5.0 from 240 votes
Tomato Soup Recipe
The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 364 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 ½ pounds Roma tomatoes, sliced lengthwise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, minced
- 1 (28 ounce) can crushed tomatoes
- 2 cups basil leaves, roughly chopped
- 2 tablespoons dried basil
- 1 tablespoon sugar
- 2 cups low sodium chicken broth
- salt and pepper to taste
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F.
- Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast tomatoes for about 45 minutes.
- While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
- Add onion and sauté for 5 minutes.
- Stir in the garlic and thyme and sauté for another 5 minutes.
- Add crushed tomatoes, basils and sugar. Season with salt and pepper.
- Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
- Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
- Continue to simmer soup, for about 15 minutes, stirring occasionally.
- Carefully pour soup into a blender and blend until smooth.
- Pour soup back into the pot and stir in the cream until fully incorporated.
- Simmer the soup for 2 to 3 minutes before ladling into bowls.
- Top each soup with fresh basil leaves. Serve.
Cup of Yum
Notes
- **Makes about 1 3/4 quarts, each serving is about 1 1/4 cups**
- Make Ahead and Freezing Instructions
- Make Ahead
- Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.
- Freezing
- Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.
- Variations
- As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
- We love the tomato-basil combination of flavors, but if you're more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
- If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
- If you have an immersion blender, you can use that to puree the soup instead of a blender.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
60mg
(3%)
Potassium
696mg
(20%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2907IU
(58%)
Vitamin C
32mg
(36%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 60mg | 3% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2907IU | 58% |
| Vitamin C | 32mg | 36% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.