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When the cooler months roll in, one of my favorite ways to warm up is with a big bowl of homemade tomato soup. There’s just something about using fresh, ripe tomatoes that makes the flavor stand out—bright, tangy, and naturally sweet. I love how this soup comes together in about 30 minutes, making it a simple comfort food I reach for often. It reminds me of the same cozy satisfaction I get from a pot of Creamy Wild Mushroom Soup or a hearty serving of Split Pea Soup on a chilly evening. For busy days, I like to keep this recipe in rotation along with my Quick Chicken Alfredo and Stuffed Bell Peppers so I always have reliable, flavorful meals to turn to.
Why you’ll love it
- Perfect with sides: Think grilled cheese, croutons, or sourdough bread.
- Fresh tomato flavor: Heirloom tomatoes create a depth you can’t get from canned.
- Creamy without cream overload: Butter, flour, and basil balance the richness.
- Quick and easy: From start to finish in about half an hour.
Tools That Make It Easier
- Dutch oven (large pot): Even heating, perfect for simmering tomatoes until they break down.
- Blender: Makes the soup silky smooth (or leave it slightly chunky if that’s your style).
- Measuring cups & spoons: Keeps salt, pepper, and flour balanced.
Before You Start: My Quick Tip
- Pick ripe tomatoes: The riper the better—look for slightly soft heirlooms with deep color.
- Balance the flavor: If tomatoes are extra tangy, stir in ½ teaspoon sugar at the end.
- For meal prep: This soup freezes beautifully. I freeze flat in bags so it stacks easily in the freezer.
- Pairings: Nothing beats dipping a crispy grilled cheese sandwich—my go-to side for this soup.
- Broth swap: I often use vegetable broth when I want to keep it vegetarian—it still comes out rich and flavorful.
- Food safety reminder: For tips on storing and handling fresh produce safely, see the USDA Food Safety Guidelines.
What You’ll Need From Your Pantry
Soup Base
- 3 lbs heirloom tomatoes, sliced or chopped
- ¼ cup olive oil
- 2 cups yellow onion, chopped
- 6 cloves garlic, minced
- 2 tablespoon unsalted butter
- 2 cups chicken stock (or vegetable stock for vegetarian)
- 2 tablespoon all-purpose flour
Seasoning
- 1 teaspoon salt
- 1 ½ teaspoon black pepper
- 4 cups fresh basil leaves
Garnish
- Fresh basil, chopped
- Grated Parmesan cheese
- Coconut cream
- Sourdough bread
- Croutons
- Grilled cheese sandwich (my favorite pairing!)
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Let’s Make It Together
- Prep: Chop and measure everything first—this makes cooking smooth.
- Sauté: In a Dutch oven, melt butter over medium-high heat. Add onions; cook 3–4 minutes. Stir in garlic and cook another 3–4 minutes until fragrant and golden.
- Simmer: Add tomatoes, chicken stock, olive oil, flour, salt, and pepper. Stir well and bring to a gentle simmer. Cover and cook 10–15 minutes, stirring occasionally, until tomatoes break down.
- Blend: Transfer soup to a blender, toss in basil leaves, and blend until smooth (or leave texture if you prefer). Carefully return to pot to keep warm.
- Serve: Ladle into bowls and finish with your favorite garnish—Parmesan, coconut cream, or hunks of sourdough.
Recipe variations
- Extra creamy: Stir in ½ cup heavy cream before serving.
- Spicy kick: Add a pinch of red pepper flakes with the garlic.
- Roasted tomato: Roast tomatoes and garlic at 400°F for 25 minutes before blending—deeper flavor.
- Herb twist: Add fresh thyme or oregano with the basil for a different flavor profile.
Storage
- Reheat: Warm gently on the stovetop, stirring often.
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Up to 3 months in freezer bags or containers. Lay bags flat for easy storage.
Serve With (and more cozy recipes)
This soup is perfect with a melty grilled cheese sandwich, but I also love serving it alongside Stuffed Peppers, Spicy Cornbread Muffins, or Baked Chicken Breasts for a heartier meal. For more soup nights, try French Onion Soup, Split Pea Soup, or One-Pot Pasta for easy variety.
Tomato soup with fresh tomatoes
Ingredients
Tomato soup
- 3 Lb Heirloom Tomatoes sliced
- ¼ Cup Olive Oil
- 1 teaspoon salt
- 1 ½ Tsp Pepper
- 2 Cups yellow onion chopped
- 6 Cloves of Garlic minced
- 2 tablespoon unsalted butter
- 4 Cups Fresh Basil
- 2 Cups chicken stock
- 2 tablespoon all-purpose flour
Garnish
- Fresh Basil shopped
- Grated Parmesan Cheese
- Coconut cream
- sourdough bread
- grilled cheese sandwich
- Croutons
Instructions
- Start by prepping and measuring all the soup ingredients so everything is ready to go.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onions and cook for 3–4 minutes until they soften.
- Stir in the garlic and cook for another 3–4 minutes, until the onions turn golden and the garlic smells fragrant.
- Add the tomatoes, chicken stock, olive oil, flour, salt, and pepper. Mix well, turn up the heat, and bring the soup to a gentle simmer.
- Once it starts simmering, cover the pot and let it cook for 10–15 minutes, stirring now and then, until the tomatoes break down. Remove from the heat.
- Carefully transfer the soup to a blender, toss in the basil leaves, and blend until smooth (or leave it a little chunky if you prefer).
- If you’d like, return the soup to the pot to keep it warm on low heat until you’re ready to serve.
- Ladle the soup into bowls and serve hot with your favorite toppings and sides.
Notes
- To refrigerate: Let the soup cool, then pour it into an airtight container. Write the date on the container and store it in the fridge for up to 4 days.
- To freeze: Once cooled, transfer the soup to a freezer-safe bag or container. If using a bag, lay it flat so it’s easy to store. Label it with the date, and freeze for up to 3 months.
Nutrition
From My Kitchen to Yours
I’ve Got Answers
Can I use canned tomatoes?
Yes, but the flavor won’t be as bright. Use 2 large cans (28 oz) whole tomatoes if needed.
Do I need to peel the tomatoes?
Not for this recipe—the blender smooths everything out. If you prefer a lighter texture, peel them first.
Can I make this dairy-free?
Yes—use olive oil only and swap butter for a splash more olive oil.
What if I don’t have a blender?
Use an immersion blender or mash with a potato masher for rustic texture.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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