ADVERTISEMENT
ADVERTISEMENT

The Ultimate Homemade Tomato Soup: A Beginner-Friendly Classic

Sharing is caring!

There’s something incredibly comforting about a warm bowl of tomato soup, especially when paired with a crispy, gooey grilled cheese sandwich. This homemade tomato soup recipe takes a simple yet flavorful approach, using canned tomatoes to create a rich, creamy, and satisfying dish that’s leagues ahead of anything from a can. The best part? It’s incredibly easy to make, requiring just a handful of pantry staples and about 25 minutes of your time. Whether you’re looking for a cozy lunch, a quick weeknight dinner, or a dish that reminds you of childhood, this tomato soup is the perfect choice.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Ultimate Homemade Tomato Soup: A Beginner-Friendly Classic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a bowl of The Ultimate Homemade Tomato Soup—a classic comfort dish that’s smooth, rich, and packed with deep tomato flavor! This beginner-friendly recipe is made with wholesome ingredients and comes together effortlessly. Whether you like it silky smooth or with a little texture, this soup is guaranteed to become a staple in your kitchen. Perfect for dipping crusty bread or pairing with a gooey grilled cheese, it’s the ultimate cozy meal for any season!

#TomatoSoupLover #HomemadeComfort #EasyAndDelicious #SoupPerfection #ClassicRecipes #SimpleCooking #CozyEats #FreshAndFlavorful #WarmAndSatisfying #MadeFromScratch

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

  • Olive oil or butter (3 tablespoons) – Adds richness and depth to the soup. Use butter for a creamier taste or olive oil for a lighter option.
  • Onion (1 medium or large) – Enhances the flavor base of the soup with its natural sweetness.
  • Kosher salt (1 ½ teaspoons) – Helps bring out the flavors of the ingredients.
  • Black pepper (½ teaspoon) – Adds warmth and a mild kick.
  • Red pepper flakes (¼ teaspoon, or to taste) – Adds a subtle heat. Feel free to omit if you prefer a milder soup.
  • Dried oregano (1 tablespoon) – Provides an earthy depth that complements the tomatoes.
  • Dried basil (½ teaspoon) – Enhances the classic tomato-basil pairing.
  • Garlic (3 cloves, minced) – Gives the soup a robust, savory note.
  • Whole canned tomatoes (28 oz can) – The base of the soup, offering deep, rich tomato flavor.
  • Fire-roasted diced tomatoes (15 oz can) – Adds a smoky sweetness that enhances the soup’s complexity. If unavailable, regular diced tomatoes work too.
  • Chicken broth (4 cups) – Helps create the perfect consistency. Substitute with vegetable broth for a vegetarian version.
  • Heavy cream (½ to 1 cup) – Gives the soup its luxurious creaminess. For a lighter alternative, use half-and-half or coconut milk.
  • Fresh basil (½ cup, chopped) – Optional, but highly recommended for a bright, fresh flavor boost.

Instructions

  • Sauté the aromatics – Heat a large soup pot over medium-high heat. Add the olive oil or butter and allow it to warm up. Once hot, add the chopped onion. Sprinkle in the salt, black pepper, red pepper flakes, dried oregano, and dried basil. Sauté for about 5-8 minutes, stirring occasionally, until the onions soften and start to brown slightly.
  • Add the garlic – Stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to let it burn, as burnt garlic can make the soup taste bitter.
  • Add the tomatoes – Pour in both the whole canned tomatoes (with juices) and the fire-roasted diced tomatoes (with juices). Stir everything together, breaking up the whole tomatoes slightly with a spoon.
  • Add the broth – Pour in the chicken broth and stir to combine. Increase the heat to high and bring the soup to a boil.
  • Simmer the soup – Once boiling, reduce the heat to a low simmer. Let the soup cook for at least 10 minutes, stirring occasionally. If you have extra time, let it simmer for up to 45 minutes to develop a richer flavor.
  • Blend until smooth – Turn off the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches. Be sure to leave room in the blender to allow steam to escape, and cover the lid with a towel to prevent splatters.
  • Add the cream – Return the blended soup to the pot and gently reheat if necessary. Slowly stir in ½ to 1 cup of heavy cream until fully incorporated. Adjust seasoning to taste.
  • Finish with fresh basil – Stir in the chopped fresh basil or use it as a garnish for each serving.
  • Serve and enjoy – Ladle the soup into bowls and pair with grilled cheese sandwiches or crusty bread for dipping.

Notes

  • How to avoid curdling – If adding cream to a very hot soup, it can sometimes curdle. To prevent this, temper the cream by mixing a small amount of hot soup into the cream before adding it back to the pot.
  • Making it vegan – Swap out the butter for olive oil, use vegetable broth instead of chicken broth, and replace the cream with coconut milk or cashew cream.
  • Thick or thin soup? – If you prefer a thicker soup, let it simmer longer to reduce. For a thinner consistency, add a bit more broth or water.
  • No immersion blender? – A regular blender works fine, but blend in small batches to avoid splatters. Let the soup cool slightly before blending.
  • Customizing the flavor – For a smoky twist, add a teaspoon of smoked paprika. Want extra richness? Stir in a handful of grated Parmesan cheese before serving.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Why This Recipe is Perfect for Beginners

Making homemade soup might sound intimidating, but this recipe proves otherwise. It requires minimal chopping, no fancy techniques, and just one pot. Since we’re using canned tomatoes, there’s no need for peeling or seeding fresh ones, making the entire process even simpler. The soup also comes together quickly, making it ideal for busy cooks who want a homemade meal without spending hours in the kitchen. Plus, the creamy texture and well-balanced flavors make it a family favorite that even picky eaters will love.

