Description
Homemade Tomato Soup is creamy, comforting, and made in under 30 minutes with simple pantry staples. Rich in flavor, smooth in texture, and finished with cream and fresh basil, this easy soup recipe is perfect for weeknights, meal prep, or pairing with grilled cheese for the ultimate cozy meal.
Ingredients
3 tbsp (45 ml) olive oil or butter
1 medium to large onion, chopped (about 200 g)
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper
¼ tsp (0.5 g) red pepper flakes (or to taste)
1 tbsp (3 g) dried oregano
½ tsp (1 g) dried basil
3 cloves garlic, minced (about 1 tbsp / 9 g)
1 can (28 oz / 800 g) whole tomatoes with juices
1 can (15 oz / 425 g) fire-roasted diced tomatoes with juices
4 cups (960 ml) chicken broth
½ to 1 cup (120–240 ml) cream
½ cup (15 g) fresh basil, chopped
Instructions
Heat olive oil or butter in a large soup pot over medium-high heat. Add onion, salt, pepper, red pepper flakes, oregano, and dried basil. Sauté 5–8 minutes until soft and golden.
Stir in garlic and cook 1 minute. Add both cans of tomatoes with juices, stirring well.
Pour in broth. Bring to a boil, then reduce to simmer for 10–45 minutes (longer for richer flavor).
Blend smooth with an immersion blender (or blend in batches in a countertop blender).
Stir in cream, adjusting amount to desired richness.
Add chopped basil just before serving.
Ladle hot into bowls and enjoy with grilled cheese or bread.
Notes
Simmer longer for deeper flavor (up to 45 minutes).
For dairy-free, swap cream with coconut or cashew cream.
Adjust spice with more/less red pepper flakes.
Rustic option: mash with potato masher instead of blending.
Vegetarian-friendly with veggie broth; naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes (longer if simmered)
- Category: Soup, Dinner
- Method: One-pot simmer, blended
- Cuisine: American / Italian-inspired