Tomato soup is pure cozy in a bowl—rich, smooth, and full of flavor that warms you from the inside out. This version is creamy without being heavy, balancing the natural sweetness of tomatoes with the savory richness of garlic, onion, and a touch of herbs.
Whether you’re dipping grilled cheese, topping it with croutons, or sipping it straight from a mug, this soup is a weeknight lifesaver and a feel-good favorite.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 25 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in the fridge for up to 4 days or freeze for up to 2 months.
Ingredients List
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 can (800g / 28 oz) whole peeled tomatoes
- 1/2 teaspoon dried basil (or 1 tablespoon fresh)
- 1/4 teaspoon dried thyme
- 1 cup vegetable broth (or more for thinner soup)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1/2 cup heavy cream or milk (optional, for creaminess)
- Fresh basil or croutons (for garnish)
Instructions
- Heat olive oil in a pot over medium heat. Add onions and sauté for 5 minutes until soft.
- Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
- Add tomatoes (with juices), basil, thyme, broth, and sugar. Break up tomatoes with a spoon.
- Bring to a simmer. Cook uncovered for 15–20 minutes, stirring occasionally.
- Use an immersion blender (or regular blender in batches) to puree until smooth.
- Stir in cream or milk, if using, and season with salt and pepper to taste. Heat gently but don’t boil.
- Serve warm with fresh basil or croutons on top.
Recipe Notes / Tips
- For a roasted twist, use fire-roasted canned tomatoes or roast fresh tomatoes beforehand.
- Add a pinch of red pepper flakes for heat.
- Use coconut milk instead of cream for a dairy-free version.
Nutrition Info (approx. per serving with cream)
- Calories: 180
- Carbs: 14g
- Fat: 11g
- Protein: 3g
- Sugar: 8g
FAQs
- Q: Can I use fresh tomatoes?
- A: Yes! Use about 2 lbs of ripe tomatoes—roast or simmer them down first.
- Q: Can I make it vegan?
- A: Absolutely—just skip the cream or use plant-based milk.
- Q: What goes best with tomato soup?
- A: Grilled cheese, toasted sourdough, garlic bread, or even a swirl of pesto on top.
Made a pot of cozy, velvety goodness? Snap your warm bowl and tag it with #the_food_pedia on Instagram! 🍅🥣✨
