Homemade Tomato Soup is a cozy embrace in a bowl, perfect for those chilly evenings when all you want is something warm and comforting. This luscious soup is not only incredibly satisfying but also incredibly easy to whip up. With its velvety texture and rich flavor, you might never want to buy a can of soup again! The sweet aroma of sautéed onions and garlic fills the kitchen, making it a delightful experience from start to finish.

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It’s amazing how something as simple as tomatoes, basil, and cream can come together to create a symphony of flavors. One of the best things about this homemade tomato soup is that it can be customized to suit your tastes. Whether enjoyed with a grilled cheese sandwich for a nostalgic vibe or garnished with fresh basil for a touch of elegance, this soup is versatile enough to fit any occasion. I can’t wait for you to try making this delightful dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Tomato Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Homemade Tomato Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, including prep!
Irresistible Flavor: Each spoonful is bursting with the fresh taste of San Marzano tomatoes.
Eye-Catching Appeal: The rich red color makes it a visual delight in any bowl.
Flexible Serving: Perfect for a cozy dinner, lunch, or even as an appetizer for gatherings.
Diet-Friendly Options: Make it lighter by skipping the cream or swapping it with a dairy-free alternative.

Ingredients You’ll Need

3 tablespoons olive oil: For sautéing aromatic vegetables, adding richness and flavor.
1 small sweet onion, diced (about 1.5 cups): The base flavor, providing a subtle sweetness.
4 cloves garlic, minced: Essential for an aromatic foundation; use fresh garlic for the best taste.
2 tablespoons tomato paste (or 1 tbsp double-concentrated): Intensifies the tomato flavor; double-concentrated gives a deeper taste.
2 teaspoons dried basil: This herb rounds out the flavor; fresh basil can be used, but adjust the quantity.
56 ounces (1588g) canned whole peeled San Marzano tomatoes (two 28oz/794g cans): The stars of this soup! They add sweetness and a rich texture; if unavailable, other whole peeled tomatoes work too.
2 cups (480g/ml) chicken stock: Adds depth and savory flavor; vegetable stock can also be used for a vegetarian version.
1 tablespoon granulated sugar: Balances acidity from the tomatoes; feel free to reduce or omit if preferred.
1 teaspoon salt: Essential for enhancing all the flavors.
1/2 teaspoon freshly cracked black pepper: Adds warmth and a bit of spice.
1/2 cup (120g/ml) heavy cream, at room temperature: Creates a luxurious, creamy texture; substitute with coconut cream for a dairy-free alternative.
Optional: crushed red pepper flakes, to taste: For those who like a little heat!

How to Make Homemade Tomato Soup

Sauté the Aromatics: Begin by heating 3 tablespoons of olive oil in a large stainless steel stockpot or enameled Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. This gentle cooking draws out the sweetness from the onion.
Add Garlic and Herbs: Stir in 4 minced garlic cloves and continue to cook for about 1 minute, allowing the aroma to permeate your kitchen. Next, add 2 tablespoons of tomato paste and 2 teaspoons of dried basil; cook for an additional 2-3 minutes. This step deepens the flavors, making them pop.
Combine Tomatoes and Broth: Pour in the two cans of 28-ounce whole peeled San Marzano tomatoes along with their juices, 2 cups of chicken stock, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of freshly cracked black pepper. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes. If you prefer a thicker soup, allow it to simmer a bit longer, letting the flavors meld beautifully.
Blend Until Smooth: Remove the pot from heat. Using an immersion blender, puree the soup until it reaches a smooth consistency. Alternatively, let the soup cool slightly and carefully transfer it to a regular blender, blending in batches if necessary. This will help you achieve that creamy texture we all love.
Add Cream and Serve: Stir in 1/2 cup of heavy cream, whisking until well combined. Taste your creation and adjust the seasoning as necessary, perhaps adding crushed red pepper flakes if you enjoy heat. Serve the soup warm, perhaps accompanied by your favorite crusty bread.
Store the Leftovers: Place any leftovers in a covered container and store them in the refrigerator for up to one week. To reheat, simply pour the soup into a pot and warm over medium heat until heated through.

Storing & Reheating

Homemade Tomato Soup can be stored at room temperature for up to 2 hours after cooking. After that, it’s best to refrigerate it in an airtight container for up to one week. For longer storage, you can freeze the soup for up to 3 months. To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally. The texture may alter slightly after freezing, but a quick whisk or blending can refresh its creamy consistency.

Chef’s Helpful Tips

For a richer flavor, use roasted garlic instead of raw.
Be cautious with the simmering time; don’t overcook, as longer cooking can mute the fresh tomato flavor.
If the soup is too acidic, add a bit more sugar or a splash of balsamic vinegar to balance it.
Experiment with toppings like fresh basil, croutons, or a sprinkle of Parmesan cheese for added texture and flavor.
Make it a day ahead! Tomato soup often tastes better the next day after the flavors have had time to meld.

Homemade Tomato Soup is not only comforting but also customizable to your taste preferences. Consider trying out variations, whether it’s adding in roasted vegetables or a handful of spinach for a nutritional boost. I encourage you to play with flavors and textures until it’s just right for you!

Recipe FAQs

Can I use fresh tomatoes instead of canned?

Yes, absolutely! If you’re using fresh tomatoes, about 3-4 pounds of ripe tomatoes will work. Blanch, peel, and chop them before adding them to the soup. Just be ready for a slightly different texture and more time to prepare.

How can I make this soup vegetarian or vegan?

To make the soup vegetarian or vegan, simply substitute the chicken stock with vegetable stock and omit the heavy cream or replace it with coconut cream or cashew cream for a dairy-free version.

Can I freeze this soup?

Yes! Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Just remember to let it thaw in the refrigerator overnight before reheating.

How do I thicken the soup if it’s too thin?

If you find the soup too thin, continue to simmer it uncovered for a while to reduce the liquid. Alternatively, you can blend a small amount of cooked potato or use a slurry of cornstarch and water to thicken it up.

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