Quick Facts:
Time: 10 min prep • 25 min cook • Total: 35 min
Yield: 4–6 servings
Skill: Easy
Method: One-pot, stovetop, blended
Diet: Vegetarian • DF option • GF
Introduction
Tomato soup is the answer when you need something warm, silky, and deeply satisfying after a long day. This version captures all the cream-smooth comfort and subtle chili warmth you love, with a clean tomato backbone and a whisper of basil that lifts every spoonful. The texture is velvety, the flavor is balanced—bright yet round, rich yet not heavy. If you’re cooking for a family, meal prepping for the week, or just craving a quick bowl that feels special, this one-pot recipe is built for you. It’s the kind of soup that turns a grilled cheese or a simple salad into a full, comforting meal without demanding much from you in return.
Craving more cozy bowls like this? Browse our Tomato Soup recipes for classics and creative twists.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Tomato Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
A silky, cozy tomato soup with gentle heat, clean tomato flavor, and a whisper of basil. Weeknight-easy, one-pot, and flexible (dairy-free and gluten-free options). Perfect with grilled cheese or a simple salad.
Ingredients
2 tbsp olive oil
1 tbsp butter (or more olive oil for DF)
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp red pepper flakes (reduce for less heat)
2 tbsp tomato paste
2 cans (28 oz total) crushed tomatoes (or fire-roasted)
2 cups low-sodium vegetable stock
1 tsp sugar (optional, to balance acidity)
½ tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
½ cup heavy cream (or ½ cup cashew cream for DF)
¼ cup finely chopped fresh basil, plus more for serving
1–2 tsp red wine vinegar or lemon juice, to finish
Instructions
1) Soften aromatics (5–6 min): Heat olive oil and butter in a 4–6 qt pot over medium. Add onion + pinch of salt; cook until translucent.
2) Add garlic & heat (30–45 sec): Stir in garlic and red pepper flakes until fragrant.
3) Bloom tomato paste (1–2 min): Stir in tomato paste; cook until brick-red and sticky.
4) Build the base (1 min): Add crushed tomatoes and stock; scrape up any fond.
5) Season & simmer (12–15 min): Add sugar (if using), ½ tsp salt, and pepper. Simmer gently until slightly thickened.
6) Blend to silky (2–3 min): Off heat, blend smooth with an immersion blender (or in batches in a vented blender). Return to pot.
7) Make it creamy (1–2 min): Stir in cream (or cashew cream). Warm gently; do not boil.
8) Finish bright (30 sec): Stir in basil and a small splash of vinegar or lemon juice. Taste and adjust salt, acid, and heat.
9) Rest & serve (2 min): Let sit briefly so flavors settle. Ladle, garnish with basil, and serve.
Notes
Substitutions: Shallots or sweet onion; thyme/oregano/parsley for basil; smoked paprika for flakes; coconut milk or cashew cream for DF.
Make-ahead: Chop aromatics and measure seasonings 1–2 days ahead.
Storage: Refrigerate 3–4 days; freeze up to 3 months (add fresh basil after thawing).
Reheat: Warm gently with a splash of stock; brighten with lemon.
Lighten/Creamier: Use half the cream or add steamed cauliflower/white beans before blending; for richer, add 2–3 tbsp extra cream off heat.
Troubleshooting: Too salty—dilute + acid/sugar. Too bland—salt + acid. Too thin—reduce or add tomato paste; blend longer.
Serving ideas: Grilled cheese, garlic toast, green salad; sparkling water with lemon or a crisp NA spritz.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop, blended
- Cuisine: American
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter (or more olive oil for DF)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp red pepper flakes (reduce for less heat)
- 2 tbsp tomato paste
- 2 cans (28 oz total) crushed tomatoes (or fire-roasted)
- 2 cups low-sodium vegetable stock
- 1 tsp sugar (optional, to balance acidity)
- ½ tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- ½ cup heavy cream (or ½ cup cashew cream for DF)
- ¼ cup finely chopped fresh basil, plus more for serving
- 1–2 tsp red wine vinegar or lemon juice, to finish
What each ingredient does:
Olive oil: savory base. Butter: round, silky finish. Onion: sweetness and body. Garlic: aromatic punch. Red pepper flakes: gentle warmth. Tomato paste: umami depth. Crushed tomatoes: the backbone. Vegetable stock: thins and carries flavor. Sugar: balances acidity. Salt/pepper: structure and definition. Cream or cashew cream: velvety texture. Basil: freshness. Vinegar/lemon: bright final snap.
Must-have vs. flexible: Tomatoes, onion, garlic, and some form of cream are must-haves. Basil, sugar, and vinegar are flexible but recommended.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap yellow onion for sweet or shallots; add a celery rib for extra savoriness.
- Vegetable base: Use whole peeled tomatoes (hand-crushed) for a chunkier body; cherry tomatoes in season make it sweeter.
- Heat level: Replace red pepper flakes with a pinch of smoked paprika for warmth without spice.
