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Tomato Soup Recipe

This velvety smooth tomato soup recipe has a beautiful tomato flavor that's enhanced with a common pantry staple. This soup spends just 30 minutes on the stove, making it ideal for weeknight dinners or snow day lunches. Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings, approximately 1 cup per serving
Calories: 149 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 4 Tablespoons unsalted butter
  • 3 3 cups sweet or yellow onion diced (about 2 medium-sized onions)
  • 1 ½ 1 ½ Tablespoons minced garlic  about 5 cloves
  • 1 ½ 1 ½ Tablespoons all-purpose flour
  • 2 28 2 28 oz cans whole peeled tomatoes I like to use Cento or other brands of San Marzano when I can find them
  • 2 2 cups chicken broth
  • ¼ ¼ cup finely sliced basil
  • 2 2 Tablespoons granulated sugar
  • ¼ ¼ teaspoon table salt
  • ½ ½ teaspoon ground black pepper
  • ⅓ ⅓ cup heavy cream
  • ¼ ¼ teaspoon baking soda
  • shredded or grated Parmesan cheese for topping

Instructions

    Cup of Yum
  1. Place butter in a large pot over medium heat and cook until melted.
  2. Add diced onion and cook, stirring frequently, until softened (about 5-8 minutes).
  3. Add garlic and cook until fragrant (about 30 seconds).
  4. Sprinkle flour into the pot and use a spatula to stir until no lumps remain. Continue to cook another 30-60 seconds, while stirring.
  5. Add tomatoes and their juices, crushing and smashing them with your spatula and scraping the bottom of the pot as you add them until no large pieces remain.
  6. Stir in chicken broth, basil, sugar, salt and black pepper and stir well.
  7. Bring soup to a boil. Once boiling, reduce heat and simmer, uncovered, for 20-30 minutes to allow the flavors to develop.
  8. After simmering, use an immersion blender to puree the soup until completely smooth (alternatively, puree the soup in batches using a traditional blender and then return to the pot).
  9. Stir in cream and baking soda, stirring until smooth, cohesive in color, and not foamy. Taste-test and add salt and pepper as needed.
  10. Portion into bowls and serve topped with grated parmesan cheese. This soup is excellent for dipping grilled cheese or just served with a side salad and some crusty artisan bread!

Notes

  • This recipe was specifically written for canned whole tomatoes, as fresh tomatoes simply do not guarantee the same flavor and results (you can see my post for more information on this).
  • Crushed tomatoes may be substituted in a pinch but are not my preference.
  • Heavy cream, whipping cream, double cream, or heavy whipping cream will work well in this recipe. I don’t recommend using whole milk or anything with less fat as it could cause the soup to curdle. While I have not tried this recipe with full-fat coconut milk, I suspect it could work as a non-dairy alternative.
  • A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.
  • Store in an airtight container in the refrigerator for up to 5 days. This recipe also freezes well and will keep frozen for several months.

Nutrition Information

Serving 1serving Calories 149kcal (7%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 29mg (10%) Sodium 481mg (20%) Potassium 355mg (10%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 488IU (10%) Vitamin C 19mg (21%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings, approximately 1 cup per serving

Amount Per Serving

Calories 149

% Daily Value*

Serving 1serving
Calories 149kcal 7%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 481mg 20%
Potassium 355mg 8%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 488IU 10%
Vitamin C 19mg 21%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.