Homemade Tomato Soup Recipe

There’s something incredibly comforting about a bowl of homemade tomato soup. It’s rich, tangy, and can be customized with herbs, spices, or toppings to suit your taste. Best of all, making your own tomato soup is simple and requires only a handful of ingredients. Here’s a detailed recipe that will guide you to create a delicious, creamy, and flavorful homemade tomato soup.

Ingredients

2 tablespoons olive oil or butter
1 medium onion, diced
3-4 cloves garlic, minced
6-8 large ripe tomatoes (or two 28-ounce cans of whole tomatoes)
2 tablespoons tomato paste
2 cups vegetable or chicken broth
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon dried basil (or 1 tablespoon fresh basil)
1 teaspoon dried oregano (optional)
1/2 cup heavy cream (optional for a creamy soup)
Fresh basil leaves, croutons, or a drizzle of olive oil for garnish

Instructions

Step 1: Prepare the Tomatoes

If you’re using fresh tomatoes, you’ll need to peel and roughly chop them. To peel the tomatoes easily, cut a small “X” on the bottom of each tomato and drop them into boiling water for about 30 seconds. After this, transfer the tomatoes to a bowl of ice water, which will help loosen the skin. Once cooled, peel off the skins, core the tomatoes, and roughly chop them. Canned tomatoes can be used straight from the can, which makes for a quicker preparation.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and soft. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Cook the Tomatoes

Once the onions and garlic are softened, add the chopped tomatoes (or canned tomatoes with their juice) to the pot. Stir in the tomato paste, which intensifies the tomato flavor and adds richness to the soup. Let this mixture cook for 10-15 minutes, stirring occasionally, until the tomatoes begin to break down and the flavors meld together.

Step 4: Add the Broth and Seasonings

Pour in the vegetable or chicken broth, ensuring that the liquid covers the tomatoes. If you prefer a thicker soup, you can add slightly less broth. Season the soup with salt, black pepper, dried basil, and oregano. If your tomatoes are very acidic, you can add 1 teaspoon of sugar to balance the flavors. Bring the mixture to a simmer and cook uncovered for 20-25 minutes, allowing the flavors to fully develop.

Step 5: Blend the Soup

Once the tomatoes have broken down and the soup has simmered, it’s time to blend. For a smooth, creamy tomato soup, use an immersion blender directly in the pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, and blend until smooth. Be sure to leave some space in the blender to allow the steam to escape. After blending, return the soup to the pot.

Step 6: Add Cream (Optional)

If you prefer a creamy tomato soup, now is the time to stir in the heavy cream. Start with 1/4 cup and increase as needed, tasting as you go. The cream will mellow the acidity of the tomatoes and add a luscious, velvety texture to the soup. If you’re dairy-free, you can substitute with coconut milk or leave the cream out entirely for a lighter version.

Step 7: Adjust Seasoning

Taste the soup and adjust the seasoning as necessary. You may want to add a pinch more salt, pepper, or even a sprinkle of red pepper flakes if you prefer a little heat. If the soup tastes too acidic, add a bit more sugar, or for an extra layer of flavor, a splash of balsamic vinegar can add a nice depth.

Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with your favorite toppings. Fresh basil leaves add a bright, herbaceous note, while croutons provide a crunchy contrast. For a decadent touch, drizzle some extra virgin olive oil or a bit of cream on top. You can also serve it with a side of grilled cheese sandwiches or crusty bread for dipping.

Variations and Tips

Roasted Tomato Soup: For an even deeper flavor, roast the tomatoes and garlic in the oven before adding them to the pot. Place halved tomatoes and garlic cloves on a baking sheet, drizzle with olive oil, and roast at 400°F for about 30 minutes until caramelized.
Spicy Tomato Soup: Add a dash of cayenne pepper, red pepper flakes, or a chopped jalapeño when sautéing the onions for a kick of heat.
Tomato Basil Soup: For a fresh twist, stir in a handful of chopped fresh basil right before blending the soup. The basil will infuse the soup with a fragrant, herbal flavor that pairs beautifully with the tomatoes.
Make-Ahead and Freezing: Tomato soup freezes well, so feel free to make a big batch and store leftovers. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Conclusion

This homemade tomato soup is a versatile, comforting dish that’s perfect for any season. Whether you prefer it silky smooth with cream or more rustic with chunky tomatoes, it’s a fantastic way to enjoy fresh flavors with minimal effort. Customize the recipe with your favorite herbs and spices, and serve it with your favorite sides for a delicious, wholesome meal.