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homemade tomato soup

Delicious Homemade Tomato Soup Recipe

A rich, velvety homemade tomato soup bursting with roasted flavor, fresh herbs, and chef-level depth,comfort in every spoonful.
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 People
Calories: 130

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Blend until silky: Use an immersion blender right in the pot or transfer to a high-speed blender in batches. Blend until luxuriously smooth.
  5. 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.