Honey, let me tell you, you can straight up forget about Campbell’s because this Homemade Tomato Soup recipe is about to change your whole life! It’s the definition of creamy goodness, packed with flavor, and guess what? It’s so easy to whip up. Just grab some crushed tomatoes and a few things from your pantry – you probably already got ’em – and in less than 30, you’ll be sipping on a tomato soup that’ll have you asking, “Why did I ever mess with the canned stuff?”
I’m a firm believer that tomato soup is one of the ultimate comfort foods. There’s just something about diving into a bowl of warm, simple homemade tomato soup that feels like a hug for your body and soul. And let me tell y’all, this recipe is top-notch. I mean, my Homemade Tomato Basil Soup recipe is also amazing, but this one is for those who don’t have an Instant Pot at hand but still want a cozy, velvety soup. I usually make it when it’s chilly outside and need some warmth, but if it were up to me, trust me, I would make it 365!!
The Heart & Soul Of This Simple Tomato Soup
Cuisine Inspiration: Italian
Primary Cooking Method: Simmering
Dietary Info: Can be made Vegetarian by using vegetable stock
Key Flavor: Savory and slightly spicy tomato with hints of fresh basil
Skill Level: Beginner
- Simple Yet Flavorful: This tomato soup is real simple, but don’t let the simplicity fool you – it packs a flavorful punch! With just a few kitchen staples that you probably already have in your pantry, this soup transforms into a dish that tastes like it’s been made with fancy ingredients and has been simmering for hours. That’s how you know it’s real good!
- Velvety Texture: Every spoonful of this soup is like a cozy blanket for your taste buds (thanks, immersion blender!). It’s smooth, creamy, and velvety, perfect for when you need a comfort meal to warm you up or cheer you up during the day.
- Easily Customizable: You can easily jazz your soup up with additions like crispy bacon, a swirl of heavy cream, or even some croutons for that extra oomph. Actually, you can tweak the recipe to suit whatever you’re in the mood for, making it a versatile choice for any day of the week.
- Healthier than Store-Bought: You know exactly what’s going into your pot, which means no hidden nasties. This homemade soup is a healthier option compared to store-bought versions, and in my opinion, you can definitely taste the difference!
Ingredients To Make Homemade Tomato Soup
- Extra-Virgin Olive Oil: The foundation for flavor! It’s perfect for sautéing and brings a subtle, fruity note to the soup.
- Yellow Onion: What’s a tomato soup without onions? They add a sweet and mellow depth, essential for building those base flavors.
- Garlic Cloves: Garlic is truly the heart of any great soup. If offers a warm, aromatic kick that’s just irresistible.
- Red Pepper Flakes: These flakes are small but mighty. They’re the secret to that gentle heat in every spoonful. But remember, a little goes a long way!
- Sun-Dried Tomato Pesto: This ingredient is a flavor powerhouse, bringing in a concentrated burst of tomato and some herby goodness. Most have cheese in them but you can also find vegan ones!
- Crushed Tomatoes: They give the soup its body and tangy, hearty taste. Although I like to use canned crushed tomatoes for convenience and flavor, you can also use fresh tomatoes.
- Chicken Stock: It’s all about adding depth and richness. Chicken stock creates a fuller, more rounded flavor profile for the soup without overpowering the tomatoes. You can replace with vegetable stock to keep it vegetarian boos!
- Fresh Basil: Brings a pop of color and a fresh, herby brightness.
- Salt and Pepper: The classic seasonings that tie everything together, enhancing all the other flavors in the pot!
How To Make Simple Tomato Soup
- Add olive oil and onions to a medium heavy-bottom pot. Cook over medium heat until softened.
- Add garlic and red pepper flakes and cook until fragrant.
- Stir in pesto, tomatoes, and chicken stock.
- Bring to a boil, then reduce to a simmer and cook until slightly thickened.
- Season with salt and pepper and blend using an immersion blender. Strain if you prefer a thinner-textured soup.
- Once the soup is fully blended, stir in fresh basil and serve immediately.
Tips For Making The Best Tomato Soup from Scratch
- Strain for Smoothness: This soup is already creamy, but if you’re a fan of silkier, thinner soups, don’t skip the straining step. After blending, simply pour the soup through a fine-mesh sieve. This will catch any larger bits, leaving you with a beautifully smooth texture.
- Simmer, Don’t Boil: When you bring the soup to a simmer, keep it gentle. This slow-and-low approach ensures a richer, more developed taste. On the other hand, a rolling boil can break down the tomatoes too much, affecting the overall flavor and texture.
- Balance the Tang: Sometimes, those crushed tomatoes can pack a tangier punch than expected. If your soup tastes too acidic to your liking, a splash of heavy cream or a sprinkle of sugar can smooth things out. Just add to taste to get the perfect balance.
- Keep an Eye on the Garlic: Don’t walk away from the stove while sautéing the garlic! You want it to be fragrant, not burned. It only takes a minute to release its flavor, and trust me, that golden, fragrant garlic makes all the difference.
Popular Substitutions & Additions
- Use Low Sodium Stock: If you’re keeping an eye on your salt intake or want a more kid-friendly version, swapping in a low sodium stock is a smart move. It keeps the soup heart-healthy and gentle on those lil’ taste buds.
