This easy tomato soup is creamy and flavorful. Make this soup during peak tomato season and it is super affordable. Perhaps you even have your own home-grown bounty to work through. This is one of my favorites, there’s nothing better than tomato soup and a generous piece of crusty bread for lunch or a light dinner.
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Blended, creamy soups are easy and convenient. Everything goes into one pot, cooks and (if you have a stick blender) gets pureed in the same pot. Like tomato soup, this creamy zucchini soup is perfect for summer and this cream of asparagus soup won’t disappoint!
What kind of tomatoes to use?
As long as they’re fresh and ripe, then any large or medium sized tomato will do. We have used roma tomatoes, plum tomatoes and tomatoes on the vine (red tomatoes). They have all worked well.
Should the tomatoes be peeled?
Do you have to peel the tomatoes to make this soup? No, in this recipe we leave the peel on. Peeling tomatoes is time consuming, and adds a few extra steps. I like this soup because it’s quick and easy. Peeling the tomatoes will remove the quick and easy part. However, if you prefer the tomatoes peeled, here are the steps to take:
- Score the tomatoes – make a small x on the bottom using the tip of a sharp knife.
- Bring a large pot of water to a boil.
- Fill a large bowl with ice water, set aside.
- Carefully add the tomatoes to the boiling water.
- Boil the tomatoes for about 30 seconds.
- Promptly remove them from the boiling water and place in the ice water.
- When the tomatoes have cooled, remove the peel.
Tomato soup ingredients
- Oil – Extra virgin olive oil, or use your favorite oil that is suitable for sautéing
- Butter – We used regular salted butter
- Onion – Yellow or white onion will work well
- Tomatoes – Vine ripened, plum, roma or other medium or large sized tomato will work in this soup, just make sure they are nice and ripe
- Other flavors – Garlic, tomato paste, white wine and basil will add wonderful flavor without overpowering the tomatoes
- Broth – We use chicken broth, use vegetable broth to make this soup vegetarian
- Cream – Use half and half or heavy cream, if you need to use milk use whole, not reduced or low fat
Prep work
There’s not a lot of slicing and dicing with this easy tomato soup. Cut the tomatoes into quarters then cut each quarter into 2 or 3 pieces depending on their size.
Next, dice the onions, mince the garlic and measure out the remaining ingredients.
Wait to shred the basil right before adding it in to the soup. When you’re ready, stack the basil leaves. Put the larger ones on the bottom and smaller ones on top. Roll the leaves then run a sharp knife across the basil to make ribbons.
Instructions
- Heat the olive oil and butter in a large pot and cook the onions until they start to soften.
- Next, add more flavor with the garlic, black pepper and tomato paste.
- Deglaze the pot with a little white wine. If you don’t use wine, then substitute broth.
- Add the chopped tomatoes and chicken broth to the pot and simmer the tomatoes until they break apart.
- Remove the pot from the heat and add the shredded basil.
- Process the soup in the pot with an immersion blender or use a blender. An immersion blender (also called stick blender) is a great tool for blending hot liquids right in the pot they were cooked in.
Cooks note: If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
Return the pot to low heat, stir in the cream and heat until warmed through. Do not let the soup come to a boil. Taste the creamy tomato soup and add salt, if needed. As a reference, we added 1 teaspoon to ours.
Garnish the soup with basil leaves, if desired.
Storing and reheating
Store the tomato soup in an airtight container, in the refrigerator for 3-4 days.
To freeze, allow the soup to cool so it’s not piping hot then refrigerate until cold. Store it in an airtight container; remember to leave enough room to allow for expansion when freezing, an inch or two should do it. Freeze the tomato soup for 2-3 months.
Reheat the soup gently in a saucepan over medium-low to low heat, stirring occasionally. Avoid letting the soup come to a full boil as the cream could separate. Or, microwave until hot.
Substitutions
- If you prefer not to use wine, substitute with an equal amount of broth.
- If you would like to make the soup vegetarian, substitute the chicken broth with a vegetable broth.
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📖 Recipe
Tomato Soup
Ingredients
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
- 1 Medium Onion diced
- 2-3 Garlic Cloves minced
- ¼ teaspoon Black Pepper
- 1 tablespoon Tomato Paste
- ½ cup White Wine
- 2-2¼ pounds Ripe Tomatoes cut into roughly 1-2 inch pieces
- 3½ cups Chicken Broth
- 1 tablespoon Shredded Basil plus whole leaves for garnish, optional
- ¼ cup Half & Half or Heavy Cream
- Salt to taste when the soup is done
Instructions
- Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and starts to foam add the onions and cook for 3-4 minutes, stirring frequently.
- Next add the garlic, black pepper and tomato paste to the pot. Cook the mixture for 1-2 minutes, stirring frequently.
- Carefully, add the white wine to the pot and cook for about 2-3 minutes until most of the liquid has evaporated. Stir frequently.
- Add the chopped tomatoes and chicken broth to the pot and raise the heat to high to bring the soup to a boil (it will take about 4-5 minutes). As soon as it starts boiling, lower the heat to medium-low, cover the pot and cook for 25 minutes, stirring occasionally. Keep the soup at a simmer, lower or raise the heat as needed.
- Remove the pot from the heat and add the shredded basil.
- Let the soup cool for just a few minutes, then process the soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
- Return the pot to low heat, stir in the half and half and heat until warmed through. Do not let the soup come to a boil.
- Taste the creamy tomato soup and add salt, if needed. As a reference, we added 1 teaspoon to ours.
- Garnish with basil leaves, if desired.
Notes
- Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- If you prefer not to use wine, substitute with an equal amount of broth.
- If you would like to keep the dish vegetarian, substitute the chicken broth with a vegetable broth.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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