There’s something magical about a steaming bowl of tomato soup, isn’t there? It’s the ultimate comfort food that feels like a warm hug on chilly days. I’ve been making this classic tomato soup recipe for years—it’s my go-to when I need something quick, satisfying, and made with ingredients I always have on hand. What I love most about soup recipes like this one is how effortlessly they come together. Whether it’s a busy weeknight or a lazy Sunday, this tomato soup never fails to hit the spot. The best part? It’s ready in just 30 minutes, yet tastes like it simmered all day. My kids beg for it with grilled cheese (okay, I do too), and it’s just as delicious served solo with a sprinkle of fresh basil. Simple, hearty, and packed with flavor—that’s what makes this recipe a forever favorite in my kitchen.
Why You’ll Love This Soup Recipe
This classic tomato soup is everything you need in a comforting bowl. Here’s why it’s a total game-changer:
- Quick & easy: From pot to bowl in just 30 minutes—perfect for those nights when you need dinner now.
- Pantry-friendly: Canned tomatoes, basic veggies, and broth mean you can whip this up without a special grocery trip.
- Comfort in a spoonful: That rich, velvety texture and familiar flavor taste like childhood—but way better than anything from a can.
- Endlessly adaptable: Fancy it up with cream or keep it light—it’s delicious either way. Plus, leftovers taste even better tomorrow!
Ingredients for Classic Tomato Soup
Gather these simple ingredients—you probably have most in your kitchen right now! This recipe shines because it doesn’t need anything fancy. Here’s what you’ll need for the ultimate comfort bowl:
- 2 tbsp olive oil – My secret? Use the good stuff—it makes all the difference
- 1 onion, diced – Yellow or white, whatever’s hanging out in your veggie drawer
- 2 cloves garlic, minced – Fresh is best, but 1/2 tsp of jarred works in a pinch
- 28 oz canned tomatoes – Whole, diced, or crushed—they all work (see my notes below!)
- 2 cups vegetable broth – Chicken broth tastes great too if that’s what you’ve got
- 1 tsp sugar – Just a pinch to balance the tomatoes’ acidity
- 1/2 tsp salt – Plus more to taste at the end
- 1/4 tsp black pepper – Freshly cracked if you’re feeling fancy
- 1/4 cup heavy cream (optional) – For that luscious creamy finish
Ingredient Notes and Substitutions
Here’s the beauty of this soup—it’s super flexible! No heavy cream? Coconut milk adds lovely richness (start with 2-3 tbsp). Out of veggie broth? Water works, just bump up the seasonings. For canned tomatoes, I prefer whole peeled—they have better texture—but diced save you a blending step. And listen, if all you’ve got is spaghetti sauce? Thin it with broth and call it genius. Cooking’s about making it work with what you’ve got!
How to Make This Easy Soup Recipe
Okay, let’s make magic happen! This soup comes together so easily—just follow these simple steps and you’ll be dipping your grilled cheese in no time. Here’s how I do it (while singing along to oldies in my very off-key voice):
- Sizzle those aromatics: Heat olive oil in your favorite pot over medium heat—you’ll know it’s ready when a tiny piece of onion dances. Toss in your diced onion and let it soften for about 5 minutes, stirring occasionally. We’re going for translucent, not browned—this builds the flavor base. Tip: If your onion starts sticking, just splash in a tablespoon of broth!
- Garlic moment: Add those minced garlic cloves and stir for just 1 minute until fragrant. Careful—burnt garlic is the worst! The second you can really smell it, you’re golden.
- Tomato party: Pour in your canned tomatoes (juice and all!) and 2 cups broth. Stir in the sugar, salt, and pepper. The sugar isn’t to make it sweet—it just balances the tomatoes’ acidity beautifully. Break up whole tomatoes with your spoon if needed. Bring it to a lively boil—those bubbles mean flavor’s developing!
- Simmer time: Reduce heat to low and let it bubble gently for 15 minutes. Set a timer and go fold some laundry (or scroll your phone—no judgment). The tomatoes will soften and mingle with the broth like best friends at summer camp.
- Blender magic: Here’s the fun part! Carefully blend until smooth—I use an immersion blender right in the pot (less mess!), but a regular blender works too (just vent the lid and cover with a towel—hot soup explosions are NOT fun). Want it super smooth? Strain it through a sieve. Like a little texture? Leave it as-is. Like my lentil soup, texture is totally up to you!
