I developed a Fresh Homemade Tomato Soup that blends roasted tomatoes, caramelized onions, and one unexpected pantry staple, and I explain why each element matters.

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I wasnt aiming to reinvent anything when I made this Easy Homemade Tomato Soup, I just wanted something fast that actually tasted like something. After messing around with dozens while hunting the Best Homemade Tomato Soup Recipe I kept coming back to a version that felt bright and honest.

Two humble things stick out for me, yellow onion and garlic, they pull everything toward a deeper taste without trying too hard. This is the kind of Fresh Homemade Tomato Soup that makes you curious, you might think you know tomato soup but theres little flips here that change everything and you wont be able to stop tasting.

Ingredients

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Adds richness and helps sauté, mostly fats, olive oil is heart friendly, butter richer
Sweet and savory base, provides fiber and trace vitamins, browns to deepen flavor
Punchy aromatics, low calories, some immune boosting compounds, makes soup taste bright
Main body and tomato flavor, high in vitamin C and lycopene, mildly acidic
Concentrated tomato flavor adds sweetness and umami, boosts color and depth
Thins and seasons the soup, adds sodium and some protein if chicken used
Makes it silky and richer, adds fat and calories, mellows acidity, very comforting
Bright herb note, adds aroma and freshness, small fiber and vitamin content

Ingredient Quantities

2 tablespoons olive oil or unsalted butter

1 medium yellow onion, chopped (about 1 cup)

3 cloves garlic, minced

2 (28-ounce) cans crushed tomatoes

2 cups chicken or vegetable broth, whatever you got

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream or whole milk (optional)

2 tablespoons fresh basil, chopped or 1 teaspoon dried basil

1 bay leaf (optional)

How to Make this

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1. Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat.

2. Add 1 medium chopped yellow onion and a pinch of kosher salt, cook until soft and translucent, about 6 to 8 minutes, dont let it brown.

3. Add 3 minced garlic and cook 30 to 45 seconds until fragrant, then stir in 2 tablespoons tomato paste and cook 1 to 2 minutes so it deepens in flavor.

4. Pour in 2 (28-ounce) cans crushed tomatoes and 2 cups chicken or vegetable broth, then add 1 teaspoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; toss in 1 bay leaf if using.

5. Bring to a gentle simmer, reduce heat and let it simmer uncovered for 15 to 20 minutes so flavors meld, stirring now and then.

6. Remove the bay leaf. Puree the soup until smooth using an immersion blender, or carefully blend in batches in a blender (watch for hot splashes and vent the lid).

7. Stir in 1/2 cup heavy cream or whole milk if you want it richer, warm through but dont let it boil.

8. Add 2 tablespoons chopped fresh basil or 1 teaspoon dried basil, stir and let sit a minute so the basil wakes up.

9. Taste and adjust seasoning with more salt, pepper or a pinch more sugar if it tastes too acidic; if it’s too thick thin with a splash more broth.

10. Serve hot with crusty bread, a drizzle of cream or extra basil on top if you like.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 quart)
2. Chef’s knife, sharp for chopping onions and basil
3. Cutting board
4. Wooden spoon or silicone spatula for stirring, scraping and not letting stuff stick
5. Measuring cups and spoons
6. Can opener for the crushed tomatoes
7. Immersion blender or a high-speed countertop blender (vent the lid and blend in batches)
8. Ladle and bowls for serving
9. Pot holders or oven mitts, plus a heatproof spatula for scraping the pot

FAQ

Q: Can I use fresh tomatoes instead of the canned ones? A: Yes, you can. Use about 3 to 4 pounds of ripe tomatoes, core and score them, blanch to peel or roast for more flavor, then crush or chop and follow the recipe the same way.

Q: How do I make this vegan or dairy free? A: Easy, swap the chicken broth for vegetable broth, use olive oil instead of butter and skip the heavy cream or stir in a splash of full fat coconut milk or a plant based cream at the end.

Q: Do I have to blend the soup, and how do I do it safely? A: You dont have to but blending makes it silky smooth. Use an immersion blender right in the pot, or cool slightly and puree in batches in a regular blender, vent the lid so steam can escape to avoid splatters.

Q: How thick should the soup be and how do I change the thickness? A: If its too thin add less broth or simmer longer to reduce, if too thick add a splash more broth or milk until you like the texture. The recipe is pretty forgiving so just adjust while it cooks.

