Classic Tomato Soup

26 Comments

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

This is the ultimate tomato soup recipe and one that I come back to time and again. It’s made with simple ingredients, and layered with fresh flavors that will carry you through any season.

A bowl of tomato soup.
Photo: Gayle McLeod

The Tastiest Tomato Soup I’ve Ever Had

Simple and healthy soups are a big part of my cooking routine. Sometimes I enjoy them on the chunkier side like this lentil soup, loaded vegetable soup or cabbage soup. While other times I prefer them blended up, like my butternut squash soup, potato leek soup, and especially this classic tomato soup. It’s a personal favorite of mine (and my mom as well!), and a true ode to my love for tomatoes. But here are a few other tidbits that make it more than just another basic tomato soup:

  • It’s more flavorful than you think. From the San Marzano tomatoes to the variety of veggies and seasonings used, it’s a simple tomato soup that really pops and leaves you wanting more.
  • It doesn’t contain added sugar. It’s shocking how many tomato soup recipes contain added sugar. Spoiler alert – It’s definitely not needed when you use mirepoix veggies in the base, which adds natural sweetness.
  • Treat it as a blank canvas for seasonal additions. While this soup is flavorful enough on it’s own, there’s plenty of room to a creaminess with a splash of cream in the fall and winter, or a handful of basil during the summer. I’ll go through some options below!
Ingredients for tomato soup.

Tomato Soup Ingredients

  • Tomatoes: I’m using canned Italian San Marzano tomatoes, which are grown in a way that produces a sweeter and more highly concentrated tomato flavor. But if you can’t find San Marzano tomatoes or prefer using fresh tomatoes, I have tips for that below.
  • Vegetables and Aromatics: Besides tomatoes, you’ll mix in yellow onions, celery, carrot, and garlic to add depth of flavor.
  • Vegetable Broth: You can use either vegetable broth or chicken broth. So feel free to use what you may have on hand.
  • Seasonings: You’ll saute the veggies with oil, butter, dried thyme, salt, and black pepper, bringing out the best of the mirepoix mix as they cook.

Find the printable recipe with measurements below.

How To Make Tomato Soup

Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until they’re softened. Toss in the garlic, dried thyme, salt, and black pepper, then stir for another minute until the veggies are fragrant.

Cooking veggies with herbs.

Add the tomatoes and broth, then cover the pot, and simmer on low heat for 30 minutes. Stir occasionally to break down the tomatoes and let all the flavors meld together.

Cooking tomato soup in a pot.

Blend. Use an immersion blender to blend the soup to a creamy texture or keep it slightly chunky without blending. Alternatively, you can create an ultra-creamy tomato soup by transferring it to a blender and blending it in batches (this is my preference).

Blending tomato soup in a blender.

Garnish your soup with extra fresh herbs, freshly grated parmesan, some parmesan crisps (my version of croutons!), crispy roasted chickpeas, or a drizzle of olive oil and heavy cream.

A pot of tomato soup.

Cooking Tips

  • If you want to use fresh tomatoes, roast about 4 pounds of tomatoes (halved) with a drizzle of olive oil, salt, and black pepper at 400°F for about 30 minutes, or until softened. You can reference my roasted red pepper and tomato soup for extra tips.
  • Make a creamier tomato soup by adding a few tablespoons of heavy cream when blending in the blender. This also cuts down the acidity of the soup, if that’s important to you.
  • Turn this into a tomato basil soup by adding a handful of fresh basil to the pot, along with the tomatoes.
  • Make this dairy-free by swapping butter for more oil or use a vegan butter.

Pair This Tomato Soup With…

Bowls of tomato soup.

Storage Tips

This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge and reheat it in the microwave or on a stovetop until warm.

More Soup Recipes

If you make this classic tomato soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

A bowl of creamy tomato soup.

Classic Tomato Soup

5 from 9 votes
Prep: 5 minutes
Cook: 38 minutes
Total: 43 minutes
Servings: 8 servings
Author: Lisa Bryan

Description

My favorite tomato soup recipe! It's creamy, rich in flavor, and made with simple ingredients for the best easy dinner idea. Watch the video below to see how I make this in my kitchen.

Video

Equipment

Ingredients 
 

Instructions 

  • Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.
    Mirepoix vegetables in a pot.
  • Add the aromatics. Add the garlic, thyme, salt, and pepper, then stir for another minute.
    Cooked vegetables in a pot.
  • Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.
    Cooked tomato soup in a white pot.
  • Blend. Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you'd like a creamier texture, feel free to add a few tablespoons of heavy cream.
    Blended tomato soup.
  • Garnish and serve. Serve the tomato soup in bowls, and if you'd like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.
    Creamy tomato soup in a bowl.

Lisa’s Tips

  • If you’d like a thinner consistency on the soup, feel free to add ½ to 1 cup more broth. This will also extend the servings a bit. 
  • If you’d like a creamier version or would like to cut down on the acidity of the tomato soup, you can add a few tablespoons of heavy cream while blending.
  • This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge, then reheat it in the microwave or on the stovetop until warm.
  • Each serving is about 2 cups.

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 727mg | Potassium: 451mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 2mg
Course: Dinner, Soup
Cuisine: American
Keyword: tomato soup, Tomato Soup Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!
Leftovers of tomato soup recipe in containers.

Behind the Scenes

We tested several recipes on the day we made this tomato soup, including my orange glazed salmon, and a new recipe for twice baked potatoes (coming your way soon!). And I have to say, eating the cheesy and bacon-y twice baked potatoes along with the tomato soup was a perfect pairing. Emily was more than happy to take home these leftovers!

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 9 votes

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. Dear Lisa,
    I`ve just made this sensational and yet so simple and easy to make tomato soup! It was delicious and the whole family agreed: it is the best I`ve ever made. Next time will have to do a double bach…
    Thank you very much for all of your recepies, they are always 100% to everyones liking. Every time I have people over for dinner I know I`m safe cooking something from “that Linda Lady” (my husbands words:))
    Wishing you all the best.
    Greetings from Baden-Baden, Germany5 stars

  2. This tomato soup is top notch! Such a simple recipe, yet so flavorful! I did add 1/4 cup of heavy cream and 2 tsp of sugar for our personal taste preferences. Served it with open face cheesy chicken and bacon sandwiches! Absolutely loved it!!5 stars

  3. Oh my goodness! I’ve never made tomato soup before, always bought it in a can. Never again! This recipe is so easy and flavorful! I make a batch and freeze half for future fall camping trips.5 stars

  4. Can’t wait to try this soup recipe. How many ounces of fresh tomatoes would you use to substitute for the canned tomatoes?

  5. I used fresh tomatoes, blanched and peeled skin. This is such a beautiful soup with a depth of flavour. I will try roasting them next time and I am sure that will bring it up a notch I always go to Lisa’s recipes for inspiration and they always turn out fabulous!!
    Thanks again Lisa for another great recipe! I am going to try every one of your soup recipes!!

    Angie B
    Selkirk, Manitoba, Canada5 stars

  6. I made this soup tonight with fresh tomatoes out of my garden. I didn’t roast or skin them. I just puréed it in my vitamix with a little cream and topped it with smoked paprika and smoked Gouda. Delicious! Thanks for sharing!5 stars

  7. Saw this recipe while at work, and decided that I would make it tonight. So simple, so delicious! I wanted to lick my bowl clean. Thank you for another delicious recipe!5 stars