Easy Tomato Soup

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Easy Tomato Soup with so much flavor! What sets this tomato soup apart? We take a bit of extra time to caramelize the veggies adding a deep and rich flavor base. High quality whole tomatoes and a little bit of cream makes for the perfect easy tomato soup (made in one pot!)

Pair this tomato soup with some homemade dinner rolls and a simple garden salad like this Olive Garden Salad.

 

Overhead image of the easy tomato soup

Tomato Soup

This simple, one pot tomato soup packs a flavor punch! We take a bit of extra time to really caramelize the carrots and onion which creates a delightful depth of flavor and sweetness to counteract the acidity of the tomatoes.

Good-quality whole canned tomatoes and the best store-bought stock around transforms simple ingredients into a completely transformative tomato soup. Put the canned tomato soup back on the shelf, you’ll never want tomato soup any other way!

 

Process shots-- images of the veggies being sautéed, seasonings and paste being added, and everything being mixed together

How to make tomato soup from scratch

  • Sauté carrot and onions until soft. We really take our time here with these two ingredients — they’ll form the flavor base for this soup.
  • Caramelize carrot and onions. Once the veggies are soft, we add in some sugar to further caramelize and bring out their natural sweetness. Don’t rush this — we’re creating layers of flavor here.
  • Add tomato paste, garlic, and seasonings. Sauté until tomato paste has darkened.
  • Add flour. This helps to thicken the soup and makes it so we don’t need as much heavy cream at the end.
  • Add tomatoes and bay leaf. The tomatoes and juices surrounding them all get added into the pot and cooked for just a bit.
  • Blend. In batches if needed. While an immersion blender works, it won’t get this soup near as creamy or smooth as a blender will. A blender really is key to getting silky smooth Tomato Soup. See “quick tip” below!
  • Finish it up. Return the soup to the pot and add the finishing touches — additional seasoning as needed and some heavy cream for additional thickness and flavor. Enjoy!

QUICK TIP

When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Process shots-- images of the tomatoes being added and then it all being brought a simmer, everything being transferred to a blender, being blend, and then being added back to the pot to add heavy cream

Tomato Soup FAQs

1What's the difference between regular Tomato Soup and tomato bisque?

Soup” is a very broad category that can encompass a variety of liquid dishes (not only bisques).

A “bisque” is a more narrowly defined subtype of soup. A bisque often contains seafood, is known for being thick, creamy, and smooth, and uses heavy cream and dry white wine in the base.

2What can I add to Tomato Soup to enhance the flavor?

  • Mix in a bit of vinegar — balsamic and red wine vinegar are good choices.
  • Add a spoonful (or two) of fresh basil pesto.
  • Add in some fresh herbs like flat-leaf Italian parsley or basil.
  • Dunk a gooey and hot grilled cheese sandwich in the soup.
  • Top with croutons.
  • Add some chopped bacon and chives on top.

3What tomato is best for soup?

Garden fresh is always best, but that can be difficult to find in the dead of winter.

Of course, tomatoes make all the difference in Tomato Soup, so buy the best tomatoes you can afford. I highly recommend San Marzano whole tomatoes in this soup. Whole canned tomatoes are of higher quality than diced or crushed (these products are made from bits of lower quality tomatoes).

San Marzano is both a specific brand of tomatoes as well as a style of tomatoes. Tomatoes grown in the San Marzano region of Italy fall into this category.

4What do you dip in Tomato Soup?

In my opinion, nothing compares to a good grilled cheese sandwich! A few other great additions:

  • A Parmesan crisp or two on top is divine.
  • Crostini with a bit of melted Parmesan on top makes a great topping.
  • Crusty bread or rolls (we love thin sourdough baguettes) are the classic choices.
  • Oyster crackers or even goldfish (my kiddos love these additions!) add a nice salty crunch.

5How do you thicken Tomato Soup?

We thicken Tomato Soup by adding flour and tomato paste — both of these additions thicken the soup nicely. The heavy cream at the end also helps to thicken the soup.

Up close overhead image of the easy tomato soup with a spoon in it

Storage

  • How to reheat: add the soup to a small pot and heat over low heat until hot. Or re-heat in the microwave (make sure to cover it so it doesn’t splatter!)
  • This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.

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Tomato Soup

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Easy Tomato Soup with so much flavor! What sets this tomato soup apart? We take a bit of extra time to caramelize the veggies adding a deep and rich flavor base. High quality whole tomatoes and a little bit of cream makes for the perfect easy tomato soup (made in one pot!)
Print Recipe

Tomato Soup

0 from 0 votes
Easy Tomato Soup with so much flavor! What sets this tomato soup apart? We take a bit of extra time to caramelize the veggies adding a deep and rich flavor base. High quality whole tomatoes and a little bit of cream makes for the perfect easy tomato soup (made in one pot!)
Course Soup
Cuisine American
Keyword tomato soup
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 172kcal
Cost $5.13

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups (185g) diced yellow onion (~1 large)
  • 1 and 1/2 cups (197g) diced carrots (~3 large)
  • 1 and 1/2 tablespoons white granulated sugar
  • 2 tablespoons finely minced garlic, (~4 cloves)
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil leaves, optional
  • 1/2 teaspoon dried thyme
  • 1 tablespoon white flour
  • 2 cans (28 oz.; 794g EACH) san Marzano tomatoes in juice (don't drain)
  • 1 bay leaf
  • 2 cups (500g) high quality chicken or vegetable stock (I recommend Swanson)
  • 1/2 cup heavy whipping cream
  • Salt and pepper

Instructions

  • BUTTER & OIL: Add the butter and olive oil to a large pot over medium heat until melted.
  • ONIONS & CARROTS: Add in the onions and carrots and cook for 5–6 minutes, stirring occasionally. Season veggies, I add 1/4 teaspoon each of salt and pepper. Add in the sugar and mix. Cook for another 7-9 minutes or until onion and carrots are browned, golden, and looking caramelized.
  • GARLIC & TOMATO PASTE: Add in the garlic, tomato paste, dried basil, and dried thyme; stir for another 1-2 minutes or until the paste begins to brown. Add in flour, cook for another 1 minute.
  • TOMATOES: Pour in the tomatoes, chicken or veggie stock, and bay leaf and again season to taste. I add another 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and cook for 6-7 minutes.
  • BLEND: Transfer the mixture to a blender (See Note 1) and blend on high until smooth. Return to the pot and season again. I add another 1/2 tsp salt and 1/4 teaspoon pepper; add to preference.
  • FINISHING: Return pot heat to low and stir in cream. Taste once again for any additional seasonings needed. I typically add 1/4 teaspoon additional salt and pepper here. Serve warm with crusty bread or grilled cheese!

Video

Recipe Notes

Note 1: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Nutrition Facts

Serving: 1serving | Calories: 172kcal | Carbohydrates: 15.4g | Protein: 2g | Fat: 12.4g | Cholesterol: 21.5mg | Sodium: 286.8mg | Fiber: 3.1g | Sugar: 9.6g

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