Q: How long can I store or freeze the soup? A: In the fridge it keeps 3 to 4 days in an airtight container. For the freezer, cool completely then freeze up to 3 months, thaw overnight in the fridge before reheating.

Q: When should I add the cream and will it curdle when reheating? A: Stir cream in at the end of cooking off heat or over low heat. If reheating, warm slowly and stir, adding a little cream at the end helps prevent curdling.

Easy Homemade Tomato Soup Recipe Substitutions and Variations

2 tablespoons olive oil or unsalted butter: use 2 tbsp avocado oil or any neutral vegetable oil if you need a higher smoke point, or try 2 tbsp ghee or bacon drippings for a richer flavor.
2 (28-ounce) cans crushed tomatoes: swap for 2 (28-ounce) cans whole peeled tomatoes and crush/blitz them yourself, or use about 7 cups tomato sauce plus 1/4 cup tomato paste to match body and intensity.
2 cups chicken or vegetable broth: use 2 cups water plus 2 tsp bouillon or stock concentrate, or replace half with white wine (1 cup wine + 1 cup water) for extra brightness.
1/2 cup heavy cream or whole milk: use 1/2 cup canned coconut milk for a dairy free option, or 1/2 cup plain Greek yogurt whisked and tempered with a few spoonfuls of hot soup before stirring in so it doesn’t curdle.

Pro Tips

– Cook the tomato paste a little longer than you think, until it darkens and smells richer. It takes the sauce from flat to deep. If you want extra umami, toss in a parmesan rind while it simmers, then fish it out before blending. Dont skip this, it adds real depth.

– If the soup tastes too sharp, a tiny pinch of baking soda (like 1/8 teaspoon) will neutralize acidity fast. Or try a teaspoon of balsamic vinegar instead for a brighter, more complex flavor. Use small amounts, taste as you go.

– For the smoothest texture, puree then press the soup through a fine mesh sieve. If you prefer rustic, use an immersion blender and stop before its perfectly silky. When using a regular blender, let it cool a bit and vent the lid so hot splashes dont surprise you.

– Make ahead: the flavors meld overnight, so its often better the next day. If you plan to freeze, leave out the cream and add it when reheating. Reheat gently over low heat so the dairy doesnt break, finish with a swirl of cream or a knob of butter and fresh basil right before serving.

Easy Homemade Tomato Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I developed a Fresh Homemade Tomato Soup that blends roasted tomatoes, caramelized onions, and one unexpected pantry staple, and I explain why each element matters.

Servings

servings

Calories

215

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 8 quart)
2. Chef’s knife, sharp for chopping onions and basil
3. Cutting board
4. Wooden spoon or silicone spatula for stirring, scraping and not letting stuff stick
5. Measuring cups and spoons
6. Can opener for the crushed tomatoes
7. Immersion blender or a high-speed countertop blender (vent the lid and blend in batches)
8. Ladle and bowls for serving
9. Pot holders or oven mitts, plus a heatproof spatula for scraping the pot

Ingredients

2 tablespoons olive oil or unsalted butter
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
2 cups chicken or vegetable broth, whatever you got
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream or whole milk (optional)
2 tablespoons fresh basil, chopped or 1 teaspoon dried basil
1 bay leaf (optional)

Directions

Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat.
Add 1 medium chopped yellow onion and a pinch of kosher salt, cook until soft and translucent, about 6 to 8 minutes, dont let it brown.
Add 3 minced garlic and cook 30 to 45 seconds until fragrant, then stir in 2 tablespoons tomato paste and cook 1 to 2 minutes so it deepens in flavor.
Pour in 2 (28-ounce) cans crushed tomatoes and 2 cups chicken or vegetable broth, then add 1 teaspoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; toss in 1 bay leaf if using.
Bring to a gentle simmer, reduce heat and let it simmer uncovered for 15 to 20 minutes so flavors meld, stirring now and then.
Remove the bay leaf. Puree the soup until smooth using an immersion blender, or carefully blend in batches in a blender (watch for hot splashes and vent the lid).
Stir in 1/2 cup heavy cream or whole milk if you want it richer, warm through but dont let it boil.
Add 2 tablespoons chopped fresh basil or 1 teaspoon dried basil, stir and let sit a minute so the basil wakes up.
Taste and adjust seasoning with more salt, pepper or a pinch more sugar if it tastes too acidic; if it’s too thick thin with a splash more broth.
Serve hot with crusty bread, a drizzle of cream or extra basil on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.