Delicious Homemade Tomato Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp olive oil: cold-pressed for better body and aroma
1 medium onion, chopped: yellow or white, finely diced
4 garlic cloves, minced: always fresh, never jarred
2 tbsp tomato paste: intensifies the umami base
6 ripe tomatoes (or 1.5 lbs), chopped: use Roma or heirloom for best results
1 cup vegetable broth: low sodium, homemade if possible
1 tsp sugar: just enough to balance acidity
Salt & freshly cracked black pepper: season as you go, not just at the end
½ tsp dried thyme or 1 tsp fresh: earthy depth
½ tsp crushed red pepper flakes (optional): for subtle background heat
Fresh basil leaves: stirred in at the end for brightness
1–2 tbsp heavy cream or coconut cream (optional): silky finish
Step-by-Step Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent,about 6–8 minutes.
- Add garlic & tomato paste: Stir in minced garlic and cook for 1 minute. Add tomato paste and cook until it darkens slightly,this unlocks its full umami potential.
- Simmer the tomatoes: Add chopped tomatoes, thyme, sugar, salt, pepper, and broth. Bring to a simmer and let it bubble gently for 25 minutes, uncovered.
- Blend until silky: Use an immersion blender right in the pot or transfer to a high-speed blender in batches. Blend until luxuriously smooth.
- Finish & serve: Stir in cream (if using) and fresh basil. Taste and adjust seasoning. Serve hot with toasted sourdough or grilled cheese soldiers.
Chef’s Insight: Don’t rush this step. The sweeter the onions get, the deeper your flavor base.
Pro Tips & Common Mistakes to Avoid
Don’t skip the paste, Tomato paste is your flavor elevator,don’t leave it behind.
Control consistency. For a thicker soup, simmer a few minutes longer before blending.
Avoid metal-tasting soup, Always cook tomatoes long enough to mellow their acidity.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Store cooled tomato soup in an airtight container in the fridge for up to 5 days or freeze for 2–3 months. To reheat, use a saucepan on medium-low, stirring occasionally. It thickens in the fridge,add a splash of broth or cream to loosen it while reheating.
Delicious Homemade Tomato Soup Recipe
Ingredients
- 2 Tbsp Olive oil
- 1 Medium Onion
- 4 Minced Garlic cloves
- 2 Tbsp Tomato paste
- 1,5 Ibs Ripe tomatoes
- 1 Cup Vegetable broth
- 1 Tsp Sugar
- To taste Salt
- To taste Black pepper
- ½ Tsp Thyme
- ½ Tsp Red pepper flakes
- A handful Fresh basil leaves
- 1 Tbsp Heavy cream
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent,about 6–8 minutes.
- Add garlic & tomato paste: Stir in minced garlic and cook for 1 minute. Add tomato paste and cook until it darkens slightly,this unlocks its full umami potential.
- Simmer the tomatoes: Add chopped tomatoes, thyme, sugar, salt, pepper, and broth. Bring to a simmer and let it bubble gently for 25 minutes, uncovered.
- Blend until silky: Use an immersion blender right in the pot or transfer to a high-speed blender in batches. Blend until luxuriously smooth.
- Finish & serve: Stir in cream (if using) and fresh basil. Taste and adjust seasoning. Serve hot with toasted sourdough or grilled cheese soldiers.
Notes
- Time Is Your Silent Sous-Chef: In this soup, patience isn’t optional,it’s the main technique. As the tomatoes gently simmer, their acidity mellows, their sugars concentrate, and their body thickens naturally. No need for cornstarch or flour; just let heat and time transform raw fruit into velvety gold.
- The Onion-Garlic Ballet: Aromatics aren’t just background singers,they lead the opening act. By sautéing onions low and slow until they glisten, and adding garlic only once they soften, you build a flavor base that’s both sweet and savory, never sharp or burnt. It’s a dance of timing, not tossing.
- The Heat Spectrum Rule: Each layer of this soup responds differently to temperature. Tomato paste loves a quick sizzle to deepen its profile, but basil and cream demand a whisper of warmth. Understanding when to crank the flame or cut the heat,that’s what turns basic into brilliant.
- Purée with Purpose: Blending isn’t just about smoothness,it’s about structure. The ideal texture here is silky but not soupy. Control your blend time and pulse with intent. A few seconds too long, and you lose the mouthfeel that makes homemade stand apart from canned.
- Acid Is the Finisher, Not the Star: A touch of vinegar, lemon juice, or even balsamic,added at the end,shouldn’t scream, it should sing in harmony. This brightness is your final brushstroke, the small detail that turns a good soup into a memorable one.
FAQs
This isn’t just soup,it’s culinary comfort with a chef’s backbone. Whether it’s a rainy day, a dinner party starter, or your go-to freezer meal, this tomato soup elevates any occasion
