There’s nothing cozier than a bowl of Classic Tomato Soup on a cool evening. This easy homemade version brings together sweet San Marzano tomatoes, buttery aromatics, and a hint of thyme for rich, comforting flavor. Ready in under an hour, it’s creamy, perfectly balanced, and ideal for dipping your favorite grilled cheese. A restaurant-quality classic, made simple in your own kitchen.
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Why You’ll Love This Classic Tomato Soup
This Classic Tomato Soup is warm, flavorful, and incredibly easy to make. It comes together quickly with pantry staples, yet tastes slow-simmered and rich. You can easily adjust it to your liking—add cream for indulgence or use vegetable broth for a lighter, vegan option. It freezes beautifully, reheats well, and pairs perfectly with crusty bread or a gooey grilled cheese sandwich. Plus, it fills your kitchen with that nostalgic, homey aroma everyone loves.
Ingredients You’ll Need
Every ingredient in this soup has a purpose. Together, they create a silky texture and rich tomato base that’s both simple and satisfying.
Essential Ingredients
- Extra-virgin olive oil and butter: Add depth and a smooth, rich finish.
- Onion, celery, and carrot: Create a flavorful aromatic base that enhances the tomatoes.
- Garlic and dried thyme: Bring warmth and subtle spice.
- Kosher salt and black pepper: Balance all the flavors.
- San Marzano tomatoes: Known for their sweetness and low acidity.
- Chicken or vegetable broth: Adds body and helps the soup blend to perfection.
Optional Additions and Substitutions
To make your soup even more indulgent, stir in heavy cream before serving. Swap chicken broth with vegetable broth for a vegetarian-friendly version. If you’re using fresh tomatoes, roast them first for a smoky, deep flavor. Finish with a sprinkle of parmesan or drizzle of olive oil for a gourmet touch. You can also toss in basil for a twist on tomato basil soup.
How to Make Classic Tomato Soup
Follow these simple steps for a smooth and flavorful soup that tastes like it simmered all day.
Sauté the Vegetables
Start by heating olive oil and butter in a large pot over medium heat. Once melted, add diced onion, celery, and carrot. Stir occasionally until they soften and release their natural sweetness—about 5 minutes.
Add Aromatics and Seasonings
Next, stir in the minced garlic, thyme, salt, and pepper. Cook for about 1 minute, just until the garlic becomes fragrant. This step builds the soup’s deep base flavor.
Simmer with Tomatoes and Broth
Pour in the canned San Marzano tomatoes and your choice of broth. Stir everything well, then cover and reduce the heat. Let it simmer gently for 30 minutes, stirring now and then so the flavors meld perfectly.
Blend Until Smooth
Remove from heat and carefully blend the soup using an immersion blender. You can also use a countertop blender in batches if you prefer a smoother consistency. If you love creamy soups, now’s the time to blend in a few tablespoons of heavy cream.
Taste and Serve
Taste and adjust the seasoning with salt and pepper as needed. Then, ladle the soup into bowls and top with fresh herbs, grated parmesan, or a swirl of olive oil. Serve it warm alongside a grilled cheese or crisp green salad.
Chef’s Tips for the Best Flavor
Use Quality Tomatoes
Always choose San Marzano tomatoes if possible. Their naturally sweet, rich taste makes all the difference in a classic soup like this.
Balance Acidity and Creaminess
If the soup tastes a bit tangy, stir in a touch of cream or an extra knob of butter. This softens the acidity and adds luxurious smoothness.
Roast Fresh Tomatoes for a Twist
When using fresh tomatoes, roast them with olive oil, salt, and pepper at 400°F for 30 minutes. It deepens the flavor and brings a subtle caramelized note.
Make It Dairy-Free or Vegan
Replace butter with extra olive oil or vegan butter. Skip the cream or substitute with coconut cream for a dairy-free yet silky finish.
Serving Ideas and Pairings
This tomato soup shines when paired with a crispy grilled cheese sandwich, but it’s also great with crusty artisan bread or garlic toast. For a lighter meal, serve it beside a fresh garden salad or a piece of baked chicken or salmon. In colder months, it’s a cozy dinner option, while in summer, it’s delicious slightly chilled with a drizzle of basil oil.
Storage and Reheating Tips
Refrigerate leftover soup in an airtight container for up to 5 days. To freeze, let it cool first, then store for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave until warm. Add a splash of broth or cream to refresh the texture.
Common Questions About Tomato Soup
How is tomato soup made?
Tomato soup is made by simmering tomatoes with aromatics like onion, garlic, and herbs, then blending until smooth.
Why do people love tomato soup?
Because it’s simple, comforting, and pairs perfectly with bread or sandwiches. Its rich, tangy flavor feels like home in every bite.
What are the main ingredients in tomato soup?
Tomatoes, onions, garlic, broth, and seasonings. Cream or butter may be added for extra richness.
When was tomato soup popular?
It became widely popular in the late 19th century when canned versions like Campbell’s made it a household favorite.
Other Recipes You May Enjoy
- Creamy Broccoli Cheddar Soup
- The Ultimate Creamy Potato Soup
- Hearty Italian Minestrone Soup
- Easy Vegetable Soup for a Healthy Meal
- Chicken Bacon Rice Soup for Cozy Nights
- Vegan Garlic Chickpea Soup – Creamy and Hearty
Conclusion
This Classic Tomato Soup is everything you love about home cooking—simple, cozy, and satisfying. It’s the kind of recipe you’ll come back to all year long, whether you’re craving comfort on a rainy day or an easy weeknight meal. Make it once, and it’ll quickly become part of your family’s favorites. Don’t forget to share your own twist and tag us on Pinterest!
Classic Tomato Soup
Equipment
- Large pot For simmering the soup.
- Immersion blender or countertop blender For blending until smooth.
- Wooden spoon For stirring ingredients.
- Measuring cups and spoons For accurate ingredient amounts.
- Ladle For serving.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 1 rib celery, diced
- 1 medium carrot, peeled and diced
- 6 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 cans (28 oz each) whole peeled San Marzano tomatoes
- 2 cups chicken or vegetable broth
- Optional: heavy cream, fresh herbs, parmesan cheese, olive oil drizzle
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in garlic, thyme, salt, and pepper. Cook for about 1 minute until the garlic releases its aroma.
- Pour in tomatoes and broth. Stir, then cover and simmer over low heat for 30 minutes. Stir occasionally to prevent sticking.
- Use an immersion blender to puree the soup until smooth. For a creamier texture, blend in heavy cream at this stage.
- Taste and adjust seasoning. Serve hot with fresh herbs, grated parmesan, or a drizzle of olive oil.
