Quick Facts
Time: 35 minutes (10 min prep, 25 min cook) • Yield: 4–6 servings • Skill: Easy • Method: One-pot, stovetop + blender • Diet: Vegetarian, GF

Introduction

Tomato soup is the answer when you need something warm, creamy, and satisfying—fast. This restaurant-style bisque delivers a lush, velvety texture without hours on the stove. You’ll build flavor quickly with sautéed aromatics, concentrated tomatoes, and a smart splash of acidity at the end for perfect balance. A spoon of crème fraîche (or Greek yogurt) adds gentle tang and body, while a hint of basil lifts the whole bowl. The result is a silky tomato bisque that tastes like it simmered all afternoon, yet it’s ready in about half an hour. It’s perfect for families, cozy date nights, packed lunches, or anyone who wants dependable comfort on a weeknight without sacrificing depth of flavor.

Want more cozy bowls like this? Browse all our tomato soup recipes for creamy, classic, and roasted variations.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: bright acid, gentle heat, round creaminess
• Great leftovers: reheats beautifully

Tomato Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 5 servings
• Diet: Vegetarian

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Description

A quick, velvety tomato bisque that layers sautéed aromatics, tomato paste, quality canned tomatoes, and a bright hit of sherry vinegar. Finished with crème fraîche or Greek yogurt for gentle tang and a silky texture. Weeknight-easy, deeply flavorful, and perfect with basil on top.

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Ingredients

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tsp sugar (optional)

• 1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)

• 1 cup low-sodium vegetable stock (plus more as needed)

• 1–2 tbsp sherry vinegar, to taste

• ½ tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• Pinch red pepper flakes (optional)

• ¼ cup crème fraîche or plain Greek yogurt

• 2 tbsp chopped fresh basil, plus more for serving

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Instructions

1. Sauté aromatics: Warm olive oil and butter in a heavy pot over medium heat. Add onion + pinch of salt; cook 5–7 min until translucent and lightly golden. Add garlic; cook 30 sec.

2. Bloom paste: Stir in tomato paste; cook 60–90 sec until darker brick red and sticky.

3. Add body: Add crushed tomatoes and 1 cup stock; scrape up browned bits. Bring to a gentle simmer.

4. Season & reduce: Add ½ tsp salt, pepper, sugar (if using), and red pepper flakes. Simmer 15–18 min, stirring occasionally, until glossy and slightly thickened.

5. Purée: Off heat, blend with an immersion blender until silky (or vented countertop blender in batches). Thin with a splash more stock if needed.

6. Finish: Stir in 1 tbsp sherry vinegar; taste and add up to 1 tbsp more. Swirl in crème fraîche or Greek yogurt until velvety.

7. Adjust & serve: Taste for salt/acid/heat. Rest 2 min; ladle into warm bowls and top with basil.

Notes

• Must-haves: tomatoes, onion, garlic, stock, creamy finisher.

• Flexible: basil, sugar, pepper flakes.

• Subs: shallots/leeks for onion; fire-roasted tomatoes for smoke; coconut milk for dairy-free; thyme/parsley for basil; cayenne/smoked paprika for heat.

• Make-ahead & storage: Refrigerate 3–4 days; freeze up to 3 months (add dairy after reheating).

• Pro tips: Bloom tomato paste for depth; season in layers; finish with vinegar for snap.

• Serving ideas: garlic croutons, basil ribbons, chili oil swirl; pair with crusty bread or a simple arugula salad.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot; stovetop + blender
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)
• 1 cup low-sodium vegetable stock (plus more as needed)
• 1–2 tbsp sherry vinegar (to taste)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)
• ¼ cup crème fraîche or plain Greek yogurt
• 2 tbsp chopped fresh basil, plus more for serving

What each ingredient does:
Olive oil + butter: flavor and gentle sautéing. Onion: sweet backbone. Garlic: savory bite. Tomato paste: deep umami. Sugar: balances tartness. Tomatoes: body and core flavor. Stock: thins to desired texture. Sherry vinegar: brightens and rounds flavors. Salt/pepper: seasoning. Red pepper flakes: subtle heat. Crème fraîche/yogurt: silky finish. Basil: freshness.

Must-have vs. flexible: Tomatoes, onion, garlic, stock, and some form of creamy finisher are must-haves. Basil, sugar, and pepper flakes are flexible.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for shallots or leeks; add a diced carrot for extra sweetness.
• Base: Use fire-roasted canned tomatoes for a smokier profile; fresh ripe tomatoes work in peak season.
• Liquid: Vegetable stock can be replaced with water—just season thoughtfully.
• Creamy finish: Greek yogurt, crème fraîche, or a splash of coconut milk all work; adjust acidity to taste.
• Herbs: Basil is classic; parsley or thyme offer a savory twist.
• Heat: Replace red pepper flakes with a pinch of cayenne or smoked paprika.
• Diet swaps: For dairy-free, use coconut milk or dairy-free yogurt; for ultra-light, skip the dairy and add an extra drizzle of olive oil.
• Budget/time savers: Use pre-chopped onions/garlic or frozen diced onion; jarred tomato paste in a tube speeds things up.

