Tomato Soup: Rich and tasty! This easy, one-pot soup features caramelized veggies and high-quality tomatoes, with a splash of cream for extra flavor.
Pair tomato soup with homemade dinner rolls and a simple garden salad like this Olive Garden Salad.
Tomato Soup
Tomato Soup: Packed with Flavor! This easy, one-pot soup gets its delicious kick from caramelized carrots and onions, balancing the tangy tomatoes with a touch of sweetness.
With quality canned tomatoes and top-notch stock, this soup turns simple ingredients into something amazing. Say goodbye to canned tomato soup—this one is a game-changer!
How To Make Tomato Soup
- Sauté carrots and onions until soft; this builds the flavor.
- Caramelize the veggies by adding a bit of sugar for extra sweetness. Take your time to develop the flavors.
- Add tomato paste, garlic, and seasonings. Cook until the paste darkens.
- Mix in flour to thicken the soup and reduce the need for heavy cream.
- Add tomatoes and a bay leaf. Cook briefly.
- Blend until smooth—using a blender gives the best creamy texture.
- Return the soup to the pot. Adjust seasoning and stir in heavy cream. Enjoy!
Quick Tip
When blending, make sure the lid is on tight and use the “soup” or “hot” setting. Start at a low speed to prevent spills. Carefully lift the lid, as steam may come out. If your blender doesn’t have a hot setting, cover the lid with a folded towel and hold it down to control the steam.
Tomato Soup FAQs
Nothing beats a great grilled cheese sandwich!
Some other ideas:
-A Parmesan crisp or two on top tastes amazing.
-Crostini with melted Parmesan makes a perfect topping.
–Crusty bread or rolls (like thin sourdough baguettes) are classic choices.
–Crackers or Goldfish (my kids love these!) add a fun, salty crunch.
I thicken Tomato Soup with flour and tomato paste. Adding heavy cream at the end makes it even thicker.
-Mix in a bit of vinegar—balsamic or red wine vinegar works well.
-Add a spoonful (or two) of fresh basil pesto.
-Stir in fresh herbs like flat-leaf Italian parsley or basil.
-Dunk a gooey, hot grilled cheese sandwich in the soup.
-Top with croutons.
-Sprinkle chopped bacon and chives on top.
Storage
- How to reheat: add the soup to a small pot and heat over low heat until hot. Or re-heat in the microwave (make sure to cover it so it doesn’t splatter!)
- This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
More Easy Soup Recipes
- Carrot Soup with roasted pepitas
- Chicken Curry Soup with golden potatoes
- Italian Sausage Orzo Soup with veggies
- Chicken Pot Pie Soup with puff pastry toppers
- Potato Soup with cheddar cheese & bacon
Tomato Soup
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 and 1/2 cups diced yellow onion (~1 large)
- 1 and 1/2 cups diced carrots (~3 large)
- 1 and 1/2 tablespoons white granulated sugar
- 2 tablespoons finely minced garlic, (~4 cloves)
- 2 tablespoons tomato paste
- 1 tablespoon dried basil leaves, optional
- 1/2 teaspoon dried thyme
- 1 tablespoon white flour
- 2 cans (28 oz. EACH) san Marzano tomatoes in juice (don't drain)
- 1 bay leaf
- 2 cups high quality chicken or vegetable stock (I recommend Swanson)
- 1/2 cup heavy whipping cream
- Salt and pepper
Instructions
- BUTTER & OIL: Add the butter and olive oil to a large pot over medium heat until melted.
- ONIONS & CARROTS: Add in the onions and carrots and cook for 5–6 minutes, stirring occasionally. Season veggies, I add 1/4 teaspoon each of salt and pepper. Add in the sugar and mix. Cook for another 7-9 minutes or until onion and carrots are browned, golden, and looking caramelized.
- GARLIC & TOMATO PASTE: Add in the garlic, tomato paste, dried basil, and dried thyme; stir for another 1-2 minutes or until the paste begins to brown. Add in flour, cook for another 1 minute.
- TOMATOES: Pour in the tomatoes, chicken or veggie stock, and bay leaf and again season to taste. I add another 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and cook for 6-7 minutes.
- BLEND: Transfer the mixture to a blender (See Note 1) and blend on high until smooth. Return to the pot and season again. I add another 1/2 tsp salt and 1/4 teaspoon pepper; add to preference.
- FINISHING: Return pot heat to low and stir in cream. Taste once again for any additional seasonings needed. I typically add 1/4 teaspoon additional salt and pepper here. Serve warm with crusty bread or grilled cheese!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your cooking videos!
Thank you so much Mari! 🙂