Description
This homemade tomato soup is a rich, flavorful comfort food made with a blend of fire-roasted and whole tomatoes, sautéed onions and garlic, aromatic herbs, and finished with a creamy touch. Perfectly balanced with a mild kick from red pepper flakes and fresh basil, this soup is easy to prepare on the stovetop and served best warm alongside grilled cheese sandwiches.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil or butter
- 1 medium to large onion, chopped
- 1 28-oz can whole tomatoes (with juices)
- 1 15-oz can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
Seasoning & Herbs
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil
- 3 cloves garlic, smashed and minced
- 1/2 cup fresh basil, chopped
Finishing
- 1/2 to 1 cup cream
Instructions
- Heat the fat and cook the onion: Warm a large soup pot over medium-high heat and add the olive oil or butter. When the oil shimmers or butter melts, add the chopped onion to the pot.
- Season the onion: Sprinkle the onion with kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil to build flavor as it cooks.
- Sauté the onions: Cook the onions, stirring occasionally, until they are lightly browned and softened, about 5 to 8 minutes.
- Add garlic: Stir in the minced garlic and sauté for one more minute to release its aroma.
- Add tomatoes and broth: Pour in the whole canned tomatoes (with juices), fire-roasted diced tomatoes (with juices), and chicken broth into the pot.
- Simmer the soup: Increase heat to high and bring the mixture to a boil. Reduce heat to low and let the soup simmer gently for at least 10 minutes. For deeper flavors, simmer up to 45 minutes.
- Puree the soup: Turn off the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender, ensuring to hold a towel over the lid and adding less quantity per batch to prevent splatters.
- Reheat and add cream: After blending, return the soup to the stovetop to warm if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream, adjusting to your desired richness.
- Add fresh basil: Stir in chopped fresh basil or use it as a garnish on each serving for a fresh herbal note.
- Serve: Serve the tomato soup warm with grilled cheese sandwiches. Optionally, cut the sandwiches into small crouton-like pieces to add into the soup, although they will soften quickly. The classic pairing is perfect for dipping!
Notes
- Use fire-roasted tomatoes for a smoky depth of flavor.
- Adjust cream amount to your preference for a lighter or richer soup.
- Simmering longer deepens the flavor; do not rush if time allows.
- Be cautious when blending hot soup to avoid splatters and burns.
- Fresh basil adds bright herbal freshness—add just before serving for best flavor.
- Grilled cheese sandwiches make the perfect companion and can be served on the side or torn into the soup.