If tonight’s not tomato night, you’ll find quick chilis, veggie chowders, and more in our full lineup of soup recipes.

Equipment Notes

A heavy 4–6 quart pot or Dutch oven helps prevent scorching. An immersion blender gives you quick, splash-safe puréeing; a countertop blender yields extra-smooth results—just vent the lid and blend in batches. A ladle and heatproof measuring cup make transferring safe and clean. Keep a small skillet handy to “bloom” tomato paste if you prefer more control.

Step-by-Step

1. Sauté aromatics (build sweetness): Warm olive oil and butter over medium heat. Add onion with a pinch of salt; cook 5–7 minutes until translucent and lightly golden. Add garlic; cook 30 seconds until fragrant.
2. Bloom tomato paste (deepen umami): Stir in tomato paste and cook 60–90 seconds until brick red and sticky. This concentrates flavor.
3. Add tomatoes + stock (create body): Pour in crushed tomatoes and 1 cup stock. Stir to dissolve any browned bits from the pot. Bring to a gentle simmer.
4. Season + balance (control acidity): Add ½ tsp salt, black pepper, sugar if using, and red pepper flakes. Simmer 15–18 minutes, stirring occasionally; reduce slightly until glossy and thickened.
5. Purée (set the texture): Off heat, blend with an immersion blender until silky-smooth. For ultra-smooth, transfer to a blender in batches (vent the lid). Thin with a splash more stock if needed.
6. Finish (add lift and creaminess): Stir in 1 tbsp sherry vinegar, taste, and add up to another tablespoon if desired. Swirl in crème fraîche or Greek yogurt until the soup turns velvety.
7. Taste & adjust: Salt heightens sweetness; vinegar sharpens dull flavors; flakes add warmth. A final sprinkle of basil brightens every spoonful. Rest 2 minutes, then ladle into warm bowls.

Doneness cues: Soup should be smooth and pourable, with a glossy sheen; flavors should taste round, not sharp.

Make-Ahead, Storage & Reheating

Chop onion/garlic and measure tomato paste 1–2 days ahead. The cooked soup keeps 3–4 days refrigerated in an airtight container. Freeze up to 3 months; add the creamy finisher fresh after thawing for best texture. Reheat gently on the stovetop over medium-low, adding a splash of stock or water to loosen; finish with a touch of crème fraîche and basil.

How to Lighten / Make It Creamy

• Lighten: Skip dairy and finish with 1–2 tsp olive oil and extra basil; add a diced carrot during the sauté for body without richness.
• Creamy: Blend thoroughly, then whisk in an extra spoon of crème fraîche off heat. If using yogurt, temper with a ladle of warm soup before stirring in to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: Garlic croutons or toasted pine nuts.
Fresh: Basil ribbons, parsley, or chives.
Tang/Heat: Extra vinegar, lemon zest, chili flakes, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crusty bread, a simple arugula salad, or roasted broccoli. For drinks, try sparkling water with lemon, a light red grape juice spritzer, or a crisp nonalcoholic lager.

Scaling the Recipe

To double, use a wider pot so evaporation stays steady and the purée blends easily; extend the simmer by 3–5 minutes if the pot is crowded. To halve, keep the simmer time similar to concentrate flavors. Cool large batches quickly in shallow containers before refrigerating or freezing.

Nutrition & Dietary Notes

Naturally vegetarian and gluten-free. Tomatoes provide vitamin C and lycopene; yogurt or crème fraîche adds protein and tang. If avoiding dairy, use coconut milk or dairy-free yogurt.

Troubleshooting

• Too salty? Add a splash of stock or water and a bit more vinegar to re-balance.
• Too bland? Add a pinch of salt and a few drops of vinegar; finish with fresh basil.
• Too sharp/acidic? Stir in ½ tsp sugar or a knob of butter.
• Too thick? Loosen with stock; reheat gently.
• Too thin? Simmer a few more minutes or add 1 tsp tomato paste and cook 1 minute.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced onions work well; sauté straight from frozen.
Best herb swap? Thyme or parsley.
How do I keep it from tasting flat? Season in layers and finish with vinegar and basil.
Dairy-free? Use coconut milk or dairy-free yogurt and temper if adding to hot soup.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer (add creamy finish after thawing).

Variations

• Lemony Herb: Finish with lemon zest and juice, plus dill or parsley.
• Spicy Chipotle: Stir in 1 tsp chipotle in adobo; balance with a drizzle of honey and squeeze of lime.
• Creamy Parmesan: Add ¼ cup finely grated Parmesan and a splash of cream; finish with black pepper.

Chef Notes / Test Kitchen Tips

Blooming tomato paste is the fastest way to add depth. Salt in small additions during the simmer, then taste again after adding vinegar—you’ll need less salt than you think once the acidity pops. Expect the soup to be “done” between 20–25 minutes of simmering; blend when the texture looks glossy and thick.

Conclusion

This tomato bisque works because it layers sweetness, umami, and gentle tang in a quick, one-pot format. It’s weeknight-friendly, keeps well for 3–4 days, and reheats like a dream. If you make it, leave a rating and share how you topped your bowl—fresh basil, chili oil, or a swirl of crème fraîche all shine.