Homemade Tomato Soup
A deeply flavored broth with perfectly cooked vegetables and tender protein, each component contributing to a harmonious whole. Building flavor in layers — from the aromatics to the stock — is what separates good soup from great soup.
Before You Start
- 1Use San Marzano tomatoes if you can find them. They are sweeter and less acidic than standard canned tomatoes.
Ingredients
Aromatic base.
Fresh garlic.
Stir in at the end.
Season at the end.
Balances tomato acidity. Adjust to taste.
Step-by-Step Instructions
Sauté the aromatics
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant. Don't worry if it looks messy — it all comes together next.
The onions might look dry at first — that's fine. The butter and tomato juices will loosen everything up.
Not cooking the onions long enough. They need a full 5 minutes to soften and sweeten.
Simmer the soup
Add the crushed tomatoes, broth, sugar, 1 teaspoon of salt, and 1/2 teaspoon of pepper. You'll feel the texture changing — that's exactly right. Bring to a simmer and cook for 15 minutes, stirring occasionally. The soup will darken and thicken slightly.
The soup will look thin at first. Do not worry — it thickens as it simmers and the tomatoes break down.
The soup should be gently bubbling with the tomatoes breaking down into the broth.
Blend until smooth
You'll find a rhythm quickly. Remove from heat. Use an immersion blender directly in the pot to blend the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
The soup should be completely smooth with no visible chunks — silky and uniform.
Finish and serve
Stir in the heavy cream and fresh basil. Taste and adjust salt, pepper, and sugar. Serve hot with a grilled cheese sandwich for dipping.
Blending hot soup can be a little nerve-wracking. Go slow and hold the lid firmly with a towel.
Blending hot soup in a sealed blender. Remove the center cap and cover with a towel to let steam escape.
How to Know It's Done
- Internal temperature reaches your target doneness (see table above).
- A thermometer probe slides in with little resistance.
- The surface has a deep brown crust, not gray.
- The soup should be thick enough to coat the back of a spoon. If it is too thin, let it simmer a few more minutes to reduce.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
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Quick Facts
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Try the Butter ConverterTechnique Notes
- For a roasted flavor boost, broil the crushed tomatoes on a baking sheet for 10 minutes before adding to the pot.
- This soup freezes beautifully. Omit the cream, freeze, and add fresh cream when reheating.
- For a dairy-free version, substitute the butter with olive oil and the cream with full-fat coconut milk.
Common Mistakes to Avoid
- Skipping the sugar. Even a pinch balances the acidity of canned tomatoes and rounds out the flavor.
Troubleshooting FAQ
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