This soup is more than just a recipe to me; it’s a memory-maker. I remember countless evenings when my kids would come home from school, tired and hungry, and the smell of this tomato soup would greet them at the door. It’s an easy dish to whip up, making it a perfect choice for those busy weeknights when you still want to serve something that feels home-cooked and loving.
What I love about this recipe is how customizable it is. You can keep it classic or jazz it up with your favorite herbs and spices. Plus, it’s a wonderful way to sneak in some veggies, so I don’t have to hear any complaints at the dinner table! And let’s not forget — a hot bowl of tomato soup pairs incredibly well with a cheesy grilled cheese sandwich. I can’t resist that combination!
So, grab your apron! I promise this homemade tomato soup will be a hit with your family just like it is with mine. Let’s get cooking!
How to Make Homemade Tomato Soup
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Ingredients
- 3 tablespoons of butter or olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon of red pepper flakes
- 1 1/2 teaspoons of kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil
- 3 cloves of garlic, minced
- 1 can (28 oz) of whole tomatoes with juice
- 1 can (15 oz) of fire-roasted diced tomatoes with juice
- 4 cups chicken broth
- 1/2 to 1 cup heavy cream
- 1/2 cup of fresh basil, chopped
Directions
Begin by heating a large pot over medium heat and adding in your butter or olive oil. Once it’s melted, toss in the finely chopped onion and sauté it for about 5 to 7 minutes until it becomes translucent and tender.
Sprinkle in the salt, black pepper, red pepper flakes, oregano, and dried basil over the onions. Mix everything well and let it cook together for roughly one minute to enhance those flavors.
Next, add the minced garlic, letting it cook for just about a minute until it’s fragrant, which you’ll love! Then, mix in both cans of tomatoes (don’t forget their juice) into the pot.
After that, pour in the chicken broth, increase the heat to high, and bring it all to a boil. Once it starts bubbling, reduce the heat and let it gently simmer for a minimum of 10 minutes. If you have more time, it’s even better to let it simmer for up to 45 minutes for deeper flavors.
When you’ve reached the desired cooking time, turn off the heat. If you have an immersion blender, carefully blend the soup until it’s nice and smooth. No immersion blender? No problem! Just transfer small portions to a regular blender, remembering to allow steam to escape to prevent any splashes.
Once blended, pour the soup back into the pot and slowly stir in the heavy cream, adjusting it according to how creamy you like your soup. Finally, mix in the chopped fresh basil or reserve it for garnishing your soup when serving. Enjoy it hot with some grilled cheese on the side for that classic pairing!
Storing Suggestion
Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 5 days. I find that it tastes even better the next day as the flavors have more time to meld together. You can also freeze the soup in freezer-safe containers for up to 3 months for a quick meal later on.
Cooking Tips
If you want to enhance the flavors, consider roasting your tomatoes beforehand or adding a splash of balsamic vinegar at the end. You can also sprinkle in some cheese during the cooking process for a richer taste, or use vegetable broth instead of chicken broth for a vegetarian version.
Serving Suggestions
This homemade tomato soup is divine paired with a crusty baguette or grilled cheese sandwiches. You can add a dollop of sour cream or sprinkle some croutons on top for a little crunch. A fresh salad on the side makes for a gorgeous color contrast and rounds out the meal nicely.
Ingredient Substitutions
You can easily substitute butter with olive oil for a dairy-free version. For lighter options, try using half-and-half instead of heavy cream. If you prefer, fresh herbs can be replaced with dried ones, maintaining the same ratios, but remember that fresh basil has a brighter flavor.
Seasonal Variations
During the summer months, try adding in some fresh, peak-season tomatoes instead of canned ones for a fresher taste. In the fall, mixing in a bit of pumpkin puree can add a delicious twist. In the winter, consider stirring in some roasted red peppers to give it a warm, hearty touch.
Allergen Information
This recipe contains dairy due to the butter and heavy cream. For a dairy-free option, use olive oil and substitute the heavy cream with coconut cream or a plant-based milk. Always check for gluten-free broth options if gluten is a concern.
FAQ
Can I use fresh tomatoes instead of canned?
Absolutely! Using fresh tomatoes can give the soup a vibrant flavor, especially during peak season. For this recipe, you’ll need about 3-4 pounds of fresh tomatoes. Blanch them to remove the skins, then chop and use in place of the canned tomatoes.
Can I make this soup vegan?
Yes, you can easily make this tomato soup vegan by substituting butter with olive oil and heavy cream with a plant-based alternative such as coconut milk or cashew cream. This will give you a creamy texture without using any animal products.
How can I thicken the soup further?
If you desire a thicker soup, you can add a small amount of cornstarch mixed with water, or let the soup simmer longer to reduce the liquid until it reaches your preferred consistency. Another option is to add some mashed potatoes or cooked rice while blending for added thickness.
How do I know when the soup is done?
Your soup is done when the onions are soft and translucent, and the flavors have melded together, usually about 10 minutes after adding the chicken broth. If you’ve simmered it longer, that’s just a bonus for flavor! Always taste before serving to adjust seasonings.
Can I freeze this soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers. It can be stored in the freezer for up to 3 months. Just thaw it overnight in the fridge and reheat on the stove for a warm and comforting meal.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables such as carrots, celery, or bell peppers when sautéing the onions. They will cook down and add extra nutrition and flavor to your soup. Just make sure they’re finely chopped to blend nicely with the smooth texture.
Homemade Tomato Soup
Ingredients
- 3 tablespoons butter or olive oil
- 1 medium onion finely chopped
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon oregano dried
- 1/2 teaspoon dried basil
- 3 cloves garlic minced
- 1 can whole tomatoes with juice 28 oz
- 1 can fire-roasted diced tomatoes with juice 15 oz
- 4 cups chicken broth
- 1/2 to 1 cup heavy cream
- 1/2 cup fresh basil chopped
Instructions
- Heat a large pot over medium heat, adding the butter or oil. Once melted, toss in the chopped onion and sauté until soft, about 5-7 minutes.
- Season the onions with the salt, black pepper, red pepper flakes, dried oregano, and dried basil, stirring everything together for about a minute.
- Stir in the minced garlic, cooking it for about 1 minute until fragrant. Add the whole tomatoes and diced tomatoes (including the juice from both cans).
- Pour in the chicken broth, turn the heat to high, and bring the soup to a boil. Lower the heat to a simmer and let it cook for at least 10 minutes.
- Turn off the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender.
- After blending, return the soup to the pot. Stir in the cream slowly, adjusting the amount based on your preferred creaminess.
- If desired, add the fresh chopped basil or use it as a garnish. Serve the soup warm.
