Tomato Soup

I still remember the way tomato soup made me feel on cold evenings as a child—safe, warm, and cared for.

The smell of onions and garlic sizzling in olive oil would drift through the kitchen, and I knew dinner would be a bowl of rich, velvety soup ladled straight from the pot.

My mother always finished it with a swirl of cream and a handful of fresh herbs, a small touch that made it feel special every single time.

Tomato soup carries that same comfort for me today. It’s smooth and full of flavor, with the right balance of sweetness from carrots, freshness from herbs, and a slight tang from ripe tomatoes.

The cream rounds it all out, giving the soup a gentle richness without making it heavy.

Paired with slices of warm bread, it feels like a meal that welcomes you home no matter how long your day has been.

This recipe holds onto those details that make tomato soup unforgettable—the slow simmer that builds flavor, the silky blend that feels so satisfying, and the garnish that makes every bowl look inviting.

It’s not just about filling your stomach; it’s about creating a bowl that feels warm, familiar, and deeply enjoyable.

Table of Contents

Tomato Soup Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons tomato paste
2 cans (400 g each) whole peeled tomatoes, with juice
2 cups vegetable broth
1 teaspoon sugar (adjust to taste)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt (or to taste)
½ cup heavy cream (plus extra for garnish)
Fresh basil leaves, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 6–7 minutes until softened and slightly golden.
Stir in minced garlic and cook for another 1 minute until fragrant.
Add tomato paste and cook for 2 minutes, stirring constantly, to enhance its flavor.
Pour in the canned tomatoes with their juice. Break them up with a spoon as they cook.
Add vegetable broth, sugar, dried basil, oregano, paprika, salt, and black pepper. Stir well and bring to a gentle boil.
Reduce heat to low and let the soup simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and flavors are blended.
Remove from heat and carefully blend the soup with an immersion blender until smooth. If using a regular blender, work in batches and be cautious with the hot liquid.
Return the soup to the pot. Stir in the heavy cream and let it simmer on low heat for 5 minutes. Taste and adjust seasoning if needed.
Ladle into bowls, drizzle a swirl of cream on top, and sprinkle with freshly chopped basil.
Serve warm with slices of crusty bread or a grilled sandwich for a complete meal.

What Is The Secret To Making Tomato Soup Taste Rich And Flavorful?

The real magic of tomato soup lies in how the ingredients are cooked and balanced.

When the base of onions, garlic, carrots, and celery is sautéed slowly, it builds a depth of flavor that makes the soup taste rich instead of plain.

The addition of tomato paste is another key step because it intensifies the tomato flavor when cooked before adding liquids.

Herbs like basil and oregano give freshness, while a touch of sugar balances the acidity of tomatoes.

Finally, blending the soup until smooth and stirring in cream at the end creates that silky, restaurant-quality texture.

Can I Use Fresh Tomatoes Instead Of Canned Tomatoes?

Yes, fresh tomatoes can absolutely be used, and they give a brighter, garden-fresh flavor to the soup. However, it is important to use ripe and juicy tomatoes for the best results.

Roast the tomatoes first: This deepens their flavor and reduces excess water content.
Remove the skins: Blanch the tomatoes in hot water, peel off the skins, and then use them in the soup.
Adjust cooking time: Fresh tomatoes may need a slightly longer simmer to develop richness.

Using canned tomatoes is convenient and consistent in flavor, while fresh tomatoes give the soup a seasonal, homemade touch.

How Can I Make Tomato Soup Creamy Without Cream?

Some readers prefer a dairy-free option or simply want a lighter soup. There are many ways to achieve creaminess without using heavy cream.

Coconut milk: Adds a mild sweetness and creamy texture without overpowering the flavor.
Cashew paste: Soaked cashews blended with water create a thick, smooth consistency.
Blended vegetables: Potatoes, carrots, or even white beans can be blended into the soup for natural creaminess.
Oat milk or almond milk: These plant-based options work well, though they are lighter in taste compared to cream.

What Can I Serve With Tomato Soup?

Tomato soup is versatile and pairs beautifully with a variety of foods. Serving it with the right side can turn it into a complete meal.

Grilled cheese sandwich: The classic partner that balances the tanginess of tomatoes with melted cheese.
Freshly baked bread or rolls: Perfect for dipping and soaking up the creamy soup.
Salad: A crisp green salad with a light vinaigrette adds freshness.
Roasted vegetables: A plate of roasted root vegetables or zucchini brings extra flavor and nutrition.

How Do I Store Tomato Soup Properly?

Storing tomato soup the right way helps it stay fresh and safe to eat. Always allow the soup to cool to room temperature before storing.

In the refrigerator: Store in an airtight container for up to 4 days. Make sure the lid is tightly sealed to prevent it from absorbing other odors.
In the freezer: Tomato soup freezes very well. Pour into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
Avoid adding cream before freezing: If you plan to freeze the soup, add the cream only after reheating so the texture stays smooth.

What Is The Best Way To Reheat Tomato Soup?

Reheating tomato soup properly ensures that the taste and texture remain just as good as when it was first made.

On the stove: Place the soup in a pot, stir occasionally, and heat on medium until hot. This method keeps the flavor intact.
In the microwave: Heat in short intervals, stirring between each, to avoid hot spots and splatters.
Add cream later if frozen: If the soup was frozen without cream, stir in the cream after reheating for the best texture.

Can I Add Other Ingredients To Customize Tomato Soup?

Yes, tomato soup can be personalized depending on your taste. Adding extra flavors can make it unique and even more enjoyable.

Spices: Chili flakes or cayenne pepper for a bit of heat.
Herbs: Fresh thyme, rosemary, or parsley for a stronger herbal note.
Protein: Shredded chicken or lentils to make the soup more filling.
Vegetables: Roasted bell peppers, zucchini, or spinach blend in perfectly.

Variations Of Tomato Soup

Tomato soup can be prepared in many different ways, each giving it a new taste and character. Here are some ideas to inspire your readers:

Roasted Tomato Soup: Roast fresh tomatoes, garlic, and onions in the oven until caramelized, then blend them into the soup. This adds a smoky depth and a richer flavor.
Spicy Tomato Soup: Add chili flakes, cayenne pepper, or a chopped fresh chili while cooking. This gives the soup a gentle heat that warms you up instantly.
Cheesy Tomato Soup: Stir in grated cheddar, mozzarella, or parmesan right before serving. The melted cheese makes it creamier and more indulgent.
Herbed Tomato Soup: Fresh basil, thyme, or parsley can be blended into the soup or sprinkled on top for a fragrant finish.
Tomato And Red Pepper Soup: Add roasted red peppers while blending. They give the soup a sweeter, deeper taste and a vibrant color.
Tomato Lentil Soup: Cook in a handful of red lentils with the tomatoes and vegetables. They make the soup thicker and add protein, turning it into a more filling meal.