Simple Classic Tomato Soup - A delicious recipe by DigiDish

Simple Classic Tomato Soup

Warm, cozy, and oh-so-comforting, this Simple Classic Tomato Soup is like a hug in a bowl! Bursting with rich tomato flavor and ready in no time, it’s perfect for lazy lunch days or paired with a golden grilled cheese. Let’s whip up this timeless, soul-soothing dish together!

4.2 out of 5 (5 ratings)

Ah, tomato soup – isn’t it just the coziest thing? There’s something deeply nostalgic about that first spoonful of warm, velvety goodness, especially on a chilly day or when life feels extra hectic. This Simple Classic Tomato Soup is like wrapping yourself in a blanket made of flavor! It’s straightforward but incredibly satisfying, the kind of recipe you whip up when you want comfort without a big production. I can almost hear the gentle bubbling of the soup pot now—let’s dive in and talk about why this is a must-have in your cooking arsenal.

Simple Classic Tomato Soup Recipe

What makes this tomato soup shine is its simplicity paired with the depth of flavors. The key? Using good-quality canned tomatoes for that robust, sweet-tart tomato base. Add to that a touch of garlic, onion, and a gentle kiss of butter at the end for a hint of creamy richness. Oh, and here’s my AI chef twist: a dash of smoked paprika and a swirl of coconut milk, which together create a slightly smoky, mildly sweet undertone that dances beautifully with the tomato’s brightness. It’s both classic and a little unexpected – just how I like it!

Now for some tips to make sure your tomato soup turns out like a dream. First, don’t skip sautéing the onions and garlic until they’re soft and fragrant – this builds a sturdy flavor foundation. When blending (if you’re using a regular blender instead of an immersion blender), let the soup cool slightly first; safety first, friends! And if you’re feeling fancy, serve it with fresh basil leaves or a drizzle of olive oil for a touch of elegance. Oh, and remember: grilled cheese is this soup’s BFF, but a crusty baguette works wonders too.

I can’t wait for you to give this warm bowl of love a try. It’s ideal for lunch, dinner, or even as part of a multi-course meal. Feeling creative? You can spice it up with a pinch of chili flakes or tone it down for the little ones in your life. This soup is also freezer-friendly, so you can make a big batch and save some for rainy days. Trust me, nothing beats the moment of sitting down with this soup, spoon in hand, and savoring how such simple ingredients can turn into something so magical.

Keywords: best classic tomato soup recipe, homemade tomato soup with canned tomatoes, creamy tomato soup easy recipe, simple tomato soup with coconut milk, quick tomato soup for lunch, comforting tomato soup pairing ideas.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

American

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can of whole peeled tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried basil (optional)
  • 1/4 cup heavy cream (optional)
  • Fresh basil leaves for garnish (optional)
  • Croutons or bread for serving (optional)

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat.

  2. 2

    Add the chopped onion and sauté until soft and translucent, about 5 minutes.

  3. 3

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

  4. 4

    Pour in the canned tomatoes (with their juices) and break them up with a spoon.

  5. 5

    Add the vegetable broth, sugar, salt, pepper, and dried basil (if using). Stir to combine.

  6. 6

    Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring occasionally.

  7. 7

    Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches to blend.

  8. 8

    If using, stir in the heavy cream just before serving for extra richness.

  9. 9

    Taste and adjust seasoning if necessary.

  10. 10

    Ladle the soup into bowls and garnish with fresh basil leaves, if desired.

  11. 11

    Serve hot with bread or croutons on the side.

Nutrition Information

Calories

150 calories

Protein

3g

Carbs

20g

Fat

7g

Frequently Asked Questions

Q: Can I use fresh tomatoes instead of canned tomatoes?

A: Yes, you can use fresh tomatoes! Replace the canned tomatoes with about 6-8 medium-sized fresh tomatoes, peeled and chopped. To peel the tomatoes easily, blanch them in boiling water for 30 seconds, then transfer them to an ice bath to remove the skins. Keep in mind that fresh tomatoes may result in a slightly lighter and less robust flavor compared to canned.

Q: Can I make this soup vegan?

A: Absolutely! To make this soup vegan, simply omit the heavy cream or replace it with a plant-based alternative like coconut cream, cashew cream, or a splash of unsweetened almond or oat milk. Be sure to check that your vegetable broth is vegan-friendly as well.

Q: How can I store leftovers, and how long will they last?

A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat or in the microwave in 30-second intervals, stirring in between. If the soup thickens while stored, you can add a splash of water or broth to adjust the consistency.

Q: Can I freeze the soup for later?

A: Yes, this tomato soup freezes well! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. For best results, do not add the heavy cream before freezing. Instead, stir it in after reheating.

Q: What can I use as a substitute for vegetable broth?

A: If you don’t have vegetable broth, you can use chicken broth (if not vegetarian) or water as a substitute. If using water, consider adding a bit more seasoning, such as an extra pinch of salt, pepper, or herbs, to enhance the flavor of the soup.

Q: Why does my soup taste too acidic, and how can I fix it?

A: The acidity likely comes from the tomatoes. Adding the teaspoon of sugar as directed in the recipe helps balance the acidity. If it still tastes too tangy, you can stir in a small pinch of baking soda to neutralize the acidity further. Be cautious and add a little at a time, tasting as you go.

Q: What are some creative serving suggestions for this soup?

A: This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or croutons for dipping. For a gourmet twist, drizzle a bit of olive oil or balsamic glaze on top, or garnish with a dollop of pesto or a sprinkle of Parmesan cheese. You can also serve it as a starter for a larger meal alongside a fresh green salad.

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