There’s something incredibly comforting about a warm bowl of tomato soup—and this version, with its rich, velvety texture and deep flavor, truly earns the title Best Tomato Soup Ever. It’s simple, smooth, and full of fresh tomato goodness with just the right touch of cream and herbs. Whether I enjoy it solo or alongside a crispy grilled cheese, it always feels like the perfect bite of nostalgia.
Why You’ll Love This Recipe
I love how this soup is both easy and elevated. The ingredients are basic, but when blended together, they create something truly luxurious. It’s a go-to in my kitchen when I want a quick but soul-warming meal. The flavor is bold, slightly sweet, and perfectly balanced with a little tang. I also appreciate that it works year-round—made with canned tomatoes in the winter or fresh garden tomatoes in the summer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Canned whole peeled tomatoes (or fresh ripe tomatoes, peeled and chopped)
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Yellow onion (chopped)
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Garlic (minced)
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Olive oil or butter
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Vegetable or chicken broth
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Heavy cream or half-and-half
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Sugar (optional, to balance acidity)
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Salt
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Black pepper
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Fresh basil or thyme (optional, for added flavor)
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Crushed red pepper flakes (optional, for a little heat)
Directions
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I start by heating olive oil or butter in a large pot over medium heat.
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I sauté the onions until soft and translucent, then stir in the garlic and cook for another minute.
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I add the tomatoes (with juices if using canned), broth, salt, pepper, and any herbs I’m using. I bring everything to a boil, then lower the heat and let it simmer for about 25–30 minutes.
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Once the flavors have melded, I use an immersion blender to puree the soup directly in the pot until smooth. If I’m using a countertop blender, I blend in batches carefully.
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I stir in the cream and a pinch of sugar if the soup tastes too acidic, then adjust seasoning to taste.
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I simmer for another 5 minutes to warm through, then serve hot with a sprinkle of herbs or a drizzle of cream on top.
Servings and timing
This recipe makes about 4 generous bowls. It takes 10 minutes to prep and around 30–35 minutes to cook, so it’s ready in about 45 minutes.
Variations
Sometimes I like to roast the tomatoes and garlic beforehand for a deeper, caramelized flavor. For a vegan version, I skip the cream or use coconut milk. I’ve also added roasted red peppers or carrots for extra sweetness, or stirred in cooked pasta or rice to make it more filling. A swirl of pesto on top is another favorite twist of mine.
Storage/Reheating
I store any leftover soup in an airtight container in the fridge for up to 4 days. It also freezes well—just leave out the cream if I’m planning to freeze it and stir it in after reheating. To reheat, I warm it on the stovetop over medium heat or microwave it in a covered bowl until hot, stirring occasionally.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, and I do when they’re in season. I blanch and peel about 2 pounds of ripe tomatoes before simmering. Roasting them first adds even more flavor.
How do I make it creamy without using dairy?
I use coconut milk, oat milk, or cashew cream for a dairy-free version. They add creaminess without overpowering the tomato flavor.
What if the soup is too acidic?
A small pinch of sugar usually balances it out. Sometimes I add a splash of cream or even a tiny bit of baking soda to neutralize the acidity.
Can I make this soup thicker?
Yes, I just simmer it longer uncovered to reduce the liquid. I’ve also added a small cooked potato before blending to give it a thicker texture.
What’s the best way to serve tomato soup?
I love it with grilled cheese sandwiches, crusty bread, or garlic toast. It also pairs well with a fresh green salad or even a scoop of cooked rice stirred in.
Conclusion
This really is the Best Tomato Soup Ever—it’s simple, rich, and full of comforting flavor. I make it again and again because it’s so reliable, so easy, and so satisfying. Whether I’m curled up on a rainy day or serving a quick dinner to guests, this soup never disappoints. Creamy, cozy, and endlessly customizable—it’s everything I want in a bowl.
PrintBest Tomato Soup Ever
This rich, velvety tomato soup is comfort food at its finest—smooth, deeply flavored, and finished with cream and herbs for a truly memorable bowl.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 4 generous bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tbsp olive oil or butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28‑oz) can whole peeled tomatoes (or 2 lbs fresh ripe tomatoes, peeled & chopped)
- 2 cups vegetable or chicken broth
- ½ cup heavy cream or half‑and‑half
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- Fresh basil or thyme (optional, for garnish)
- Pinch of crushed red pepper flakes (optional, for heat)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
- Add the tomatoes (with juices if canned) and the broth. Season with salt, black pepper, and herbs or red pepper flakes if using.
- Bring the mixture to a boil, reduce heat to low, and simmer for 25–30 minutes to allow flavors to meld.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend in batches in a countertop blender.
- Stir in the heavy cream and sugar (if using). Adjust seasoning to taste. Simmer for another 5 minutes to warm through.
- Serve hot with a swirl of cream, fresh basil or thyme, and a sprinkle of red pepper flakes if desired.
Notes
- Roasting fresh tomatoes and garlic before cooking deepens the flavor.
- Substitute coconut milk or oat milk to make it dairy‑free.
- Add roasted red peppers or carrots for extra sweetness and complexity.
- For added texture, stir in cooked rice or small pasta before serving.
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 210
- Sugar: 9g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