- Finishing touch: Stir in heavy cream if using—it turns the soup this gorgeous orange-pink color. Let it heat through for 2 more minutes, then taste. Need more salt? A pinch more sugar? This is your moment to adjust. I sometimes add a tiny splash of balsamic vinegar for extra depth.
That’s it! Seriously, from chopping to sipping in under 30 minutes. Now grab your coziest bowl and dive in. Pro tip: Leftovers? The flavors get even better tomorrow—just thin with a splash more broth when reheating.
Tips for Perfect Soup Recipes
Let me tell you my best tricks for making soup magic happen every time! First, always taste as you go—soups transform while cooking, so adjust salt and pepper at the end. Too thick? Add broth a splash at a time. Too thin? Simmer uncovered for 5 extra minutes. My secret weapon? A pinch of red pepper flakes for subtle heat that makes flavors pop. And here’s the golden rule: when blending hot soup, always pulse carefully—that lid can be sneaky!
Serving Suggestions for Tomato Soup
Oh my goodness, the fun begins when you start pairing this tomato soup! My absolute can’t-resist combo? A crispy, gooey grilled cheese—the kind that leaves cheese strings everywhere. (Bonus points if you use my trick: a thin layer of mayo instead of butter for crazy-crisp bread.) But listen, it’s just as happy with crusty garlic bread for dipping, or a simple side salad for those “I should eat greens” days. Lunch, dinner, midnight snack—this soup fits anywhere. Pro tip: Top with fresh basil or a swirl of pesto when you want to feel fancy without the work!
Storage and Reheating Instructions
Good news—this soup gets even tastier as leftovers! Here’s how to keep it perfect: Pour cooled soup into airtight containers (I love mason jars because you can see the pretty color). Fridge life? 4-5 days—just give it a good stir when reheating. Freezing works great too—leave an inch of space at the top since liquids expand. Frozen soup keeps beautifully for 3 months. When reheating, go low and slow—medium heat with frequent stirring prevents separation. Too thick? Just splash in broth or water until it’s your favorite consistency. Pro tip: Freeze single portions for instant comfort meals later!
Nutritional Information
Just so you know, these numbers are estimates—your soup might vary slightly based on your exact ingredients (like that extra glug of cream I always sneak in). Per serving, you’re looking at about 180 calories, with 18g carbs, 3g protein, and 11g fat. It’s packed with 25% of your daily vitamin C and 15% vitamin A too! Remember, soup recipes like this are meant to be enjoyed, not stressed over—so grab your spoon and dig in guilt-free.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 2 pounds of ripe tomatoes—roast them first for deeper flavor (400°F for 25 minutes works magic). Just know fresh tomatoes make a slightly thinner soup, so you might simmer it 5 extra minutes to thicken. My summer trick? Toss in a tablespoon of tomato paste for that rich canned-tomato intensity.
How do I make this soup dairy-free?
Easier than you think—just skip the cream! The soup tastes amazing without it. For creaminess, stir in coconut milk (start with 2 tbsp) or blend in 1/4 cup soaked cashews. My vegan friend swears by a splash of olive oil at the end for that luxurious mouthfeel. Either way, you won’t miss the dairy!
Can I freeze this tomato soup?
You bet—it freezes like a dream! Cool completely, then pour into freezer bags (lay flat to save space) or containers, leaving an inch for expansion. Thaw overnight in the fridge, then reheat gently. Pro tip: Freeze in single portions for instant lunches. The texture might separate slightly—just give it a good stir or quick blend when reheating.
Why add sugar to tomato soup?
It’s not about sweetness—that tiny teaspoon balances the tomatoes’ natural acidity so the flavors really sing. No sugar? Try a grated carrot while sautéing onions—it caramelizes and does the same job beautifully. Taste before adding though—some canned tomatoes are sweeter than others!
What’s the best blender to use?
I’m team immersion blender—less mess, and you can blend right in the pot! For regular blenders, work in batches and vent the lid (cover with a towel—hot soup expands!). Want ultra-smooth? Strain through a sieve. Prefer texture? Pulse lightly. There’s no wrong way—just don’t burn yourself like I did that one time!
Classic Tomato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in canned tomatoes and vegetable broth. Stir in sugar, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use a blender to puree the soup until smooth. Return to the pot.
- Stir in heavy cream if using. Heat for 2 more minutes before serving.
Nutrition
Notes
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