- Heat olive oil or butter in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Add canned tomatoes (with juices) and broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Use an immersion blender or transfer in batches to a blender and puree until smooth.
- Return to pot, add sugar if desired, basil, and season with salt and pepper. Simmer for 5 more minutes.
- For a creamy version, stir in heavy cream or milk just before serving.
- Serve hot with a side of grilled cheese, crusty bread, or croutons.
Serving and Storage
Serve this soup hot as a comforting meal or starter. It’s perfect for fall and winter evenings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2 months—just add cream after thawing if using.
Tips
- Use high-quality canned tomatoes for the best flavor.
- Adjust seasoning at the end for optimal taste.
- Add a pinch of red pepper flakes for a subtle kick.
- Fresh herbs like thyme or parsley can be added for extra flavor.
Conclusion
Classic Tomato Soup is simple, healthy, and bursting with flavor. It’s a quick, comforting dish that will warm your home and satisfy the whole family. Keep following for more easy, wholesome recipes that bring joy to your table!
FAQ
Can I make this soup vegan?
Yes, use olive oil and vegetable broth, and skip the cream or use a plant-based alternative.
Can I use fresh tomatoes?
Yes, use about 6–8 large ripe tomatoes, peeled and chopped. Cook a little longer for deeper flavor.
Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store in the refrigerator for up to 3 days.
Can I add other vegetables?
Carrots or roasted red peppers can be added for extra sweetness and depth of flavor.