Classic Tomato Soup Recipe
Learn how to make tomato soup that’s flavorful and comforting. Make this homemade soup recipe in 30 minutes using simple ingredients!
There is nothing more classic than dipping a grilled cheese into a bowl of homemade tomato soup. This homemade classic tomato soup recipe features simple ingredients and will take only 30 minutes to make!
Table of contents
Classic tomato soup is perfect for fall and winter evenings when you need something comforting. Coming home after a long day, the classic combination of soup and grilled cheese will make your day because:
- It’s so fast and easy to make, you will be enjoying a heartwarming dinner in no time. So in about 30 minutes, you can have a delicious dinner for the whole family.
- This silky smooth soup is a childhood classic that we fall in love with at the first bite. It’s simple, easy, no extra bells and whistles needed, and the best part is that kids and adult love this soup.
- Plus, you probably already have everything you need to make this tomato soup recipe!
- If you have a little more time and ambitious, try my beloved tomato bisque recipe or my famous zucchini tomato soup as well.
Kitchen Tools You Need
Dutch oven – This distributes heat most evenly, but any heavy-bottom pot will work as well.
Immersion blender – I love this tool because it means that there are less dishes to wash, since I can blend the soup right in the pot. If you don’t have one, use a food processor or high-speed blender instead.
Cooking spoon and measuring spoons
How To Make Classic Tomato Soup
- Melt the butter and add olive oil to the preheated Dutch oven and sauté the onions.
- When onion start to get golden-brown, add minced garlic, cook until fragrant.
- Sprinkle flour over the onions and mix until all of the onions are coated in flour. Make sure to stir continuously so the flour doesn’t burn and the onions stay separated.
- Slowly pour in the stock while stirring continuously. Make sure to pour slowly and stir at the same time.
- Add the entire can of tomatoes with the juices and the tomato paste. Stir until everything is well combined and add the remaining seasonings.
- Lower the heat to medium-low and simmer for about 15 minutes.
- Once cooked, use an immersion blender to blend the soup until smooth. (Or, use a heat-proof blender to blend the soup.)
How to Use Fresh Tomatoes in This Recipe?
- To use fresh tomatoes, you will want to blanch them first to remove the skin off the tomato easy.
- Bring a large pot of water to a boil and prepare an ice bath, which is just a bowl of cold water and ice.
- Meanwhile, use a paring knife to make a small “x” on the bottom of each tomato.
- Once the water is boiling, add the tomatoes and let them cook for 30 to 60 seconds, or until the skin starts to peel back.
- Remove the tomatoes with a slotted spoon and immediately transfer into the ice bath.
- After about a minute, drain the tomatoes and slip the skins off starting where you scored them with an “x.”
Storing and Freezing Instructions
- Storage – Transfer leftover soup into a jar or other airtight food storage container and keep in the refrigerator for 3 to 4 days.
- Freezing – For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.
- Defrost – Pull the bag or a container out of the freezer and place it in the refrigerator. Slow-thaw it in the refrigerator overnight or for up to 24 hours.
- Reheating – For the best consistency, heat this homemade tomato soup on the stove while stirring occasionally. You can also microwave it in increments of about 45 seconds and stirring in between until warmed through.
More Soup Recipes To Try
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Homemade Tomato Soup Recipe
Learn how to make tomato soup that’s flavorful and comforting. Make this homemade soup recipe in 30 minutes using simple ingredients!
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Servings: 4
Calories: 213kcal
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 sweet onion diced
- 2-3 large garlic cloves minced
- 2 tbsp all purpose flour can use gluten free flour
- 1 1/2 cups chicken or vegetable stock warmed
- 28 oz canned whole tomatoes
- 2 tbsp tomato paste
- 1 tsp white granulated sugar
- 1/2-1 tsp fresh thyme or dried thyme
- 1/2 tsp black pepper to taste
- 1 tsp salt more or less to taste
Instructions
- Preheat a Dutch oven or another heavy bottom pot over medium heat and add butter and olive oil.
- Once butter is melted, add diced onion and saute until softened.
- Sprinkle flour over the onion and mix until onions are coated in flour.
- Keep slowly stirring the onions and start pouring in stock. Keep stirring and pouring as it mixes.
- Add the entire can of whole tomatoes (don't drain) and tomato paste. Stir and add remaining seasoning.
- Lower heat to medium-low and let the soup cook for about 15 minutes. Stir occasionally.
- To blend the soup, you can use an immersion blender or transfer it into a heat-proof blender. Blend until smooth.
- Serve with grilled cheese, crackers, or a slice of bread.
Video
Notes
- Canned tomatoes – Using canned tomatoes saves time and actually has a different flavor from fresh tomatoes. If you want to use fresh tomatoes, you would have to cook the soup on low for much longer, before blending it. I would recommend cooking it for about an hour, covered, over low heat.
- Storage – Transfer leftover soup into a jar or other airtight food storage container and keep in the refrigerator for 3 to 4 days.
- Freezing – For best safety practices, cool the soup quickly by placing the pot into an ice bath and stirring it occasionally until it is cool. (Or, allow the soup to cool completely at room temperature for no more than two hours.) Then place in an airtight, freezer friendly container, leaving some room for the soup to expand, and store in the freeze for up to 3 months. You can also transfer cooled soup into a freezer zip-top bag and freeze it in the bag.
Nutrition
Calories: 213kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 963mg | Potassium: 629mg | Fiber: 3g | Sugar: 11g | Vitamin A: 532IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 3mg
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Originally published on Will Cook For Smiles in September 2020.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hello, I am making this as we speak, wondering when to add garlic. I’m assuming with the onion to the butter/evoo???
Yes, that is right. I forgot to add that I will edit it.
I made this with grilled cheese and it was really good!
I am so glad you liked it! 🙂
We made the tomato soup tonight for dinner. When adding the thyme we thought that the measurement was backward as dried is normally stronger than fresh. We used only 1/2 tspn dried and it was enough. Any more and I think it would have been too strong.