Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes, with juices (or about 3 pounds ripe tomatoes, chopped)
• 2 cups vegetable broth or chicken broth
• 1 teaspoon granulated sugar (optional, to balance acidity)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup heavy cream (optional, for a creamy soup)
• ¼ cup chopped fresh basil
• 1 tablespoon fresh lemon juice

Optional Garnishes

• Fresh basil leaves
• Freshly grated Parmesan cheese
• Croutons
• Heavy cream drizzle
• Cracked black pepper
• Extra virgin olive oil

Instructions

Step 1: Cook the Aromatics

Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced onion and cook for 6–8 minutes until softened and translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Mix in the tomato paste and cook for 2 minutes, stirring constantly. This helps deepen the tomato flavor.

Step 2: Add the Tomatoes

Pour the canned tomatoes into the pot along with all of their juices. If using whole tomatoes, gently crush them with a wooden spoon.

Add the broth, sugar, salt, pepper, oregano, thyme, and crushed red pepper flakes.

Stir everything together until well combined.

Step 3: Simmer

Bring the soup to a gentle boil.

Reduce the heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally.

During this time, the tomatoes break down and the flavors blend into a rich, savory soup.

Step 4: Blend Until Smooth

Remove the pot from the heat.

Use an immersion blender to puree the soup until completely smooth.

Alternatively, carefully blend the soup in batches using a countertop blender, then return it to the pot.

For an ultra-silky texture, strain the soup through a fine-mesh sieve, if desired.

Step 5: Finish the Soup

Return the soup to low heat.

Stir in the heavy cream (if using), chopped basil, and lemon juice.

Taste and adjust the seasoning with additional salt and pepper if needed.

Warm gently for 2–3 minutes, but do not let the soup boil after adding the cream.

Step 6: Serve

Ladle the hot tomato soup into bowls.

Top with fresh basil, grated Parmesan, croutons, or a swirl of cream.

Serve immediately with grilled cheese sandwiches, garlic bread, or warm crusty bread.

Tips for the Best Tomato Soup

• Use San Marzano tomatoes for the richest flavor.
• Cook the tomato paste before adding liquids to develop sweetness.
• Fresh basil adds brightness at the end of cooking.
• Blend thoroughly for a silky-smooth texture.
• Add cream only after blending to keep the soup velvety.
• If using fresh tomatoes, roast them first for a deeper, sweeter flavor.

Variations

Creamy Tomato Soup

Increase the heavy cream to ¾ cup for an extra-rich soup.

Roasted Tomato Soup

Roast fresh tomatoes, onions, and garlic before simmering.

Dairy-Free Tomato Soup

Replace the cream with full-fat coconut milk or omit it altogether.

Spicy Tomato Soup

Add extra crushed red pepper flakes or a pinch of cayenne pepper.

Tomato Basil Soup

Double the fresh basil for a bright, herbaceous flavor.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently over medium-low heat, stirring occasionally. Avoid boiling if the soup contains cream.

Serving Suggestions

This homemade tomato soup pairs perfectly with:

• Grilled cheese sandwiches
• Garlic bread
• Crusty artisan bread
• Cheese toast
• Caesar salad
• Fresh green salad
• Cheese crackers
• Roasted vegetables