The Coziest, Most Perfect Homemade Tomato Soup Recipe
My tomato soup recipe is quick and easy to make, packed full of tomato flavor, and beautifully balanced, thanks to a few key ingredients we’ll discuss below (including one that might surprise you!). It joins the ranks of some of my favorite soup recipes, and is a simple, classic family favorite.
Why You’ll Want to Try This Recipe:
Let’s dive in!
What You Need
Every ingredient in this tomato soup recipe was meticulously chosen to create a balanced symphony of flavor in every spoonful. Sounds dramatic, yes, but once you taste it you’ll see what I’m talking about. While I do mention a few substitutions for convenience, it’s best to stick with the recipe as written for the best results.
Butter. This is the base of our smooth, flavorful soup. Stick with unsalted because ideally we control the salt ourselves. Onion & garlic. For depth of flavor and some natural sweetness, we’ll start this soup out with some sautéed onion and garlic. Flour. A small amount of flour makes for a simple roux base and contributes to the velvety smooth flavor and consistency. Chicken broth. Or use homemade chicken stock! You can use low-sodium or regular, you’ll just need slightly more or less salt depending. For a vegetarian option, substitute vegetable broth. Tomatoes. Use canned, whole peeled tomatoes. San Marzano are a great choice, but I can’t always find them. Basil. I recommend fresh basil for optimal flavor. Shred your basil so it’s in fine strands that easily blend into the soup. Sugar. Adding sugar doesn’t make this soup sweet; instead, it counteracts the acidity of the tomatoes and is essential for a balanced flavor. I use this trick in many tomato-based recipes, including my popular baked ziti!. Cream. Just a splash makes this soup velvety smooth without being too creamy or heavy (if you’re looking for a creamy soup recipe, check out my potato soup!). Substituting milk could make your soup curdle, so stick with cream for this one. Baking soda. It may be unexpected, but this ingredient is a key player in any good tomato soup recipe. While cream and sugar are great tools for counteracting acidity, too much can throw off the delicate balance of flavor and even overpower the robust tomato flavor that we actually want! A pinch of baking soda balances things beautifully. I picked up this technique from Cooks Illustrated (sorry, no direct link since it’s behind a paywall!) and I’ve never looked back.
SAM’S TIP: Some tomato soup recipes call for carrots, which can help sweeten the soup and detract from the acidity of the tomatoes. Personally, I don’t care for this method or the flavor they impart in the soup (I left them out of my butternut squash soup for the same reason), and instead I opt for a combination of onions, a pinch of sugar, and baking soda instead. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Tomato Soup
SAM’S TIP: If you don’t have an immersion blender, just puree the soup in batches using a traditional blender and then return it to the pot to finish. SAM’S TIP: A non-reactive pot is absolutely essential for this tomato soup recipe, or it will turn out bitter and metallic-tasting. Avoid cast iron (enameled cast iron is fine, black/non-enameled is not), copper, aluminum, or non-stainless steel. Instead, opt for an enameled cast iron, ceramic, or stainless steel.
What can I serve with tomato soup?
For a complete meal: Serve with a side salad and grilled cheese or a crusty bread (artisan bread or sourdough are great homemade options). Top it off with a sprinkle of fresh grated parmesan, fresh herbs, a dollop of sour cream, cheese crackers or sourdough crackers, croutons, or even crumbled bacon. Just add bread! Serve in a homemade bread bowl or with a side of breadsticks or garlic knots for dipping.
Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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