Pin It The first time I made tomato soup from scratch, I stood over the pot watching the tomatoes break down, amazed that something so simple could taste so deeply satisfying. My grandmother had always used canned tomatoes, but I wanted to see what would happen with fresh ones from the farmers market. That afternoon changed everything I thought I knew about this humble classic.
Last February, during a surprise snowstorm, my neighbor knocked on my door holding a bag of garden tomatoes she'd frozen at the end of summer. We spent the afternoon making this soup while watching the flakes fall, and I've never tasted a version quite so sweet and bright. Sometimes the best recipes come from what you have on hand and who you share them with.
Ingredients
- Ripe tomatoes: Fresh ones make all the difference, but in winter, good quality canned tomatoes work beautifully too
- Yellow onion: Provides a sweet foundation that balances the tomatoes' natural acidity
- Garlic: Two cloves give just enough warmth without overwhelming the delicate flavor
- Vegetable broth: Use a high quality brand you enjoy drinking on its own
- Extra virgin olive oil: Don't skip the final drizzle, it's what makes the soup sing
- Fresh basil: Add it at the end so the flavor stays bright and vibrant
Instructions
- Build your flavor base:
- Warm the olive oil in your largest pot over medium heat, then add the onion and let it soften until translucent and fragrant, about 5 minutes.
- Add the aromatic:
- Stir in the minced garlic and cook for just one minute until you can smell it, being careful not to let it brown.
- Break down the tomatoes:
- Add your chopped tomatoes and cook for 10 minutes, stirring occasionally as they release their juices and start to collapse into a rustic sauce.
- Simmer together:
- Pour in the vegetable broth, add the sugar if your tomatoes seem particularly acidic, and let everything simmer gently for 15 minutes uncovered.
- Purée until silky:
- Remove the pot from heat, tuck in the basil leaves, then use an immersion blender to transform the chunky mixture into a smooth, velvety soup.
- Season and serve:
- Taste and adjust with salt and plenty of black pepper, stir in cream if you're using it, then ladle into bowls and finish with olive oil and fresh basil.
Pin It 
Pin It When my daughter was little and sick with a cold, she refused to eat anything until I made this soup. She took one sip, looked up with wide eyes, and said it tasted like summer in a bowl. Now whenever anyone in our family feels under the weather, this is what we make.
Making It Your Own
I've discovered that roasting the tomatoes first at 200°C for about 30 minutes adds incredible depth. The natural sugars concentrate and caramelize slightly, giving the soup an almost sun-dried tomato richness. It takes a little extra time but transforms something good into something extraordinary.
What To Serve With It
A grilled cheese sandwich cut into triangles feels almost mandatory. For something lighter, try crostini rubbed with garlic and topped with a bit of ricotta. The soup needs something to soak up its velvety texture, and either option provides that perfect contrast.
Storage And Make-Ahead Tips
This soup is one of those magical recipes that actually improves overnight. The flavors have time to marry and deepen in the refrigerator. Store it in an airtight container for up to five days, or freeze for up to three months.
- Reheat gently over medium low heat, stirring occasionally to prevent scorching
- If soup seems too thick after refrigerating, thin it with a splash of broth or water
- Hold off on the final olive oil drizzle until just before serving
Pin It 
Pin It There's something deeply nourishing about a bowl of tomato soup that goes beyond its ingredients. Whether it's a snow day or just a Tuesday, this recipe is comfort you can return to again and again.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes work beautifully when fresh aren't in season. Use two 28-ounce cans, and the results will still be delicious.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The flavors actually develop and improve overnight.
- → Can I freeze this soup?
Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → What can I serve with this soup?
Crusty bread, grilled cheese sandwiches, or a simple green salad complement perfectly. For a lighter option, serve with crostini.
- → How do I make it extra creamy without dairy?
Blend in a small amount of soaked cashews, coconut cream, or simply add more olive oil for richness without dairy.
- → Why add sugar to tomato soup?
A touch of sugar balances natural acidity, especially if tomatoes aren't perfectly ripe. Start with half a teaspoon and adjust to taste.