meal.


Tomato Soup
Tomato Soup

2 tablespoons olive oil

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup heavy cream (or for a vegan option, use full-fat coconut milk)
  • Fresh basil leaves, for garnish (optional)

  • Directions:

    1. Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Simmer with tomatoes and broth. Add the crushed tomatoes, vegetable broth, tomato paste, oregano, thyme, and red pepper flakes (if using). Season generously with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.

    3. Blend for a smooth or chunky consistency. Use an immersion blender or transfer the soup to a blender in batches to achieve your desired consistency. For a classic smooth soup, blend until completely smooth. If you prefer a bit more texture, leave some chunky bits of tomato.

    4. Enrich and adjust flavors. Stir in the heavy cream (or coconut milk) and heat through for a few minutes, until warmed. Taste and adjust seasonings with additional salt, pepper, or a touch of honey for a hint of sweetness, if desired.

    5. Serve and enjoy! Ladle the hot tomato soup into bowls and garnish with fresh basil leaves (optional). Pair it with a grilled cheese sandwich, crusty bread, or a simple green salad for a complete and comforting meal.

    Nutrition Facts:

    (Serving size: 1 cup)

    Calories: 190

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 480mg (depending on your broth)
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 8g
  • Protein: 5g

  • Note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.


    This classic tomato soup recipe is a delicious and versatile base to build upon. Don’t be afraid to experiment! Add roasted vegetables like red peppers or carrots, a can of white beans for extra protein, or a sprinkle of your favorite cheese for a cheesy tomato soup.

    Frequently Asked Questions (FAQs):

    1. Can I use canned diced tomatoes instead of crushed tomatoes?

    Yes, you can! Simply substitute a 28-ounce can of diced tomatoes, breaking them up slightly with your hands before adding them to the pot.

    2. How can I make this soup vegan?

    Use vegetable broth instead of chicken broth and substitute the heavy cream with full-fat coconut milk.

    3. Is there a way to thicken the soup without cream?

    Absolutely! Puree a portion of the cooked soup before returning it to the pot. This will naturally thicken the consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and cook until thickened.

    4. What can I serve with tomato soup?

    The possibilities are endless! Try a grilled cheese sandwich, a simple green salad with a balsamic vinaigrette, crusty bread for dipping, or a melty quesadilla.

    5. How long can I store leftover tomato soup?