Ingredients and Substitutions

To keep things simple and accessible, this recipe uses easy-to-find ingredients. Here’s what you’ll need:

  • Olive oil or butter (3 tablespoons) – Adds richness and depth to the soup. Use butter for a creamier taste or olive oil for a lighter option.
  • Onion (1 medium or large) – Enhances the flavor base of the soup with its natural sweetness.
  • Kosher salt (1 ½ teaspoons) – Helps bring out the flavors of the ingredients.
  • Black pepper (½ teaspoon) – Adds warmth and a mild kick.
  • Red pepper flakes (¼ teaspoon, or to taste) – Adds a subtle heat. Feel free to omit if you prefer a milder soup.
  • Dried oregano (1 tablespoon) – Provides an earthy depth that complements the tomatoes.
  • Dried basil (½ teaspoon) – Enhances the classic tomato-basil pairing.
  • Garlic (3 cloves, minced) – Gives the soup a robust, savory note.
  • Whole canned tomatoes (28 oz can) – The base of the soup, offering deep, rich tomato flavor.
  • Fire-roasted diced tomatoes (15 oz can) – Adds a smoky sweetness that enhances the soup’s complexity. If unavailable, regular diced tomatoes work too.
  • Chicken broth (4 cups) – Helps create the perfect consistency. Substitute with vegetable broth for a vegetarian version.
  • Heavy cream (½ to 1 cup) – Gives the soup its luxurious creaminess. For a lighter alternative, use half-and-half or coconut milk.
  • Fresh basil (½ cup, chopped) – Optional, but highly recommended for a bright, fresh flavor boost.

Step-by-Step Instructions

  1. Sauté the aromatics – Heat a large soup pot over medium-high heat. Add the olive oil or butter and allow it to warm up. Once hot, add the chopped onion. Sprinkle in the salt, black pepper, red pepper flakes, dried oregano, and dried basil. Sauté for about 5-8 minutes, stirring occasionally, until the onions soften and start to brown slightly.
  2. Add the garlic – Stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to let it burn, as burnt garlic can make the soup taste bitter.
  3. Add the tomatoes – Pour in both the whole canned tomatoes (with juices) and the fire-roasted diced tomatoes (with juices). Stir everything together, breaking up the whole tomatoes slightly with a spoon.
  4. Add the broth – Pour in the chicken broth and stir to combine. Increase the heat to high and bring the soup to a boil.
  5. Simmer the soup – Once boiling, reduce the heat to a low simmer. Let the soup cook for at least 10 minutes, stirring occasionally. If you have extra time, let it simmer for up to 45 minutes to develop a richer flavor.
  6. Blend until smooth – Turn off the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches. Be sure to leave room in the blender to allow steam to escape, and cover the lid with a towel to prevent splatters.
  7. Add the cream – Return the blended soup to the pot and gently reheat if necessary. Slowly stir in ½ to 1 cup of heavy cream until fully incorporated. Adjust seasoning to taste.
  8. Finish with fresh basil – Stir in the chopped fresh basil or use it as a garnish for each serving.
  9. Serve and enjoy – Ladle the soup into bowls and pair with grilled cheese sandwiches or crusty bread for dipping.

Beginner Tips and Notes

  • How to avoid curdling – If adding cream to a very hot soup, it can sometimes curdle. To prevent this, temper the cream by mixing a small amount of hot soup into the cream before adding it back to the pot.
  • Making it vegan – Swap out the butter for olive oil, use vegetable broth instead of chicken broth, and replace the cream with coconut milk or cashew cream.
  • Thick or thin soup? – If you prefer a thicker soup, let it simmer longer to reduce. For a thinner consistency, add a bit more broth or water.
  • No immersion blender? – A regular blender works fine, but blend in small batches to avoid splatters. Let the soup cool slightly before blending.
  • Customizing the flavor – For a smoky twist, add a teaspoon of smoked paprika. Want extra richness? Stir in a handful of grated Parmesan cheese before serving.

Serving Suggestions

  • Classic grilled cheese – The ultimate pairing. Make a simple grilled cheese with your favorite cheese and bread for a perfect dunking experience.
  • Croutons or toasted bread – Add crunch with homemade croutons or serve with a slice of buttered and toasted sourdough.
  • Fresh herbs and toppings – Garnish with fresh basil, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese for extra flavor.
  • Protein boost – Stir in shredded cooked chicken for a heartier meal.

Storage and Make-Ahead Tips

  • Refrigeration – Store leftover soup in an airtight container in the fridge for up to 5 days.
  • Freezing – This soup freezes well! Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat.
  • Reheating – Warm the soup over low heat on the stove, stirring occasionally. If it thickens too much, add a splash of broth or water to adjust the consistency.

Conclusion

This homemade tomato soup is proof that simple ingredients can create something truly comforting and delicious. With its rich, velvety texture and deep tomato flavor, it’s a go-to recipe for busy weeknights, cozy weekends, or whenever you need a quick, satisfying meal. Beginners will appreciate how easy it is to make, while seasoned cooks will love the versatility and depth of flavor. Pair it with a crispy grilled cheese, top it with fresh basil, and enjoy a bowl of homemade goodness that’s far better than anything from a can. Try it today and share your thoughts—what’s your favorite way to enjoy tomato soup?

ADVERTISEMENT

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star