How To Make Homemade Tomato Soup

This comfort food classic comes together with everyday pantry items and fresh vegetables you probably have right now. You'll get a restaurant-quality taste with just a few simple steps.

No fancy techniques or special equipment are needed - just honest, delicious flavors coming together in perfect harmony.

• Tomatoes: You'll find many varieties of tomatoes in the market, and yes, the variety you use here matters. Roma tomatoes are ideal for this recipe - they pack more flavor and less water than regular ones. If you can't find them, go for plum tomatoes. Salad or larger heirloom tomatoes tend to be too watery.
• Aromatics: Start with carrots to add natural sweetness and create that smooth, silky texture without any cream. Mix in onions and garlic, and these simple veggies create amazing flavors that taste like they've been cooking forever.
• Olive Oil: Good olive oil does more than just cook the veggies - it makes everything rich and smooth, helping all the tastes blend perfectly. Once it heats up with the veggies, the real magic starts.
• Balsamic Vinegar: Add just a tiny splash of balsamic vinegar - it makes the tomato taste pop and adds this perfect hint of tang that matches the natural sweetness.
• Vegetable Broth: This liquid brings everything together, making the perfect soup texture while adding deep, rich flavor.
• Salt and Pepper: These kitchen basics are crucial - salt enhances all the other flavors, while pepper adds a subtle warmth and complexity that completes the soup.
• Herbs: Thyme brings an earthy warmth, while fresh basil adds that distinctive Italian-style freshness that makes the soup truly special. If desired, you can also use other herbs.

Tools Required

• Large Pot or Dutch Oven
• Blender or Immersion Blender
• Cutting Board and Knife
• Wooden Spoon or Spatula
• Can Opener (for canned tomatoes)
• Measuring Cups and Spoons
• Ladle
• Colander or Strainer

Anyone can make this soup - perfect for using up those garden-fresh tomatoes.

Ingredients

• 2½ pounds Roma tomatoes, halved
• ¼ cup olive oil (extra-virgin)
• 1 medium yellow onion, chopped
• 4 chopped garlic cloves
• ⅓ cup chopped carrots
• Sea salt and freshly ground black pepper
• 3 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 loosely packed cup fresh basil leaves
• 1 teaspoon thyme leaves

Instructions

Step 1: Initial Prep

Get your oven nice and hot at 350°F. While it warms up, take some fresh Roma tomatoes, cut them in half the long way, and put some parchment paper on a baking sheet so nothing sticks.

Place those tomato halves cut side up on the sheet. Now comes the good part: drizzle them generously with olive oil and sprinkle with salt and pepper.

Step 2: Roasting

Put them in the oven for an hour. Your kitchen will smell amazing while they cook. Watch them shrink a bit but stay juicy inside - that's exactly what you want.

Step 3: Flavor Base

While the tomatoes roast, grab a large pot and start on the soup base. Pour olive oil into the pot over medium heat. Toss in your chopped onions and carrots. Let them cook slowly, giving them a stir now and then until the onions look clear - about 6-7 minutes.

Toss in chopped garlic and cook a couple more minutes until you can really smell it. Your kitchen should smell absolutely incredible by now.

Step 4: Bring it all Together

Once those tomatoes finish roasting, add them to the pot - juice and all. Pour in vegetable broth and add a splash of balsamic vinegar. Next, sprinkle fresh thyme leaves.

Let it bubble up then turn down the heat and simmer for 20 minutes. This is when everything comes together into pure deliciousness.

Step 5: Blend

Now comes the fun part - blending! Let the soup cool a bit first (hot soup and blenders can be tricky). If you're using a regular blender, work in batches - fill it only halfway each time, and remember to hold the lid down with a kitchen towel.

For an immersion blender, blend right in the pot until everything is smooth. Finally, add those fresh basil leaves and give them a quick pulse just to mix them in.

Step 6: Season The Soup

Taste your creation and include extra salt or pepper if required. If it seems too thick, a splash of more broth will do the trick.

Step 7: Serve

Ladle your beautiful soup into warm bowls, top with fresh basil leaves, and maybe add a drizzle of olive oil. Serve it hot alongside some crusty bread for the perfect comfort meal. Pure happiness in a bowl!

