The best classic Recipe for tomato soup! It consists of canned San Marzano tomatoes, rich butter and optional cream, aromatic onions and garlic, a hearty broth and a strong, fresh basil. So much simple goodness in every bowl!
Best classic tomato soup recipe!
One of my favorite foods is this homemade tomato soup made from scratch, paired with a grilled sourdough cheese to dip. Talk about delicious!
This soup is so simple and so simple, but so fragrant. It’s proof that the simplest of ingredients can work together to make something perfectly delicious, balanced in taste, and just plain satisfying.
Building flavor with ingredients that have a concentrated flavor is key and this soup is full of ingredients. The other great thing here is the decadent butter that softens the acidity of the tomatoes and adds to their flavor.
And you’ll love the smooth texture of this soup, it’s perfectly swallowable and cozy as it gets!
Combine it with a sandwich, salad or hearty protein for a complete meal. Or for a simple quick meal, just combine it with fresh bread (I recommend my non-kneaded bread) or cheese toast for dipping.
Ingredients and substitutes for tomato soup recipes
- Unsalted butter: Salted butter works well too, just add a little less salt to the soup. Extra virgin olive oil can replace a healthier alternative.
- Yellow onions: We’re using a fair amount here, but their taste is a bit toned down as they’re lightly caramelized. Red onions could be substituted.
- Garlic: Fresh is preferred, but pre-chopped bottled garlic is the second best option.
- All-purpose flour: This is used to thicken the soup. If necessary, you can try a gluten-free flour mix without xanthun gum or cornstarch.
- Chicken soup: Vegetable broth works well too. I like to use low sodium to have more control over the added salt.
- Canned tomatoes from San Marzano: The ultimate canned tomatoes! I know these can be expensive so try canned plum / roma tomatoes for an alternative.
- Fresh basil: This is really a highlight of this soup. No substitute here.
- Parmesan bowl: You will love the hidden flavor this adds. Parmesan bowls are my favorite for soup. If you don’t have one, just finish the soup with freshly grated parmesan.
- Granulated sugar: I also used honey here instead. The idea is just to balance out any astringency with a touch of sweetness. You can even leave out the flavor or adjust it however you like.
- Salt and pepper: Add to taste.
- Whipped cream: This ingredient is optional depending on whether you’re looking for a creamy tomato soup or just the classic. You really don’t need much over 1 tbsp per serving. Half and half is also a great option.
How to make homemade tomato soup
- Fry the onion in butter: Melt the butter in a large saucepan (6 liters) over medium heat. Add onion and saute until lightly browned and caramelized, about 10 minutes.
- Fry the garlic and flour: Reduce heat to medium, add garlic and sauté for 30 seconds. Add flour and cook for 1 minute, stirring constantly.
- Stir in the broth: Pour in chicken broth while stirring slowly. Cook for 1 minute and whisk until the flour has mixed in.
- Add tomatoes and spices: Add tomatoes, basil, parmesan, sugar and season with salt and pepper. Bring to a boil.
- Cook: Reduce the heat, cover and simmer, stirring frequently (about every 5 minutes. Scrape the bottom of the pan while stirring). Cook for 25-30 minutes, until the tomatoes start to decompose.
- Puree soup: Take off the stove. Remove the basil sprigs and parmesan peel. Puree soup, see options below.
- Serve: Serve warm and add some cream to the portions if desired.
How To Puree Tomato Soup (2 Options)
- Puree soup with immersion mix (preferred option): Take the soup off the stove and puree the soup with a hand blender until smooth.
- Puree soup with table mixer: Let the soup cool down a bit first, puree the soup in batches and only fill the mixing jar half full. Remove the middle insert from the lid and cover it with a clean kitchen towel before mixing.
Can it be done in the slow cooker?
Yes. In order to do this:
- Fry the onions with butter in a pan as indicated, then the garlic. Place in a large slow cooker.
- Add the stock, tomatoes, parmesan peel, basil, sugar, salt and pepper. Cover and cook on high for 3-4 hours.
- Remove the rind and basil. Puree soup with hand blender.
- To thicken the soup, mix 2 tablespoons of cornstarch with 3 tablespoons of stock or water in a small bowl. Stir the mixture into the soup in the saucepan and cook until it has thickened about 20 minutes longer.
