tomato soup

HOMEMADE TOMATO SOUP

A comforting, velvety tomato soup made with fresh, ripe tomatoes and shallots, perfect for freezing and enjoying throughout the year. Simple in ingredients but rich in flavor, this classic dish is ideal for any season.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Cuisine: American
Course: Soup
Servings: 8 servings
Calories: 101 kcal

Ingredients

• Salt and pepper, to taste
• 3 tablespoons butter or olive oil
• 2½ to 3 pounds fresh tomatoes, cored and chopped
• Pesto and fresh basil, for garnish (optional)
• 3 shallots, finely minced

Instructions

In a large stockpot set over medium heat, melt the butter or warm the olive oil. Add the minced shallots and sauté, stirring frequently, until softened and lightly caramelized, approximately 6 to 8 minutes.

Stir in the chopped tomatoes and cover the pot. Allow the mixture to simmer gently until the tomatoes release their juices. If the tomatoes appear dry, incorporate up to 1 cup of water or stock to encourage simmering.

Lower the heat to medium-low and continue cooking for 30 to 45 minutes, stirring now and then to prevent sticking. Once the tomatoes are thoroughly broken down, remove the pot from the heat and let the mixture cool slightly.

Working in manageable batches, transfer the soup to a blender and purée until smooth. Return to the pot to reheat if serving immediately, or allow it to cool fully before transferring to airtight containers for freezing.

Garnish with pesto and fresh basil before serving, if desired.

Roasted Tomato Soup

This richly flavored Roasted Tomato Soup elevates the humble tomato by slow-roasting it alongside whole garlic cloves to deepen its natural sweetness. Blended with aromatic herbs, fresh basil, and a splash of cream, it’s a velvety, comforting vegetarian dish that’s both refined and rustic.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Cuisine: American
Course: Soup
Servings: 6
Calories: 224 kcal

Ingredients

• 1 teaspoon sea salt or kosher salt
• 1 medium sweet onion, diced
• ¼ cup fresh basil, chopped, plus more for garnish
• ¼ cup heavy cream (optional)
• 1 head garlic, cloves separated with skins intact
• 2 tablespoons balsamic vinegar
• 4 pounds vine-ripened tomatoes, quartered
• 1 quart vegetable broth, high-quality or homemade
• 1 teaspoon dried basil
• 1 teaspoon cracked black pepper
• ¼ cup plus 1 tablespoon olive oil
• ½ teaspoon dried oregano
• 1 sprig fresh thyme

Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Arrange the quartered tomatoes across the sheet, distributing the garlic cloves evenly among them.

Drizzle the tomatoes and garlic with ¼ cup of olive oil. Use clean hands to evenly coat the tomatoes and garlic. Season with salt and black pepper. Transfer the tray to the oven and roast for 1 hour, until the tomatoes become very tender and start to caramelize at the edges.

With about 30 minutes of roasting time remaining, heat a Dutch oven over medium heat. Add the remaining tablespoon of olive oil and allow it to shimmer. Sauté the diced onion for 6 to 7 minutes, stirring occasionally, until softened.

Incorporate the dried basil and oregano into the onions and cook for an additional 1 to 2 minutes, until aromatic. Deglaze the pot with balsamic vinegar, cooking until the liquid reduces by half.

Pour in the vegetable broth and add the sprig of thyme. Raise the heat to bring the mixture to a gentle boil, then reduce to medium-low and simmer for 10 to 15 minutes to allow the flavors to infuse. Turn off the heat.

Remove the roasted garlic cloves from the baking sheet and set aside until cool enough to handle. Discard the thyme sprig from the broth, shaking off any leaves that remain.

Transfer the roasted tomatoes into the soup pot. Squeeze the garlic cloves from their skins and add the softened garlic to the soup base.

Stir in the heavy cream, if using, and the fresh basil. Use an immersion blender to blend the soup directly in the pot until smooth. Adjust the consistency with additional broth if necessary.

Ladle into bowls, garnish with extra basil, and serve immediately. Store leftovers in a sealed container in the refrigerator for up to one week or freeze for up to three months.