- Cheese, Please: Sprinkle in some grated Parmesan or cheddar cheese while the soup is hot. It’ll melt right into the soup, adding a cheesy, gooey goodness.
- Veggie Stock: Easily make this tomato and red pepper soup vegan by using vegetable stock instead of chicken stock. It keeps the soup plant-based while still maintaining all that rich, savory goodness.
- Throw in Some Bacon: For a smoky, meaty twist, fry up some bacon until it’s nice and crispy, then crumble it into the soup. It adds a lovely depth and a hint of smokiness that’s hard to resist. Specially if you’re a bacon lover – like me!
- Spice Things Up: If you want a little extra heat, don’t hold back on those red pepper flakes, or even add a dash of cayenne pepper. It’s a great way to warm up on those cooler evenings!
What To Serve With This Easy Creamy Tomato Soup Recipe
- Grilled Cheese Sandwich: Is there anything more classic than a bowl of simple tomato soup with a grilled cheese sandwich? It’s like they were made for each other! The gooey, melty cheese sandwich dipped in this rich, flavorful soup is pure comfort food bliss. Not gonna lie, I often have this pair at dinner more times a week than I’d like to admit.
- Pair with Fresh Salads: Balance the warmth of this easy creamy tomato soup recipe with a crisp, refreshing salad. Try a harvest fall salad with mixed greens, nuts, and seasonal fruits, or a shrimp Caesar salad for a light, yet satisfying meal.
- Garlic Bread: Who can resist a slice of warm, buttery garlic bread? It’s perfect for dipping into this tomato soup, soaking up all that tangy, delicious flavor until the last drop.
- Get Fancy with Toppings: This simple tomato soup is delicious on its own, but don’t be shy to dress it up! A swirl of olive oil, a dollop of cream, and some fresh basil on top can elevate this humble dish into something that looks and tastes extra special.
How To Store & Reheat Tomato Soup
Once you’ve had your fill of this soup, let it cool down before storing it away. Then, transfer it into an airtight container and slide it into your fridge. To reheat, you can either warm it up in a pot over a medium flame, stirring occasionally, or for a quicker fix, pop it in the microwave for a few minutes.
How Long Will This Tomato Soup Last In The Fridge?
This simple, homemade tomato soup will keep its charm for about 3 to 4 days in the fridge, which makes it great for meal prepping at the start of the week. Just keep an eye (and nose) on it, and if anything seems off, it’s better to play it safe and whip up a fresh batch.
Can I Freeze Tomato Soup?
If you have more soup than you can handle right now, no prob – it freezes great! Simply pop it into freezer-safe bags, squeezing out all the air and laying them flat, or airtight containers, leaving a little room at the top for expansion. It’ll stay fresh for up to 3 months in the freezer. When you’re craving some more, just let it thaw in the fridge overnight and reheat it.
Frequently Asked Questions
How can I thicken the soup?
If your soup’s looking a bit more like a tomato broth than a hearty soup, there’s an easy fix. You can make a quick cornstarch slurry and stir it into the simmering soup. Just mix a tablespoon of cornstarch with two tablespoons of water, pour it in, and watch your soup thicken up!
Can I make this soup without a blender?
You know it! If you don’t have a blender or prefer a more rustic texture, you can leave the soup as is after cooking. The tomatoes will still be a bit chunky, but it gives the soup that good ole hearty feel. Or, for a smoother texture, you can use a potato masher to break down the tomatoes a bit more right in the pot.
Can I use fresh tomatoes instead of canned ones?
If you’ve got a bunch of fresh tomatoes on hand, feel free to use them! Just chop them up and cook them down a bit longer to break them down into a sauce-like consistency. Keep in mind, fresh tomatoes might be less tangy than canned, so you might want to adjust the seasonings to your taste.
Babes, when you’re all snuggled up on a cold day or just craving something quick and delish, this Simple Tomato Soup is your ticket! Just imagine: those tangy tomatoes doing a little dance with a sneaky kick of red pepper flakes, all mellowed out with some creamy chicken stock – yum, right?! This soup is like a hug in a bowl, packed with flavors and super easy to whip up. Go on, give it a try and holler back at me if it’s as much of a game-changer for you as it is for me!
More Soup Recipes
- Potato Soup Recipe With Crunchy Kale
- Carrot Ginger Soup (Easy & So Comforting!)
- Jambalaya Soup Recipe
- Italian Wedding Soup
- Vegetarian Tortilla Soup
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped yellow onion
- 2 garlic cloves minced
- 1/8 teaspoon red pepper flakes
- 2 tablespoons sun-dried tomato pesto or vegan pesto
- 1-28 ounce can crushed tomatoes
- 1/3 cup chicken stock or vegetable stock
- Salt and pepper to taste
- 1 tablespoon minced fresh basil
- In a medium heavy-bottom pot, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Stir in pesto, tomatoes, and chicken stock. Bring to a boil, then reduce to a simmer and cook until slightly thickened, about 10 minutes.
- Season with salt and pepper. Blend using an immersion blender. Strain if you prefer a thinner-textured soup. You can also add a bit more oil for a smoother soup as well.
- Stir in fresh basil and serve immediately.