Classic Tomato Soup
28 Comments
Updated Sep 27, 2024
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This is the ultimate tomato soup recipe and one that I come back to time and again. It’s made with simple ingredients, and layered with fresh flavors that will carry you through any season.
The Tastiest Tomato Soup I’ve Ever Had
Simple and healthy soups are a big part of my cooking routine. Sometimes I enjoy them on the chunkier side like this lentil soup, loaded vegetable soup or cabbage soup. While other times I prefer them blended up, like my butternut squash soup, potato leek soup, and especially this classic tomato soup. It’s a personal favorite of mine (and my mom as well!), and a true ode to my love for tomatoes. But here are a few other tidbits that make it more than just another basic tomato soup:
- It’s more flavorful than you think. From the San Marzano tomatoes to the variety of veggies and seasonings used, it’s a simple tomato soup that really pops and leaves you wanting more.
- It doesn’t contain added sugar. It’s shocking how many tomato soup recipes contain added sugar. Spoiler alert – It’s definitely not needed when you use mirepoix veggies in the base, which adds natural sweetness.
- Treat it as a blank canvas for seasonal additions. While this soup is flavorful enough on it’s own, there’s plenty of room to a creaminess with a splash of cream in the fall and winter, or a handful of basil during the summer. I’ll go through some options below!
Tomato Soup Ingredients
- Tomatoes: I’m using canned Italian San Marzano tomatoes, which are grown in a way that produces a sweeter and more highly concentrated tomato flavor. But if you can’t find San Marzano tomatoes or prefer using fresh tomatoes, I have tips for that below.
- Vegetables and Aromatics: Besides tomatoes, you’ll mix in yellow onions, celery, carrot, and garlic to add depth of flavor.
- Vegetable Broth: You can use either vegetable broth or chicken broth. So feel free to use what you may have on hand.
- Seasonings: You’ll saute the veggies with oil, butter, dried thyme, salt, and black pepper, bringing out the best of the mirepoix mix as they cook.
Find the printable recipe with measurements below.
How To Make Tomato Soup
Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until they’re softened. Toss in the garlic, dried thyme, salt, and black pepper, then stir for another minute until the veggies are fragrant.
Add the tomatoes and broth, then cover the pot, and simmer on low heat for 30 minutes. Stir occasionally to break down the tomatoes and let all the flavors meld together.
Blend. Use an immersion blender to blend the soup to a creamy texture or keep it slightly chunky without blending. Alternatively, you can create an ultra-creamy tomato soup by transferring it to a blender and blending it in batches (this is my preference).
Garnish your soup with extra fresh herbs, freshly grated parmesan, some parmesan crisps (my version of croutons!), crispy roasted chickpeas, or a drizzle of olive oil and heavy cream.
Cooking Tips
- If you want to use fresh tomatoes, roast about 4 pounds of tomatoes (halved) with a drizzle of olive oil, salt, and black pepper at 400°F for about 30 minutes, or until softened. You can reference my roasted red pepper and tomato soup for extra tips.
- Make a creamier tomato soup by adding a few tablespoons of heavy cream when blending in the blender. This also cuts down the acidity of the soup, if that’s important to you.
- Turn this into a tomato basil soup by adding a handful of fresh basil to the pot, along with the tomatoes.
- Make this dairy-free by swapping butter for more oil or use a vegan butter.
Pair This Tomato Soup With…
- A simple side salad such as this kale salad, Caesar salad with the best Caesar dressing, or wild rice arugula salad.
- Crusty bread or grilled cheese. Although I’m gluten-free, I can only imagine how good this would taste with a slice of toasted sourdough bread or a hearty grilled cheese.
- A hearty protein such as baked chicken breast , baked salmon, crispy baked chicken thighs, or roast chicken.
Storage Tips
This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge and reheat it in the microwave or on a stovetop until warm.
More Soup Recipes
- Black Bean Soup: A must-make for black bean lovers.
- Split Pea Soup: The best way to make use of leftover ham!
- Carrot Ginger Soup: A nutritious, vitamin-packed soup.
- Or browse through my list of soup recipes for more ideas!
If you make this classic tomato soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Classic Tomato Soup
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite pot for cooking soups!
- Vitamix Blender The best high-powered blender.
- Immersion Blender One of my favorite tools for spot blending.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions
- 1 celery rib, diced
- 1 medium carrot, peeled and diced
- 6 garlic cloves, minced or chopped
- ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 (28-ounce cans) whole peeled San Marzano tomatoes
- 2 cups chicken or vegetable broth
- Optional: fresh herbs, heavy cream, freshly grated parmesan or parmesan crisps, and extra olive oil.
