Pin it
My Go-To Homemade Tomato Soup
When it comes to comfort food nothing beats a bowl of this rich tomato soup. I spent years perfecting this recipe and discovered that good butter sweet San Marzano tomatoes and fresh basil make all the difference. The result is a soup that's pure comfort in every spoonful.
Why This Recipe Works
There's something magical about dunking a crispy grilled cheese into a steaming bowl of tomato soup. This version has become my ultimate comfort meal that I make nearly every week. The secret is building layers of flavor starting with butter and onions then adding those sweet San Marzano tomatoes. A splash of cream at the end makes it wonderfully rich without being heavy.
What You'll Need
- Unsalted Butter: Creates a rich base; salted butter is fine with reduced added salt.
- Yellow Onions: Slightly caramelized for sweetness. Red onions can substitute.
- Garlic: Fresh minced garlic provides the best flavor, though pre-chopped works in a pinch.
- All-Purpose Flour: Used to thicken the soup. Gluten-free flour blends without xanthan gum or cornstarch work as alternatives.
- Chicken Broth: Vegetable broth can be substituted for a vegetarian option. Low-sodium is best to control salt.
- Canned San Marzano Tomatoes: Preferred for their rich, sweet flavor. Plum or Roma tomatoes are good substitutes.
- Fresh Basil: Essential for the herby, vibrant taste—no substitutes recommended.
- Parmesan Rind: Adds depth to the soup; can be omitted if unavailable.
- Granulated Sugar: Balances acidity; honey can also be used.
- Salt and Pepper: Season to taste for balance and flavor.
- Heavy Cream: Optional for creaminess; half and half works well too.
Making Your Soup
- Saute Onion in Butter
- Melt butter in a large pot over medium-high heat. Add onions and saute until slightly browned, about 10 minutes.
- Add Garlic and Flour
- Reduce heat to medium, add minced garlic, and saute for 30 seconds. Stir in flour and cook for 1 minute, stirring constantly.
- Incorporate Broth
- Slowly whisk in chicken broth. Stir until flour is fully blended, about 1 minute.
- Add Tomatoes and Seasonings
- Stir in canned tomatoes, basil, parmesan rind, sugar, and season with salt and pepper. Bring to a light simmer.
- Simmer
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring every 5 minutes to prevent sticking. Let the tomatoes break down and flavors meld.
- Blend the Soup
- Remove from heat, discard basil sprigs and parmesan rind. Use an immersion blender to puree until smooth or transfer to a countertop blender in batches.
- Serve
- Serve warm with optional heavy cream swirled in for added richness.
Pin it
Storing for Later
I love making big batches of this soup to freeze for busy days. Once it's completely cool pour it into containers leaving some space at the top since it will expand when frozen. When you're ready to enjoy it just thaw overnight in the fridge and warm it up slowly on the stove stirring now and then.
My Kitchen Secrets
After making this soup countless times I've learned a few tricks. Splurge on those San Marzano tomatoes they really do make a difference. Take time to let those onions get golden and sweet. Never skip the fresh basil it adds such lovely brightness. And most importantly let the soup simmer long enough for all those flavors to come together perfectly.
Frequently Asked Questions
- → Why use San Marzano tomatoes for soup?
San Marzano tomatoes are sweeter, less acidic, and have fewer seeds than regular canned tomatoes. They create a richer, smoother soup with better flavor.
- → Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for 3-4 days. The flavors often improve after a day as they have time to develop.
- → What can I use instead of heavy cream?
Half and half works well as a lighter alternative. You can also skip the cream entirely for a dairy-free version, as the soup is already rich from the butter and parmesan.
- → Why add a parmesan rind to the soup?
The parmesan rind adds a deep, savory flavor to the broth as it simmers. It's a classic technique that adds richness and complexity to the soup.
- → Can I freeze this tomato soup?
This soup freezes well for up to 3 months. If planning to freeze, don't add the cream. Add it fresh when reheating and serving instead.