Description
This cozy homemade tomato soup recipe is creamy, rich, and packed with real tomato flavor — the ultimate comfort food for chilly days. Made with simple pantry ingredients like canned tomatoes, onion, garlic, and a splash of cream, it’s a wholesome meal that tastes like love in a bowl. Whether you pair it with grilled cheese or crusty sourdough, this soup will become your go-to for quick, satisfying dinners.
Ingredients
2 tablespoons olive oil
1 tablespoon butter (optional, adds richness)
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
3–4 cloves garlic, minced
2 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano
2 cups vegetable broth (low sodium recommended)
1 tablespoon balsamic vinegar
½ cup heavy cream or full-fat coconut milk
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh basil, torn, for garnish
Instructions
Sauté aromatics: In a large pot over medium heat, warm the olive oil and butter. Add the onion and carrot, and cook until soft and fragrant, about 8–10 minutes.
Add garlic and vinegar: Stir in garlic and cook for 30 seconds, then deglaze with balsamic vinegar. Let it bubble for a minute to lift all the flavor from the bottom.
Add tomatoes and broth: Pour in the canned tomatoes (with juices) and vegetable broth. Stir in thyme, red pepper flakes, salt, and pepper.
Simmer: Bring to a gentle boil, then reduce to low and simmer uncovered for 25–30 minutes.
Blend: Transfer half of the soup to a blender and purée until smooth. Return it to the pot with the unblended portion.
Finish with cream: Stir in the cream or coconut milk. Warm through, then taste and adjust seasoning.
Serve: Ladle into bowls and top with basil and a drizzle of olive oil.
Notes
For extra depth, add 1 tablespoon of tomato paste when cooking the onions.
To make this soup vegan, omit butter and use coconut milk instead of cream.
The soup thickens as it cools — thin it with a splash of broth or water when reheating.
Freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup,
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220kcl
- Sugar: 8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: tomato soup recipe, creamy tomato soup, easy homemade soup, comfort food, pantry recipes