Instructions
- Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.
- Add the aromatics. Add the garlic, thyme, salt, and pepper, then stir for another minute.
- Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.
- Blend. Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you'd like a creamier texture, feel free to add a few tablespoons of heavy cream.
- Garnish and serve. Serve the tomato soup in bowls, and if you'd like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.
Lisa’s Tips
- If you’d like a thinner consistency on the soup, feel free to add ½ to 1 cup more broth. This will also extend the servings a bit.
- If you’d like a creamier version or would like to cut down on the acidity of the tomato soup, you can add a few tablespoons of heavy cream while blending.
- This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge, then reheat it in the microwave or on the stovetop until warm.
- Each serving is about 2 cups.
Nutrition
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Behind the Scenes
We tested several recipes on the day we made this tomato soup, including my orange glazed salmon, and a new recipe for twice baked potatoes (coming your way soon!). And I have to say, eating the cheesy and bacon-y twice baked potatoes along with the tomato soup was a perfect pairing. Emily was more than happy to take home these leftovers!
This tomato soup delicious. The minimal preparation time was an added bonus.
I am definitely making another batch to store in containers for lunches.
Happy to hear you enjoyed this tomato soup, Darlene!
Dear Lisa,
I`ve just made this sensational and yet so simple and easy to make tomato soup! It was delicious and the whole family agreed: it is the best I`ve ever made. Next time will have to do a double bach…
Thank you very much for all of your recepies, they are always 100% to everyones liking. Every time I have people over for dinner I know I`m safe cooking something from “that Linda Lady” (my husbands words:))
Wishing you all the best.
Greetings from Baden-Baden, Germany
Thanks so much! I’m thrilled that you and your family love my tomato soup recipe. :) Enjoy!
Just made this and I am thrilled with how it came out. Easy and so flavourful.
Wonderful! Thrilled to hear you’re loving this tomato soup recipe, Jenny.
I made this tomato soup and it’s stellar! Do you know if I can freeze it for fast fall meals?
Yes, you can freeze this for up to 3 months!
This tomato soup is top notch! Such a simple recipe, yet so flavorful! I did add 1/4 cup of heavy cream and 2 tsp of sugar for our personal taste preferences. Served it with open face cheesy chicken and bacon sandwiches! Absolutely loved it!!
I’m so glad you’re loving this tomato soup recipe, Maria! Sounds delicious with chicken bacon sandwiches.
Oh my goodness! I’ve never made tomato soup before, always bought it in a can. Never again! This recipe is so easy and flavorful! I make a batch and freeze half for future fall camping trips.
This tomato soup beats the canned version any day! I’m so glad you loved it, Donna.
Simple recipe with wonderful tomato flavor. Thank you for sharing.
Happy to hear you enjoyed this tomato soup, Dan!
Can’t wait to try this soup recipe. How many ounces of fresh tomatoes would you use to substitute for the canned tomatoes?
I’d use about 32 ounces of fresh tomatoes!
Can I use fresh San Marzano tomatoes from my garden? How would you convert fresh from canned?
Yes! I have a few tips written in the section called “cooking tips” for using fresh tomatoes.
I used fresh tomatoes, blanched and peeled skin. This is such a beautiful soup with a depth of flavour. I will try roasting them next time and I am sure that will bring it up a notch I always go to Lisa’s recipes for inspiration and they always turn out fabulous!!
Thanks again Lisa for another great recipe! I am going to try every one of your soup recipes!!
Angie B
Selkirk, Manitoba, Canada
I’m so glad you enjoyed this tomato soup with fresh tomatoes instead, Angelica!
Made this today- this is the absolute best homemade tomato soup I’ve ever made! Excellent recipe :-)
Amazing! Happy to hear you’re enjoying this tomato soup recipe, Teresa.
I made this soup tonight with fresh tomatoes out of my garden. I didn’t roast or skin them. I just puréed it in my vitamix with a little cream and topped it with smoked paprika and smoked Gouda. Delicious! Thanks for sharing!
Thrilled to hear this tomato soup turned out great with fresh tomatoes, Sheri!
Saw this recipe while at work, and decided that I would make it tonight. So simple, so delicious! I wanted to lick my bowl clean. Thank you for another delicious recipe!
Amazing! I’m so glad you enjoyed this tomato soup, Pat.
can this soup be made with fresh tomatoes? thanks
Yes! I have tips for that written in the section “cooking tips”.