Creamy Tomato Soup Recipe

A rich and velvety tomato soup made with crushed tomatoes, aromatic herbs, and finished with parmesan and heavy cream for a perfectly balanced flavor. This quick 30-minute version is ideal for weeknight meals and pairs beautifully with grilled cheese sandwiches.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cuisine: American
Course: Soup
Servings: 8 (1-cup servings)

Ingredients

• 2 cups chicken stock
• 1 tablespoon sugar, or to taste
• ½ cup heavy whipping cream, or more as needed
• 2 yellow onions (about 3 cups), finely chopped
• 56 oz crushed tomatoes (two 28-oz cans), preferably San Marzano
• 4 tablespoons unsalted butter
• ¼ cup chopped fresh basil, plus more for garnish
• ⅓ cup parmesan cheese, freshly grated, plus more for serving
• 3 garlic cloves, minced (about 1 tablespoon)
• ½ teaspoon black pepper, or to taste

Instructions

Set a non-reactive pot or enameled Dutch oven over medium heat. Melt the butter, then add the finely chopped onions. Cook for 10 to 12 minutes, stirring occasionally, until the onions become soft and develop a golden hue.

Stir in the minced garlic and continue sautéing for 1 minute, just until the garlic becomes fragrant.

Pour in the crushed tomatoes along with their juices, then add the chicken stock, chopped basil, sugar, and black pepper. Mix thoroughly. Bring the mixture to a gentle boil, then reduce the heat, partially cover with a lid, and simmer for 10 minutes.

If a smoother texture is desired, use an immersion blender directly in the pot to purée the soup to your preferred consistency. Alternatively, carefully transfer the hot soup in batches to a blender, pulse to start, and blend until smooth. Return the blended soup to the pot.

Stir in the heavy cream and grated parmesan cheese. Return the soup to a gentle simmer, then taste and adjust seasoning with additional salt, pepper, sugar, or cream as needed.

Ladle the finished soup into warm bowls and garnish with extra parmesan and chopped basil before serving.

Grilled Cheese and Tomato Soup Recipe

A gourmet twist on a classic pairing, this Grilled Cheese and Tomato Soup recipe is elevated with layers of smoky cheeses, rich prosciutto, and a tomato soup infused with balsamic vinegar, cream, and San Marzano tomatoes. Comfort food, redefined.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Course: Main Course
Servings: 4

Ingredients

For the Tomato Soup:

• ½ cup heavy whipped cream
• 2 (28-ounce) cans San Marzano tomatoes in juice
• 1 tablespoon unsalted butter
• 1 peeled yellow onion, diced
• 3 cloves garlic, finely minced
• 1½ tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1 cup chicken stock
• Coarse salt and freshly ground black pepper, to taste

For the Grilled Cheese:

• 2 slices prosciutto ham
• 2 slices provolone cheese
• 2 slices cheddar cheese
• 4 slices brioche bread
• 2 slices smoked gouda cheese
• 4 teaspoons fig jam
• 4 teaspoons unsalted butter

Instructions

Tomato Soup:

In a large pot set over medium-low heat, melt the butter. Add the diced onion and sauté for 5 to 6 minutes until translucent. Stir in the sugar and continue cooking for 7 to 9 minutes, stirring occasionally, until the onions are deeply caramelized.

Add the minced garlic and cook for 1 to 2 minutes, just until aromatic.

Pour in the tomatoes and allow them to simmer for 5 to 6 minutes. Stir in the chicken stock and balsamic vinegar, and cook briefly to combine the flavors.

Carefully transfer the soup to a blender and blend on high until fully smooth. Return the puréed soup to the pot over low heat.

Stir in the heavy cream and season with salt and pepper to taste. Keep warm until ready to serve.

Grilled Cheese:

In a large grill pan or skillet set over low heat, melt the butter. Place the brioche slices in the pan and toast for 1½ to 2 minutes, or until golden and crisp on one side.

Flip the slices. On two of the slices, spread the fig jam. Layer each with one slice of cheddar, smoked gouda, provolone, and prosciutto. Cover with the remaining bread slices, toasted side facing out.