Can it be frozen?
Yes, this soup freezes very well. I’ve actually frozen something for lunch now. Freeze:
- Let the soup cool down.
- Freeze single or larger portions, depending on how much you are defrosting at once.
- Leave a 3/4 inch blank space at the top to allow the soup to expand as it freezes (otherwise the dish may break).
- Thaw overnight in the refrigerator.
- Heat on the stove in a saucepan or saucepan over medium heat. Cover with a lid and stir occasionally until it is heated through.
- Or, heat it in the microwave, stirring occasionally, until it is heated through.
Can i use fresh tomatoes?
Yes. Fresh tomatoes also work well:
- First peel. Cut an “x” on the bottom and add it to the pan of boiling water until the peel comes off easily.
- Use the same weight of fresh, good quality, ripe tomatoes (the soup tastes only as good as what you put in it).
How to make it vegan
With a few simple changes, you can create a vegan version of this:
- Replace chicken broth with vegetable broth.
- Skip the parmesan peel and replace it with vegan parmesan for serving.
- Replace whipped cream with coconut cream.
Tips for perfecting
- Use the best quality canned tomatoes for the best tomato flavor. San Marzano are best or use plum / roma tomatoes.
- Add fresh herbs, basil is the perfect compliment here.
- Fry the onions lightly to improve the taste and use a fair amount of garlic.
- Use flour to thicken the soup, otherwise it will be watery.
- Simmer to soften tomatoes and mix flavors.
- Mix very well to make it smooth and lump free.
Try my other delicious variations of tomato soup:
More soup recipes you’ll love
Best tomato soup
The best classic tomato soup recipe! It consists of canned San Marzano tomatoes, rich butter and optional cream, aromatic onions and garlic, a hearty broth and a strong, fresh basil. So much simple goodness in every bowl! Makes about 10 cups.
- 1/3 Cup unsalted butter, cut into 5 pieces
- 3 1/2 Chopped cups yellow onion (2 medium)
- 2 Tbsp chopped garlic (6 carnations)
- 1/3 Cup All-purpose flour
- 4th cups low sodium chicken broth
- 2 (28 oz) cans San Marzano tomatoes
- 3 Sprigs of basil (13 g) plus more chopped basil for serving, if desired.
- 1 (4 inch) Parmesan bowl
- 2 TL Granulated sugar, or to taste *
- salt and freshly ground black pepper
- Whipped cream **, for serving (optional)
Melt the butter in a large saucepan (6 liters) over medium heat. Add onion and sauté until lightly browned and caramelized, about 10 minutes.
Reduce heat to medium, add garlic and sauté for 30 seconds. Add flour and cook for 1 minute, stirring constantly.
Pour in chicken broth while stirring slowly. Cook for 1 minute and whisk until the flour has mixed in.
Add tomatoes, basil, parmesan, sugar and season with salt and pepper. Bring to a boil.
Reduce the heat, cover and simmer, stirring occasionally (scrape off the bottom of the pan while stirring). Cook for 25-30 minutes, until the tomatoes start to decompose.
Take off the stove. Remove the basil sprigs and the parmesan peel from the soup and puree the soup with a hand blender until smooth ***.
If desired, serve warm topping portions with cream and chopped basil.
- * Honey can be used instead of sugar. Set this amount according to your needs. I don’t like it very sweet so 2 tsp is perfect for me. You can increase it or even leave it out.
- ** Heavy cream not included in the nutritional estimate as it is optional. Half and half will work here too.
- *** If you don’t have a hand blender, you can use a work blender. If you do this, let the soup cool a bit and puree the soup in batches in the blender (do not fill more than halfway and remove the lid insert and cover with a kitchen towel while mixing, otherwise steam will collect and the lid may burst) .
- If you want a slightly thinner soup, you can add a little more broth at the end.
Best tomato soup
Amount per serving
Calories from Fat 108
% Daily Value *
Saturated fat 7g44%
cholesterol 30 mg10%
sodium 795 mg35%
potassium 861 mg25%
carbohydrates 32 g11%
Vitamin A. 672IU13%
vitamin C 36 mg44%
calcium 188 mg19%
iron 4 mg22%
* Daily percentages are based on a 2000 calorie diet.