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Classic Homemade Tomato Soup

Overhead view of a white bowl filled with vibrant orange-red Tomato Soup, featuring a swirl of cream on top, set on a wooden table.
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A simple recipe for smooth, tangy tomato soup made from scratch, perfect for pairing with a grilled cheese sandwich.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes (or 3 pounds fresh ripe tomatoes, roughly chopped)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar (optional, for balancing acidity)
  • 1/2 cup heavy cream (optional, for richness)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
  4. Pour in the crushed tomatoes and broth. Add the dried basil, salt, pepper, and sugar, if using.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. If you prefer a very smooth texture, strain the soup through a fine-mesh sieve to remove any remaining seeds or skins.
  8. Stir in the heavy cream, if using. Heat gently until warmed through, but do not boil after adding cream.
  9. Taste and adjust seasoning (salt, pepper, or sugar) as needed before serving.

Notes

  • For an extra rich flavor, roast fresh tomatoes with olive oil before adding them to the pot.
  • If you do not have basil, use 1 tablespoon of fresh basil leaves added during the last 5 minutes of simmering.
  • Serve immediately with your favorite sandwich.

Nutrition

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