This Best Tomato Soup recipe is a comforting dish, with a rich flavor and smooth texture. Perfect for a quick, satisfying meal that will warm you up on a chilly day! Whether enjoyed alone or paired with a grilled cheese, this easy tomato soup never fails to hit the spot!
Why This Recipe Works
Simple Ingredients: The beauty of this best tomato soup recipe is the simplicity of the ingredients. These are simple, pantry staples that you don’t have to just through hurdles to find! The combination of simple, high quality ingredients will make a flavorful bowl of tomato soup that the whole family will love.
Flavorful Homemade Goodness: You will absolutely never open a can of tomato soup again once you make it at home! This homemade tomato soup is easy to make, and can be on the dinner table in just 45 minutes! This homemade version of tomato soup is so much better than anything you can buy at the store!
Ingredients
- Butter: If you prefer not to use butter, you can use a high quality olive oil instead!
- Leek: Leek adds a lovely flavor and texture! Be sure to thoroughly clean it. Slice it in half vertically and run it under cold water, making sure to get in between the layers.
- Salt: To taste.
- Garlic: Freshly minced garlic lends aroma and a savory flavor!
- Fire Roasted Tomatoes: I like to use canned fire roasted tomatoes because they have a deeper flavor.
- Vegetable Broth: I used low sodium vegetable broth! If you use regular, you should go light on the salt until you taste at the end.
- Brown Sugar: Brown sugar helps to balance out the acidity of the tomatoes. It won’t make your soup sweet!
- Dried Oregano: For a touch of herby flavor!
- Basil: I like to add whole basil sprigs while the soup is simmering to let them release their flavor, and then discard later. If you don’t have fresh basil, you can add a bit of dried basil instead!
- Black Pepper: To taste.
- Heavy Cream: Heavy cream rounds out the flavors and makes this soup slightly creamy!
Here’s How to Make It
Step by Step Instructions
- Sauté Aromatics: Heat the butter in a large, heavy bottomed saucepan or Dutch oven over a medium high heat. Add the leek with a large pinch of salt, and cook until soft and just starting to color, this should take about 10 minutes. Stir in the minced garlic and cook for a further minute, until fragrant. (photos 1-5)
- Add Tomatoes: Add the canned tomatoes, followed by the vegetable broth, using a little of the broth to wash out the cans of every last bit of tomato juice. (photos 6-8)
- Add Seasonings: Stir in the brown sugar, oregano, and the whole basil sprigs and bring to the boil. Season well with salt and pepper before reducing the heat to low and leaving to simmer for 20 minutes. (photos 9-10)
- Remove from Heat & Serve: Remove the soup from the heat, discarding the basil sprigs. Add the heavy cream and blitz using a stick blender until smooth. Add more salt and pepper to taste before serving the tomato soup with more basil and a swirl of cream in each bowl. (photos 11-12)
Expert Tips
- If you prefer to use canned tomato sauce instead of fire roasted tomatoes, you totally can! Use a bit less vegetable broth, just add enough until you get your desired thickness! Also, use just 1 tsp of brown sugar and then adjust at the end according to taste. If it is overly acidic, you can add a little more sugar!
- If you don’t have an immersion blender, you can blend the soup in a stand blender. However, you have to be very careful when blending hot liquids as the lid can pop off due to the pressure! Allow the soup to cool a little bit and then hold the lid on top using a kitchen towel to avoid any messes.
- To make vegan tomato soup, replace the butter with olive oil and the heavy cream with full-fat coconut milk!
- If you prefer, you can use chicken broth instead of vegetable broth!
Frequently Asked Questions
What should I serve with tomato soup?
Tomato soup is one of those soups that goes great with a simple side of crusty bread. You can also pair it with a grilled cheese, breadsticks, homemade biscuits, focaccia bread, or garlic knots! A fresh side salad would really round out the meal, too.
How should I store leftover tomato soup?
Store any leftover roasted tomato soup in an airtight container in the fridge for up to 5 days! This soup also freezes well, up to 3 months!
More Cozy Soup Recipes to Try
- Slow Cooker Lasagna Soup
- Creamy Butternut Squash Soup
- Chicken Noodle Soup
- Zuppa Toscana
- Creamy Potato Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Tomato Soup
This Best Tomato Soup recipe is a comforting dish, with a rich flavor and smooth texture. Perfect for a quick, satisfying meal that will warm you up on a chilly day! Whether enjoyed alone or paired with a grilled cheese, this easy tomato soup never fails to hit the spot!
