Classic Tomato Soup – Downshiftology

This is the ultimate tomato soup recipe and one that I come back to time and again. It’s made with simple ingredients, and layered with fresh flavors that will carry you through any season.

A bowl of tomato soup. — *Photo: Gayle McLeod*

The Tastiest Tomato Soup I’ve Ever Had

Simple and healthy soups are a big part of my cooking routine. Sometimes I enjoy them on the chunkier side like this lentil soup, loaded vegetable soup or cabbage soup. While other times I prefer them blended up, like my butternut squash soup, potato leek soup, and especially this classic tomato soup. It’s a personal favorite of mine (and my mom as well!), and a true ode to my love for tomatoes. But here are a few other tidbits that make it more than just another basic tomato soup:

It’s more flavorful than you think. From the San Marzano tomatoes to the variety of veggies and seasonings used, it’s a simple tomato soup that really pops and leaves you wanting more.
It doesn’t contain added sugar. It’s shocking how many tomato soup recipes contain added sugar. Spoiler alert – It’s definitely not needed when you use mirepoix veggies in the base, which adds natural sweetness.
Treat it as a blank canvas for seasonal additions. While this soup is flavorful enough on it’s own, there’s plenty of room to a creaminess with a splash of cream in the fall and winter, or a handful of basil during the summer. I’ll go through some options below!

Tomato Soup Ingredients

Tomatoes: I’m using canned Italian San Marzano tomatoes, which are grown in a way that produces a sweeter and more highly concentrated tomato flavor. But if you can’t find San Marzano tomatoes or prefer using fresh tomatoes, I have tips for that below.
Vegetables and Aromatics: Besides tomatoes, you’ll mix in yellow onions, celery, carrot, and garlic to add depth of flavor.
Vegetable Broth: You can use either vegetable broth or chicken broth. So feel free to use what you may have on hand.
Seasonings: You’ll saute the veggies with oil, butter, dried thyme, salt, and black pepper, bringing out the best of the mirepoix mix as they cook.

Find the printable recipe with measurements below.

How To Make Tomato Soup

Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until they’re softened. Toss in the garlic, dried thyme, salt, and black pepper, then stir for another minute until the veggies are fragrant.

Add the tomatoes and broth, then cover the pot, and simmer on low heat for 30 minutes. Stir occasionally to break down the tomatoes and let all the flavors meld together.

Blend. Use an immersion blender to blend the soup to a creamy texture or keep it slightly chunky without blending. Alternatively, you can create an ultra-creamy tomato soup by transferring it to a blender and blending it in batches (this is my preference).

Garnish your soup with extra fresh herbs, freshly grated parmesan, some parmesan crisps (my version of croutons!), crispy roasted chickpeas, or a drizzle of olive oil and heavy cream.

Cooking Tips

If you want to use fresh tomatoes, roast about 4 pounds of tomatoes (halved) with a drizzle of olive oil, salt, and black pepper at 400°F for about 30 minutes, or until softened. You can reference my roasted red pepper and tomato soup for extra tips.
Make a creamier tomato soup by adding a few tablespoons of heavy cream when blending in the blender. This also cuts down the acidity of the soup, if that’s important to you.
Turn this into a tomato basil soup by adding a handful of fresh basil to the pot, along with the tomatoes.
Make this dairy-free by swapping butter for more oil or use a vegan butter.

Pair This Tomato Soup With…

Storage Tips

This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge and reheat it in the microwave or on a stovetop until warm.

More Soup Recipes

If you make this classic tomato soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Description

My favorite tomato soup recipe! It’s creamy, rich in flavor, and made with simple ingredients for the best easy dinner idea. Watch the video below to see how I make this in my kitchen.

Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.
Add the aromatics. Add the garlic, thyme, salt, and pepper, then stir for another minute.
Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.
Blend. Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you’d like a creamier texture, feel free to add a few tablespoons of heavy cream.
Garnish and serve. Serve the tomato soup in bowls, and if you’d like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.

If you’d like a thinner consistency on the soup, feel free to add ½ to 1 cup more broth. This will also extend the servings a bit.
If you’d like a creamier version or would like to cut down on the acidity of the tomato soup, you can add a few tablespoons of heavy cream while blending.
This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge, then reheat it in the microwave or on the stovetop until warm.
Each serving is about 2 cups.

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Leftovers of tomato soup recipe in containers.

Behind the Scenes

We tested several recipes on the day we made this tomato soup, including my orange glazed salmon, and a new recipe for twice baked potatoes (coming your way soon!). And I have to say, eating the cheesy and bacon-y twice baked potatoes along with the tomato soup was a perfect pairing. Emily was more than happy to take home these leftovers!