- Creaminess: Use cashew cream or coconut milk for dairy-free; stir in a spoon of Greek-style yogurt off heat for tangy richness.
- Herbs: Basil is classic; thyme, oregano, or parsley work well.
- Budget/time savers: Use frozen diced onions/garlic cubes; boxed stock; pre-chopped herbs.
Equipment Notes
A heavy 4–6 qt pot or Dutch oven ensures steady heat and prevents scorching. A wooden spoon helps you scrape up flavorful fond after blooming the tomato paste. An immersion blender is the easiest way to purée right in the pot; a countertop blender works too—just vent the lid and blend in batches. A small ladle and heatproof measuring cup help portion safely.
Step-by-Step
- Soften aromatics (5–6 min): Warm olive oil and butter over medium heat. Add onion and a pinch of salt; cook until translucent. This builds sweetness.
- Add garlic & heat (30–45 sec): Stir in garlic and red pepper flakes. Cook just until fragrant to avoid bitterness.
- Bloom tomato paste (1–2 min): Stir in tomato paste and cook until brick-red and sticky. This deepens umami.
- Build the base (1 min): Add crushed tomatoes and stock; stir to combine and scrape the bottom.
- Season & simmer (12–15 min): Add sugar (if using), ½ tsp salt, and pepper. Simmer gently until flavors meld; look for small bubbles and a slightly thickened texture.
- Blend to silky (2–3 min): Off heat, blend until smooth with an immersion blender (or in batches). Return to pot.
- Make it creamy (1–2 min): Stir in cream (or cashew cream). Warm gently; do not boil.
- Finish bright (30 sec): Stir in basil and a small splash of vinegar or lemon juice. Taste and adjust salt, acid, and heat.
- Rest & serve (2 min): Let sit briefly so flavors settle. Ladle into bowls; garnish with basil.
Doneness cues: The soup should coat the back of a spoon and look glossy; color shifts to a richer orange-red after cream.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onions/garlic and measure seasonings 1–2 days in advance.
- Fridge: Store in sealed containers 3–4 days; texture stays silky.
- Freeze: Up to 3 months. For best texture, add fresh basil after thawing.
- Reheat: Warm over low heat, adding a splash of stock or water. Brighten with a squeeze of lemon.
How to Lighten / Make It Creamy
- Lighten: Use half the cream and finish with extra basil and lemon. Add a cup of steamed cauliflower or white beans before blending for body without richness.
- Creamier: Blend a portion extra-smooth and add an extra 2–3 tbsp cream or cashew cream off heat.
Toppings, Garnishes & Finishes
Crunch: Olive-oil croutons, toasted pine nuts.
Fresh: Basil ribbons, chives, parsley.
Tang/Heat: Lemon zest, a few chili flakes, or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with grilled cheese, garlic toast, or a chopped green salad. For grains, try buttered rice or quinoa. Drinks: sparkling water with lemon, a light herbal tea, or a crisp, non-alcoholic spritz.
Scaling the Recipe
To double, use a larger 6–8 qt pot and extend simmer time by 3–5 minutes for even heating. To halve, reduce cook times slightly. When batch-cooking, cool quickly in shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
Tomato soup offers lycopene, fiber, and a satisfying balance of carbs and fat for satiety. Gluten-free as written if you use GF stock; dairy-free with cashew cream. Nut-free when using dairy or coconut milk.
Troubleshooting
- Too salty? Add a splash of water/stock, a pinch of sugar, or a squeeze of lemon.
- Too bland? Add salt, a dash of acid, or briefly bloom a pinch more tomato paste and stir in.
- Too watery? Simmer to reduce or add a spoon of tomato paste; blend longer for body.
- Overcooked? Add fresh basil and a swirl of cream to revive.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and jarred minced garlic save time.
Best veg swaps? Add roasted red peppers or carrots for sweetness; blend smooth.
How do I keep it from tasting flat? Finish with acid and fresh basil; salt in small increments.
Dairy-free option? Use cashew cream or coconut milk; warm gently off heat.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.
Variations
- Lemony Herb: Add lemon zest and extra dill/parsley at the end.
- Spicy Chipotle: Stir in minced chipotle and a touch of honey; finish with lime.
- Creamy Parmesan: Finish with grated Parmesan and a splash of cream (omit for DF).
Chef Notes / Test Kitchen Tips
Blooming tomato paste until it darkens concentrates flavor dramatically. Salt in stages: once with the onions, once after adding tomatoes, and again after adding acid. Most pots finish beautifully between 18–22 minutes of simmering before blending.
Conclusion
This is the kind of tomato soup that turns weeknights into something calmer and cozier, with a silky texture and bright, balanced flavor. It keeps well for 3–4 days, so you can ladle comfort on demand. If you enjoyed it, save, comment, and share your bowl—your spin helps others cook with confidence.
If this became your new fall favorite, save it and share your tweaks—then keep the momentum going with our soup recipes.
