5.0 from 66 votes
Classic Tomato Soup
My favorite tomato soup recipe! It's creamy, rich in flavor, and made with simple ingredients for the best easy dinner idea. Watch the video below to see how I make this in my kitchen.
Prep Time
5 mins
Cook Time
5 mins
Total Time
43 mins
Servings: 8 servings
Calories: 112 kcal
Course:
Soup , Dinner
Cuisine:
American
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.
Cup of Yum
Notes
- ½ to 1 cup more broth. This will also extend the servings a bit.
- 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 Information
Calories
112kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
727mg
(30%)
Potassium
451mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1600IU
(32%)
Vitamin C
22mg
(24%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 112
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 727mg | 30% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 22mg | 24% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.