Cook for another 1½ to 2 minutes, or until both sides are browned and the cheese has melted.

Slice the sandwiches and serve immediately alongside the warm tomato soup.

Tomato Soup with Fresh Tomatoes

A creamy and comforting tomato soup prepared with garden-fresh or canned tomatoes, infused with a buttery roux and finished with cream for a velvety finish. Ideal for weeknight dinners or weekend gatherings, this versatile soup welcomes a variety of garnishes and add-ins.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Cuisine: American
Course: Soup
Servings: 8

Ingredients

• 2 cups heavy whipping cream
• 2 cloves garlic, minced
• ½ cup finely diced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 cups milk
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon seasoned salt
• 6 tablespoons butter, divided
• 2 cubes chicken bouillon
• 8 cups tomatoes (approximately 24–30 Roma tomatoes), blended to desired texture
• 2 tablespoons sugar

Instructions

Prepare the tomatoes by working in batches: add about 2 cups at a time to a blender or food processor. Pulse until the consistency is to your liking—either chunky or fully smooth.

In a large saucepan set over medium heat, melt 2 tablespoons of the butter. Add the finely diced onions and sauté for about 5 minutes, until translucent. Add the minced garlic during the last minute of cooking.

Reduce heat slightly and stir in the remaining 4 tablespoons of butter. Once melted, sprinkle in the flour, seasoned salt, regular salt, pepper, crushed red pepper flakes, and chicken bouillon. Whisk continuously to form a smooth paste. Continue whisking as the roux turns a golden brown.

Gradually pour in the milk, whisking constantly until the mixture thickens and is fully incorporated.

Stir in the pureed tomatoes and the sugar. Mix well and bring the soup to a simmer over medium heat, stirring occasionally.

Drizzle in the heavy whipping cream and stir until fully blended and warmed through.

Ladle into bowls and serve with garnishes such as fresh basil, parmesan cheese, oyster crackers, or croutons, if desired.

Crockpot Tomato Soup

A wholesome and comforting tomato soup prepared effortlessly in the slow cooker. With caramelized onions, rich tomatoes, and tender orzo, this recipe delivers flavor with minimal prep. Add half-and-half for a creamy finish or omit it to keep it light and vegan-friendly.

Prep Time: 10 minutes
Cook Time: 5 hours 35 minutes
Total Time: 5 hours 45 minutes
Cuisine: American
Course: Soup
Servings: 6 (about 6 cups total)

Ingredients

• ¼ cup half-and-half (optional)
• 1 can (28 ounces) whole plum tomatoes, with juices
• 3 cups reduced-sodium chicken broth or vegetable broth
• 3 cloves garlic, minced (about 1 tablespoon)
• ⅓ cup whole wheat orzo
• 2 teaspoons kosher salt
• 1 teaspoon hot Hungarian paprika*
• ½ teaspoon ground black pepper
• 2 medium yellow onions, chopped (about 3 cups)
• 1 tablespoon extra-virgin olive oil
• Optional for serving: freshly grated Parmesan cheese, chopped fresh basil or parsley

Instructions

In a large skillet set over medium-low heat, warm the olive oil. Add the chopped onions and sauté for about 15 minutes, stirring occasionally, until they are soft and golden. Add the minced garlic and cook for an additional minute.

Lightly grease a 5-quart or larger slow cooker with nonstick spray. Transfer the sautéed onions and garlic into the slow cooker.

Add the canned tomatoes with their juices, broth, salt, paprika, and black pepper. Stir to combine. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the tomatoes are thoroughly softened.

Using an immersion blender, purée the soup directly in the slow cooker until smooth. Alternatively, carefully purée in batches using a blender or food processor, then return the mixture to the slow cooker.

Stir in the orzo and set the slow cooker to high. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the orzo is fully tender.

If desired, stir in the half-and-half to create a creamier texture. Ladle into bowls and top with freshly grated Parmesan, basil, or parsley before serving.

