If you hate tomato soup, it’s probably because you think the canned version is the prototype. My homemade tomato soup recipe hits different. Mine is creamy, filled with so much flavor and actually easy to make. In fact, you can whip this up in about 30 minutes with just a few pantry ingredients like crushed tomatoes. And let me tell y’all, this recipe is top-notch. So good, I even made it on the Today Show.
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How To Make 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.
Tomato Soup Recipe
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Equipment
Ingredients
- 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
- 28 ounce crushed tomatoes
- 1/3 cup chicken stock or vegetable stock
- Salt and pepper to taste
- 1 tablespoon minced fresh basil
Instructions
- 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.
Notes
How To Store & Reheat
Cool to room temp then transfer it into an airtight container and refrigerate. 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. It should last in the fridge for about 3-4 days. If you want to keep it longer, freezing works great. Just add to freezer-safe bags, squeezing out all the air and laying them flat, or airtight containers, leaving just a little room at the top for expansion. It should be all good for about 3 months. To reheat, just let it thaw in the fridge overnight and reheat it.Nutrition
Recipe Tips
- Strain for Smoothness: This soup is already creamy, but if you want it silkier, pour the soup through a fine-mesh sieve so the texture is smooth.
- Simmer, Don’t Boil: This gives you a richer, more developed taste. If you boil the soup, it can break down the tomatoes too much.
- Balance the Tang: If your soup tastes too acidic, a splash of heavy cream or a little sugar can balance it.
- 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.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
You can make a quick cornstarch slurry and stir in. Just. mix a tablespoon of cornstarch with 2 tablespoons of water, pour it in and watch your soup thicken up.
If you don’t have one, it will just be a bit more rustic and chunky. You can also use a potato masher to smooth it out more.
More Soup Recipes
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Hey, I just want to point out that in your dietary info you have it listed as vegetarian and can be made vegan if you use vegetable stock. As a long time vegetarian, I would not consider this vegetarian if it was made as is with chicken stock. I love your recipes and can’t wait to make this with veggie stock.
Thank you for the feedback! I updated it to say can be made vegetarian 🙂
My whole family is feeling a bit under the weather, I and my mum are keep making lots of soups. Made your tomato soup too, such a delicious and easy recipe that we have already made twice!
Nothing is more comforting to me than a big bowl of tomato soup! This looks absolutely fantastic! I am so excited to make this when I get home 🙂
I’ve been looking for a delicious tomato soup recipe and finally found it! I did add a little bit of heavy cream, not much, but it made a huge difference in a great way in terms of texture and flavor. Perfect with a grilled cheese sandwich. I will be making this on heavy rotation all month.