Good tomato soup does not need fresh summer tomatoes. Canned whole tomatoes are picked and packed at their peak, which makes them one of the best pantry ingredients you can buy. This soup takes about 30 minutes, uses one pot, and turns out silky and full of flavor.
Serves: 4. Prep: 10 minutes. Cook: 25 minutes.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces / 800 g) whole peeled tomatoes, with juice
- 2 cups (475 ml) chicken or vegetable broth
- 1 teaspoon sugar, to taste
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup (120 ml) heavy cream or half-and-half, optional
- Fresh basil or a pinch of dried oregano, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and translucent but not browned.
- Add the garlic and tomato paste. Cook for 1 to 2 minutes, stirring, until the paste darkens slightly and smells rich.
- Pour in the canned tomatoes with their juice and the broth. Break up the tomatoes with a spoon.
- Add the sugar, salt and pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 15 to 20 minutes.
- Blend the soup until smooth, using an immersion blender in the pot, or carefully in batches in a regular blender. If using a regular blender, fill it no more than halfway and vent the lid, since hot liquid expands.
- Stir in the cream, if using, and warm gently. Taste, and adjust the salt, pepper and sugar.
- Serve hot, topped with basil and a drizzle of olive oil.
Why each step matters
- Cooking the onion slowly builds sweetness and a savory base.
- Toasting the tomato paste deepens flavor and removes its raw, tinny taste.
- A little sugar balances the natural acidity of canned tomatoes. Start with ½ teaspoon and taste.
- Blending gives a smooth, creamy texture even without much dairy.
Dairy-free and lighter options
- Skip the cream and use olive oil instead of butter. The soup is still smooth.
- For creaminess without dairy, blend in ½ cup of canned white beans, or ¼ cup of cashews soaked in hot water for 15 minutes.
- Coconut milk works too, though it adds a slight coconut flavor.
Ways to change it up
- Roasted version: roast the onion and a few garlic cloves with a tablespoon of oil at 425°F for 25 minutes before adding them to the pot. See our roasting guide.
- Spicy: add ¼ teaspoon red pepper flakes or a pinch of smoked paprika.
- Herby: simmer a sprig of thyme or a bay leaf and remove it before blending.
- Smoky: use fire-roasted canned tomatoes.
- Pesto swirl: add a spoonful of pesto to each bowl.
What to serve with it
Grilled cheese is the classic partner. Crusty bread, toasted croutons, a green salad dressed with a simple vinaigrette or a spoonful of cooked rice stirred into the bowl all turn it into a full meal.
Storing and freezing
Cool the soup and refrigerate in a covered container for up to four days. For the best freezer result, freeze the soup before adding cream and stir it in when reheating, since dairy can separate. Frozen soup keeps well for about three months. See our guide to freezer-friendly meals.
Troubleshooting
Too acidic or sharp: add a little more sugar, butter or cream, or a pinch of baking soda (just ⅛ teaspoon at a time), which neutralizes acid but can make the soup foam.
Too thick: thin with broth or water.
Too thin: simmer uncovered for a few more minutes to reduce.
Bland: it probably needs more salt. Add it gradually and taste each time.
Using fresh tomatoes instead
In summer, you can replace the canned tomatoes with about two pounds of ripe tomatoes. Halve them and roast cut side up at 425°F for 30 to 40 minutes, until soft and lightly charred. Then add them to the pot with the broth and simmer for ten minutes before blending. Pass the soup through a strainer if you want it perfectly smooth, since the skins and seeds can leave a slightly rough texture.
Out of season, canned tomatoes are the better choice. They are picked ripe and have more consistent flavor than pale, mealy supermarket tomatoes in winter.