Panera Tomato Soup Recipe

A creamy, herb-infused tomato soup inspired by the popular Panera classic. With crushed tomatoes, aromatic spices, and a touch of cream, this comforting dish is quick to prepare and perfect for cozy meals at home.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisine: American
Course: Soup
Servings: 4

Ingredients

• ½ cup heavy cream
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• ½ teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1 cup low-sodium vegetable broth

Instructions

In a large pot set over medium heat, warm the olive oil. Add the diced onion and cook for approximately 5 minutes, or until the onions become soft and translucent.

Add the minced garlic to the pot and sauté for 1 minute, just until fragrant.

Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried basil, and oregano. Season with salt and black pepper to taste.

Bring the soup to a gentle simmer and let it cook uncovered for 20 minutes, stirring occasionally to prevent sticking.

Lower the heat and stir in the heavy cream until fully incorporated. Allow the soup to cook for an additional 5 minutes to meld the flavors.

Using an immersion blender, purée the soup in the pot until smooth. Taste and adjust seasoning if necessary.

Serve warm, with your choice of garnish or a side of crusty bread.

Tomato Soup with Canned Tomatoes

A hearty and flavorful tomato soup made with San Marzano canned tomatoes, simmered with garlic, basil, red wine, and finished with cream and parmesan. Quick to prepare in just 30 minutes, this soup is both wholesome and satisfying.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: American
Course: Soup
Servings: 4

Ingredients

• 2 tablespoons red wine
• ¼ cup grated parmesan cheese, plus more for garnish
• ¼ teaspoon black pepper
• ¼ cup heavy cream, or more as desired
• ¼ cup diced white or yellow onion
• 1–2 teaspoons olive oil
• 2 tablespoons granulated sugar
• 4–6 cloves garlic, crushed
• 1 cup vegetable broth
• ½ teaspoon salt
• 28 oz San Marzano canned tomatoes
• ¼ cup fresh basil, chopped (or 2 teaspoons dried basil)

Instructions

Crush the garlic cloves and finely dice the onion.

In a medium-sized pot set over medium heat, add the olive oil. Sauté the garlic and diced onions for a few minutes, until fragrant and the onions are soft.

Add the San Marzano tomatoes (with juices), vegetable broth, red wine, chopped basil, sugar, salt, and black pepper. Stir well and bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, allowing the wine to cook down and the soup to thicken slightly.

Stir in the heavy cream and continue to cook for another 1 to 2 minutes.

Remove the pot from heat and discard the garlic cloves. Adjust seasoning with additional salt if needed.

If a smoother texture is preferred, blend the soup using an immersion blender or transfer it to a blender in batches.

Serve hot, garnished with extra parmesan cheese and croutons if desired. Best enjoyed with toasted baguette or cheesy bread.

Roasted Tomato Basil Soup

This robust and aromatic roasted tomato basil soup captures the essence of peak-season tomatoes, fresh basil, and sweet roasted garlic. With minimal ingredients and rich depth of flavor, it’s a timeless comfort food, made even better with a side of grilled cheese or croutons.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Cuisine: American
Course: Soup
Servings: 6

Ingredients

• 4½ tablespoons olive oil, divided
• 2¼ lbs Roma tomatoes, halved lengthwise
• 1½ cups (26g) lightly packed fresh basil, divided
• 2 small yellow onions, sliced just under ½ inch thick
• Salt and freshly ground black pepper, to taste
• 5 cups low-sodium vegetable broth
• 8 cloves garlic, whole and peeled
• 1¼ lbs grape or cherry tomatoes

Instructions

Preheat the oven to 425°F. Arrange the Roma and grape/cherry tomatoes on a rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil and toss to coat. Season generously with salt and pepper. Position Roma tomatoes cut-side up.

On a separate rimmed half sheet pan, place the sliced onions and whole garlic cloves. Brush with the remaining 1½ tablespoons olive oil on all sides. Season lightly with salt and pepper.

Place both trays in the oven side by side. Roast the garlic for about 15 minutes or until golden, then remove. Continue roasting the onions for 30–35 minutes, until their edges are golden brown. Roast the tomatoes for 40–45 minutes, or until slightly browned and caramelized.

