Homemade Tomato Soup
Homemade tomato soup simmers tomatoes, aromatics, and broth into a smooth, cozy bowl.
About This Recipe
Homemade tomato soup builds flavor from tomatoes, aromatics, and a smooth simmered base.
The recipe works best when the tomatoes is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓3 tablespoons olive oil
- ✓3 tablespoons butter
- ✓1/4 to 1/2 teaspoon crushed red pepper flakes
- ✓3 large carrots, peeled and chopped
- ✓1 large onion, chopped
- ✓2 garlic cloves, minced
- ✓2 teaspoons dried basil
- ✓3 cans (28 ounces each) whole peeled tomatoes, undrained
- ✓1 container (32 ounces) chicken stock
- ✓2 tablespoons tomato paste
- ✓3 teaspoons sugar
- ✓1 teaspoon salt
- ✓1/2 teaspoon pepper
- ✓1 cup heavy whipping cream, optional
- ✓Optional toppings: Thinly sliced fresh basil leaves and grated Parmesan cheese
Ingredient Notes
- Tomatoes: This is the main ingredient, so use the amount and preparation listed.
- Onion and garlic: This helps build the core flavor of the recipe.
- Broth: This affects the texture and balance.
- Cream or butter: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
In a 6-quart stockpot or Dutch oven, heat the oil, butter and pepper flakes over medium heat until the butter is melted. Add the chopped carrots and onion. Cook, uncovered, over medium heat, stirring frequently, until the vegetables are softened, 8 to 10 minutes. Add the garlic and basil. Cook and stir a minute longer.
- 2
Stir in the tomatoes, chicken stock, tomato paste, sugar, salt and pepper. Mix well. Bring to a boil, then reduce the heat. Simmer, uncovered, to let the flavors blend, 20 to 25 minutes.
- 3
Remove the stockpot from the heat. Using a blender, puree the soup in batches until smooth. To make a creamy tomato soup, slowly stir in heavy cream, stirring continuously to incorporate. Return the pot to the stove to heat through. Top servings with fresh basil and Parmesan cheese if desired. Test Kitchen Tip: You can also use an immersion blender to puree the soup in the stockpot.
Katy’s Kitchen Tips
- Prepare the tomatoes before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Homemade Tomato Soup
Serve with grilled cheese, crackers, basil, or garlic toast.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the tomatoes: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 104 calories
- Carbohydrates: 15g carbohydrate (10g sugars
- Cholesterol: 6mg cholesterol
- Fiber: 2g fiber)
- Protein: 3g protein. <B><b>Diabetic Exchanges</b>: </B> 1 starch
- Sodium: 572mg sodium
- Fat: 5g fat (2g saturated fat)