No fresh tomatoes? No problem! Get some canned ones - they are your secret weapon for preparing delicious soup any time. They're already peeled and ripe, making your soup prep even easier.

This version gets extra creamy and rich with the addition of coconut milk (or heavy cream) and butter, creating a velvety smooth texture that'll make you forget you didn't use fresh tomatoes.

Ingredients

• 2 (28-ounce) cans diced tomatoes
• 2-3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 2 medium chopped carrots
• 6 garlic cloves, chopped
• 3 cups vegetable broth
• 2 tablespoons balsamic vinegar
• 1⅓ cups coconut milk ( full-fat) or heavy cream
• Sea salt
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes

Instructions

Step 1: Start Your Flavor Base

Grab your favorite large pot or Dutch oven and place it over medium heat. Drop in the butter and watch it melt, then add your olive oil. Once they're warm and cozy together, toss in those chopped aromatics (carrots, onion, garlic).

Add just a pinch of salt - this helps the vegetables release their flavors. Let everything cook slowly for about 8 minutes, giving it an occasional stir.

Step 2: Build Your Soup

Pour in those canned tomatoes with all their juicy goodness. Add your vegetable broth, then pour in that rich coconut milk or heavy cream. Throw in some dried thyme and red pepper flakes - these will add wonderful depth to the dish.

Add your salt and several grinds of fresh black pepper. Keep the spoon moving to mix everything up real nice. Those flavors need to get friendly with each other.

Drop the heat down and let the pot bubble gently for about 20-25 minutes. Give it a good every stir now and then. Watch those carrots get soft and tender while all the flavors become friends with each other.

Step 3: Blend

Now let's create that perfect, creamy texture while keeping some chunks for interest. First, scoop out about 4 cups of the soup and set it aside. This is what gives your soup that lovely texture contrast.

Take the remaining soup and carefully transfer it to your reliable blender. Blend until it's smooth - this might take a minute or two. If you're using an immersion blender instead, blend right in the pot until you get that desired consistency.

Just be careful of hot splashes! Once it's smooth as silk, pour the blended soup back into your pot and add back that chunky soup you set aside. Stir everything together.

Step 4: Final Adjustments

Taste your dish and adjust the seasoning. Maybe shake in a bit more salt, or grind some fresh pepper over top. If it looks too thick, just splash in some more broth or cream until it looks just right.

Let it simmer for another minute to heat everything through evenly.

Step 5: Enjoy

Ladle your beautiful soup into warm bowls, and if you're feeling fancy, add a drizzle of olive oil or cream on top. A few cracks of fresh pepper on top make each bowl look like it came from a fancy restaurant. This soup works great for any meal, any day!

Even the most careful cooks can run into soup surprises! Don't worry if your tomato soup isn't turning out exactly as planned. Most common issues have simple fixes that'll get your soup back on track.

Soup is too watery

Solution: First check your tomato choice. Roma or plum tomatoes are your best friends here - they're meatier and less watery than regular tomatoes. Using canned? Look for "paste" or "whole" varieties instead of diced.

Already made the soup and it's too thin? No problem! Just take the lid off and let it cook a while longer. The extra water will float away into steam, leaving all the good flavors behind.

Soup tastes bland

Solution: Start with salt and pepper - they're the foundation of good flavor. Sometimes a splash of vinegar works, brightening everything up.

A tiny pinch of sugar can help balance flavors, and if you're feeling adventurous, a dash of hot sauce adds exciting depth without making things spicy.

Texture is too chunky or too smooth

Solution: For super smooth soup, blend in small batches. Want it chunkier? Keep some pieces unblended or use your immersion blender with a light touch. You can always blend more later, but once it's smooth, there's no going back!

Tomato soup is too acidic

Solution: Try adding a small pinch of sugar or a splash of cream. A little baking soda can also help mellow things out. Just add tiny amounts at a time and taste as you go.

Lack of depth in flavor

Solution: Make sure you're taking time with those aromatics. Letting onions, garlic, and spices cook slowly in oil or butter before adding tomatoes creates an amazing flavor base. A knob of butter or drizzle of healthy olive oil near the end can work wonders too.

Soup is too thick

Solution: Include more broth or water to thin out the soup. Gradually add until you reach your desired consistency.