Servings: 6 servings
Ingredients
- 2 tbsp butter
- 1 leek - trimmed and sliced
- salt - to taste
- 2 tsp minced garlic
- 2 28 oz cans fire roasted tomatoes
- 2 ½ cups low sodium vegetable broth
- 2 tsp brown sugar
- 2 tsp dried oregano
- 2 large basil sprigs
- cracked black pepper - to taste
- ¼ cup + 2 tbsp heavy cream - plus extra to serve
Instructions
- Heat the butter in a large, heavy bottomed saucepan or Dutch oven over a medium high heat. Add the leek with a large pinch of salt, and cook until soft and just starting to color: this should take about 10 minutes. Stir in the minced garlic and cook for a further minute, until fragrant.
- Add the canned tomatoes, followed by the vegetable broth, using a little of the broth to wash out the cans of every last bit of tomato juice. Stir in the brown sugar, oregano and the whole basil sprigs and bring to the boil. Season well with salt and pepper before reducing the heat to low and leaving to simmer for 20 minutes.
- Remove the soup from the heat, discarding the basil sprigs. Add the heavy cream and blitz using a stick blender until smooth. Add more salt and pepper to taste before serving with more basil and a swirl of cream in each bowl.
Notes
- To make Tomato Soup with canned tomato sauce: substitute the fire roasted tomatoes for canned tomato sauce. Gradually add the vegetable broth to thin the soup to your liking, up to 2 cups. Add only 1 tsp of brown sugar to the soup, and add more to taste at the end when you’re checking the rest of the seasoning.
- This soup will keep in the fridge for up to 5 days, and freezes well for up to 3 months.
- For a healthier option, substitute coconut milk for the heavy cream. For a vegan option, also switch out the butter for oil. If you prefer to use canned tomato sauce instead of fire roasted tomatoes, you totally can! Use a bit less vegetable broth, just add enough until you get your desired thickness! Also, use just 1 tsp of brown sugar and then adjust at the end according to taste. If it is overly acidic, you can add a little more sugar!
- If you don’t have an immersion blender, you can blend the soup in a stand blender. However, you have to be very careful when blending hot liquids as the lid can pop off due to the pressure! Allow the soup to cool a little bit and then hold the lid on top using a kitchen towel to avoid any messes.
- To make vegan tomato soup, replace the butter with olive oil and the heavy cream with full-fat coconut milk!
- If you prefer, you can use chicken broth instead of vegetable broth!
Nutrition
Calories: 121 kcal, Carbohydrates: 18 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 419 mg, Potassium: 57 mg, Fiber: 3 g, Sugar: 9 g, Vitamin A: 1478 IU, Vitamin C: 7 mg, Calcium: 114 mg, Iron: 2 mg
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Looks so incredibly delicious! Definitely pinning!
This sounds so good! I am so in the mood for soup every day for the rest of the year after my cookie overload 🙂 I’m putting this on my list!
Looks FAB! But I can’t eat any diary. Is there a way to use something other than half-and-half and it still taste good?
I would try tripling the broth and adding a corn starch slurry. Whisk together 1/4 cup cold water with about 3 tablespoons of corn starch until dissolved. Pour this into the boiling soup, stir, and allow to thicken. I can’t promise it will taste the same but it’s an idea!
I just made this soup for supper. Loved it! Really easy and fast (less than 25 mins to the table). Thanks for sharing
This is my husband’s favorite soup I’ve ever made, and he doesn’t even like tomatoes! Haha! I love simple and QUICK meals, I’m so glad you enjoyed this Leigh!!
Thanks for posting this! I’m making this for dinner tonight and I can’t wait to try it. Just to clarify – if I am using frozen tortellini, I should thaw it but I don’t cook it before I add it to the soup? Or should I cook it first before adding? Thanks!!
If you’re using frozen tortellini, just let it thaw and beforehand and then just put it in just as the recipe calls for! Hope you enjoy it Jill! 🙂
It was delicious! Thank you. I used Trader Joe’s Roasted Red Pepper & Tomato Soup b/c that’s what I had. I also added fresh spinach and 1/2t. ground black pepper. Great additions (in my opinion!). Thanks for sharing your great recipes. I will use a lot of them.