Transfer the roasted tomatoes, onions, and garlic to a large pot. Pour in the vegetable broth and add about three-quarters of the fresh basil. Season to taste with salt and pepper.

Bring the soup to a boil over medium-high heat. Once boiling, cover, reduce heat, and simmer for 20 minutes.

Using an immersion blender, blend the soup directly in the pot until smooth, or blend in small batches in a countertop blender. If using a blender, fill only halfway, remove the center insert of the lid, and cover with a clean kitchen towel to avoid steam buildup.

Serve hot, topped with the remaining chopped basil. Garnish with optional grilled cheese croutons or parmesan as desired.

Oven Roasted Tomato Soup

Creamy, bold, and richly flavored, this oven-roasted tomato soup transforms humble ingredients into a comforting, velvety classic. Roasting the tomatoes intensifies their sweetness, delivering depth and warmth in every spoonful.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Cuisine: American
Course: Soup
Servings: 5
Calories: 179 kcal

Ingredients

• 1 cup vegetable broth or chicken broth
• ¼ cup heavy whipping cream
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and whole
• 2 shallots, peeled and halved
• A pinch of salt and freshly ground black pepper
• 3 pounds Roma or plum tomatoes, halved with seeds removed

Instructions

Preheat the oven to 450°F.

Halve the tomatoes and gently squeeze out the seeds. Halve the shallots and peel the garlic cloves.

In a large bowl, toss the prepared tomatoes, shallots, and garlic with olive oil. Season generously with salt and freshly ground black pepper.

Arrange the vegetables on a rimmed baking sheet in a single layer. Roast for 20 to 30 minutes, or until the tomatoes are very soft and the shallots begin to brown at the edges.

Transfer the roasted vegetables to a heavy-bottomed soup pot. Add the broth and bring to a boil over medium-high heat. Once boiling, cover and reduce to a simmer for 10 minutes to meld the flavors.

Working in batches, carefully transfer the mixture to a blender and purée until smooth. Be cautious when blending hot liquids—fill the blender only halfway and cover the lid with a kitchen towel to prevent splatter.

Return the puréed soup to the pot and stir in the heavy cream. Warm gently over low heat, tasting and adjusting seasoning as needed.

Serve hot, optionally garnished with herbs, a swirl of cream, or a sprinkle of red pepper flakes for a touch of heat.

Slow Cooker Tomato Soup

A deeply flavorful and creamy tomato soup prepared with oven-roasted vine tomatoes and slow-cooked for maximum richness. Finished with fragrant basil and blended to a smooth texture, this comforting soup is easy to prepare and perfect for batch cooking.

Prep Time: 10 minutes
Roasting Time: 35 minutes
Cook Time: 3 hours (high) or 6–7 hours (low)
Total Time: 3 hours 45 minutes
Cuisine: American, British
Course: Soup
Servings: 4
Calories: 114 kcal

Ingredients

• 2 tablespoons tomato puree
• 1 tablespoon olive oil
• 1 vegetable stock cube
• 2 teaspoons mixed dried herbs
• 400 ml freshly boiled water (approx. 1.5 cups)
• 130 g red onion, roughly chopped
• 5 cloves garlic
• 1.2 kg vine-ripened tomatoes, halved
• 1 teaspoon granulated or caster sugar
• 1 handful fresh basil leaves
• Black pepper, to taste

Instructions

Preheat the oven to 180°C (350°F).

Slice the tomatoes in half and place them in a baking tray. Drizzle with olive oil and add the garlic cloves (whole and unpeeled). Roast for approximately 35 minutes, or until the tomatoes are soft and slightly caramelized.

Transfer the roasted tomatoes and all their juices to the slow cooker. Add the red onion, tomato puree, sugar, mixed herbs, and crumbled vegetable stock cube. Carefully squeeze two of the roasted garlic cloves from their skins and add them to the pot. Pour in the freshly boiled water.

Cover and cook on high for 3 hours or low for 6 to 7 hours.

Once cooking time is complete, use an immersion blender to purée the soup directly in the slow cooker, or transfer it to a countertop blender and blend in batches until smooth.

Season with freshly ground black pepper and garnish with torn basil leaves before serving.