• Start with great tomatoes: Be sure to select the ripest, juiciest tomatoes for fresh soup. When fresh ones aren't around, grab some good canned ones. Try San Marzano tomatoes - they're super sweet and not too acidic, whether fresh or canned.
• Take your time: Cook those onions nice and slow until they turn soft and golden. Don't rush - those extra minutes make all the difference. Same with garlic - let it get fragrant but watch so that it doesn't turn brown and bitter.
• Watch the Heat: Keep the soup bubbling softly, not boiling like crazy. This makes everything taste better and keeps it smooth. Adding cream or coconut milk? Wait till the end and heat it gently so it doesn't get lumpy.
• Seasoning part: Add salt gradually throughout cooking, not all at once. This builds layers of flavor. Fresh herbs should go in near the end to keep their bright taste. Dried herbs can go in earlier to fully release their flavors.
• Top it Off Right: A little drizzle of good olive oil, some swirled cream, fresh herbs, or crunchy homemade croutons turn good soup into something special.
• Serve it Hot: This soup tastes best when it's nice and warm - not too hot, not too cool.
• Save Some for Later: This soup usually tastes even better tomorrow after all the flavors get cozy together. Just warm it up slowly and maybe add a splash more broth if it got thick in the fridge.

Yes, surely it is! This soup isn't just tasty - it's loaded with good stuff! Each bowl brings vitamins A and C, potassium, and antioxidants, especially lycopene.

Cooking tomatoes actually helps your body absorb all these good nutrients better than eating them raw. Plus, cooking makes the fiber easier on your stomach.

Perfect for lunch or starting dinner, especially when it's cold outside and you need something warm and filling.

Feeling sick? This soup helps! The vitamin C boosts your immune system, and warm soup feels great on a sore throat. Those antioxidants fight inflammation and help keep your heart healthy - they might even help prevent some cancers.

But here's the thing about store soup - watch out for all the salt and sugar they sneak in there. The creamy ones made with heavy cream can be pretty heavy on calories and saturated fat too.

This soup might not be a good choice if you have acid reflux or heartburn. Tomatoes can be quite acidic. Some individuals with arthritis might want to go easy on it too, since tomatoes can sometimes make joints feel worse.

For the healthiest version, make it yourself using fresh tomatoes or low-salt canned ones. Try coconut milk instead of heavy cream to keep it lighter.

• Grilled Cheese Sandwich: The ultimate comfort food duo! A golden-brown, crispy sandwich filled with melty cheese perfectly complements the smooth, tangy soup.
• Green Salad: Want something lighter? Mix up some fresh greens with a simple dressing, cucumber, and tiny tomatoes. The cool crunch works great next to hot soup.
• Grilled Veggies: Throw some zucchini, peppers, and eggplant on the grill or in the oven. Add olive oil and herbs - so good with soup! Grill or roast the vegetables; it's up to you.
• Crunchy Stuff: Toss on some croutons or crackers. Oyster crackers or cheese ones work great. Add them right before eating so they stay crunchy.
• Cheese Crisps: Make little wafers of crispy parmesan for fancy flair. Put them on top or break them up and dip them in the soup.

In the Fridge

Let your soup cool completely before storing - this usually takes about an hour. Put it in a container that seals tight and don't forget to leave a little room at the top. It'll stay good in the fridge for 3-4 days.

Glass containers work best - tomatoes won't leave red stains like they do on plastic. Always check for any unusual smell or appearance before reheating.

In the Freezer

Want to freeze soup? This soup freezes great! Just skip the cream for now; you can add it later when you warm it up. Use freezer-safe containers or those thick freezer bags. Leave about an inch empty at the top - soup expands when it freezes.

Label with the date - it'll keep well for up to 3 months. For easier thawing, freeze in individual portions.

Reheating Your Soup

Heat it up slow on the stove, medium-low heat. Give it a stir every now and then. If it looks too thick, splash in some broth or water.

For frozen soup - Thaw overnight in the fridge first. Microwave works too - use medium power and stir every minute for even heating. If your soup is separated while stored, just give it a good whisk while reheating.

Always heat until steaming hot, but avoid boiling as this can affect the texture and taste.