Some recipes stand the test of time for good reason. This Classic Tomato Soup is exactly what it promises - a return to the comforting, nostalgic bowl of soup that evokes childhood memories. No fancy ingredients or complicated techniques, just pure tomato perfection.
There's a reason tomato soup and grilled cheese is an iconic pairing. The bright acidity of the tomatoes, balanced with cream and a touch of sweetness, creates the perfect dipping companion. This is the soup that launched a thousand dunked sandwiches.
Why This Recipe Works
- Quality canned tomatoes – Provide consistent, year-round flavor that's often better than fresh
- Proper onion cooking – Soft, sweet onions form the flavor foundation
- Balanced seasoning – Sugar counters acidity without making the soup sweet
- Velvety cream finish – Adds richness without overwhelming tomato flavor
- Simple dried herbs – Classic basil and oregano keep the focus on tomato
Ingredient Notes
Crushed Tomatoes: Choose good quality crushed tomatoes without added herbs. San Marzano tomatoes make excellent soup with their sweet, low-acid profile. Whole peeled tomatoes work too - just crush them by hand.
Butter vs. Oil: Butter adds richness and a subtle sweetness that complements the tomatoes. For dairy-free, olive oil works but creates a slightly different flavor profile.
The Sugar Question: That teaspoon of sugar isn't about making the soup sweet - it balances the natural acidity of tomatoes. Taste before and after adding it to understand the difference.
Step-by-Step Guide
Start by properly cooking the onions. They should be completely soft and translucent, not browned. This takes about 5 minutes and creates a sweet base for the soup.
The 15-minute simmer time allows the flavors to meld. Don't rush this step - the herbs need time to infuse into the tomatoes.
When blending, go longer than you think. A full 2-3 minutes with an immersion blender creates the silkiest texture. For ultimate smoothness, strain through a fine-mesh sieve.
Serving Suggestions
The ultimate pairing is, of course, a grilled cheese sandwich. Use sharp cheddar on sourdough for classic flavor. Other excellent accompaniments include crusty bread, garlic breadsticks, or a simple green salad.
For garnishes, a swirl of cream looks elegant, while fresh basil adds color and fragrance. Shaved Parmesan and cracked black pepper complete the presentation.
Variations
- Roasted version: Roast tomatoes before making soup for deeper, caramelized flavor
- Spicy kick: Add red pepper flakes or a minced jalapeño
- Cheesy: Stir in shredded cheddar or Gruyere for a cheese-tomato fusion
- Garden herb: Use fresh herbs instead of dried for brighter flavor
Storage Tips
Refrigerate in an airtight container for up to 5 days. The soup may thicken when chilled - thin with broth when reheating. Freezes well for up to 3 months - freeze before adding cream, then stir it in when reheating.
Classic Tomato Soup
Timeless homemade tomato soup with rich, nostalgic flavor. The perfect comfort food, ready in 30 minutes.
Nutrition per serving
Ingredients
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, broth, dried basil, and oregano.
- Bring to a simmer and cook for 15 minutes, stirring occasionally, until flavors meld together.
- Blend until smooth using an immersion blender. For silkier texture, strain through a fine-mesh sieve.
- Return to low heat and stir in cream, sugar, salt, and pepper. Heat through without boiling. Taste and adjust seasonings.
- Ladle into bowls and garnish with fresh basil, a swirl of cream, and Parmesan cheese. Serve with crusty bread or grilled cheese sandwiches.
Recipe Notes
- San Marzano tomatoes make excellent soup with their sweet, low-acid profile.
- Sugar balances acidity - taste before and after to see the difference.
- Freeze before adding cream, then stir it in when reheating.
- For dairy-free, use olive oil and coconut cream.
Frequently Asked Questions
Why is this called 'classic' tomato soup?
This recipe captures the nostalgic flavor of the tomato soup many grew up eating. It's not fancy or trendy - just pure, satisfying tomato flavor with the perfect creamy texture that pairs beautifully with grilled cheese sandwiches.
Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes often make better soup because they're picked at peak ripeness. For fresh, use 3 pounds ripe tomatoes, blanched and peeled. Add 15 minutes to cooking time.
What's the secret to rich tomato soup flavor?
The secret is properly cooking the onions until soft, using quality canned tomatoes, and adding a small amount of sugar to balance acidity. The cream adds richness without overpowering the tomato flavor.
How do I make classic tomato soup dairy-free?
Replace butter with olive oil and substitute the heavy cream with coconut cream or cashew cream. The soup will still be rich and satisfying. Nutritional yeast can add extra depth.
What's the best way to reheat tomato soup?
Reheat gently over medium-low heat, stirring frequently. Add a splash of broth if it's thickened too much. Avoid boiling, which can cause the cream to separate. Microwave reheating works but stir every 30 seconds.