Homemade Tomato Soup
This Homemade Tomato Soup is everything you crave in a comforting bowl—rich, pure tomato flavor, customizable texture, and pantry-friendly ingredients. Whether you're cozying up on a rainy day or serving a crowd, it's a nourishing classic you'll make again and again.
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes or 2 cans of whole peeled tomatoes use canned if fresh are out of season
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium carrot diced (optional)
- 4 cups vegetable or chicken broth homemade or store-bought
- 2 tablespoons olive oil
- 1 handful fresh basil leaves chopped, or 1 tsp dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper
- splash heavy cream optional, for creamy version
- splash lemon juice optional, for brightness
- pinch red pepper flakes optional, for heat
Instructions
- 1. Prepare the Tomatoes: If using fresh tomatoes, score an “X” on the bottom of each, boil for 30 seconds, then transfer to an ice bath. Peel skins, chop, and set aside. For canned tomatoes, simply crush or chop with juices.
- 2. Sauté the Aromatics: Heat olive oil in a large pot over medium. Add onion and optional carrot, cooking until softened, about 5 minutes. Stir in garlic and cook 30–60 seconds more.
- 3. Add the Tomatoes: Add prepared tomatoes and cook for 10 minutes, stirring occasionally. Mash lightly if using fresh tomatoes to help them break down.
- 4. Incorporate the Broth: Pour in broth, add basil, oregano, salt, and pepper. Simmer gently for 20–30 minutes to develop flavor.
- 5. Blend the Soup: Blend using an immersion blender for smooth soup or partially blend for a chunky texture. Use a countertop blender in batches for ultra-smooth results.
- 6. Finish with Cream (Optional): Stir in heavy cream or coconut cream for a silky finish. Adjust seasoning to taste.
- 7. Serve and Enjoy: Ladle into bowls. Garnish with basil and olive oil. Pair with crusty bread or grilled cheese for a classic combo.
Notes
Use carrot to balance acidity naturally. Always simmer gently, not boil, for flavor clarity. Cream should be added last to avoid splitting. For a vegan version, skip dairy and blend in coconut cream or soaked cashews. This soup stores beautifully—flavors deepen overnight, making it great for meal prep.