Easy Tomato Soup Recipe Everyone Will Love

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Easy Tomato Soup Recipe Everyone Will Love

I often whip up this delicious tomato soup whenever I’m baking sourdough and craving a warm, comforting dish to go with it. This soup is rich and hearty, and it always makes my family feel cozy. Just recently, I made it for a dinner gathering with friends, and everyone couldn’t stop raving about it!

To start, I sauté chopped onions, carrots, and celery to build a deep flavor, then simmer them with canned tomatoes, herbs, and a piece of Parmesan cheese rind. Once everything is tender, I blend it until smooth, then stir in a splash of cream (if you like) and some grated Pecorino Romano cheese.

Why This Homemade Tomato Soup is Amazing

This is my go-to classic tomato soup that I make over and over again. My whole family loves it, and guests can’t help but compliment it! If you’re looking to try a tomato soup made with fresh summer tomatoes, check out my tomato bisque recipe.

Sautéing the onions, carrots, and celery first helps to bring out their natural sweetness, which beautifully complements the tomatoes. The Parmesan rind adds an extra layer of flavor as the soup simmers. Canned tomatoes are a convenient alternative when fresh tomatoes aren't in season.

Ingredients You'll Need

Here’s a list of ingredients for this simple tomato soup. You can refer to the recipe below for precise measurements!

• Oil: I use olive oil and butter for sautéing the vegetables, which adds a richer flavor. You can also toss in a little butter at the end for extra richness.


• Vegetables and Spices: Celery, carrots, onions, and minced garlic.


• Chili Powder: Just a pinch to brighten the tomato flavor.


• Canned Tomatoes: Canned tomatoes make this recipe possible even in the chilly winter months. Choose high-quality tomatoes for the best results.


• Chicken Broth: I prefer Swanson chicken broth as it gives this soup a higher protein content than many other tomato soup recipes.


• Herbs: Thyme, bay leaves, and basil. Thyme and bay leaves have strong flavors, so you can leave them in the soup while it simmers; add the basil at the end.


• Salt and Pepper: The amount of salt needed will depend on the quality of the tomatoes and broth you’re using. Taste as you go; it’s easier to add more salt than to take it out, so start with ¼ teaspoon at a time.


• Cheese: Simmer a piece of Pecorino Romano or Parmesan rind in the broth to enhance the flavor, and sprinkle grated cheese at the end for a richer soup.


• Cream: Cream can make the soup extra rich, perfect for those who love a creamy tomato soup.

How to Make Tomato Soup

Here are a few tips when making this soup:

1. Try tying the bay leaves and thyme sprigs together with kitchen twine so they’re easy to remove later.


2. If you don't have an immersion blender, you can blend in batches using a regular blender for a smoother texture.

Start by sautéing the vegetables in butter and olive oil until they’re soft. Add the garlic and chili powder, cooking for another minute before adding the canned tomatoes. Next, stir in all the remaining ingredients except for the basil, grated cheese, and cream. Cover and simmer on low for 1.5 to 2 hours. Add the basil in the last 30 minutes; if you want a thicker soup, leave the lid off.

Remove the cheese rind, bay leaves, and thyme, then blend the soup with an immersion blender. If you like, you can stir in cream at this point. Taste and adjust the seasoning with salt or pepper if needed.

Tips for Using Cheese Rind

I always save cheese rinds, so I have them on hand when needed. The next time you buy a piece of Parmesan or Pecorino Romano, cut off the rind and store it in the freezer in a plastic bag or container. They last a long time in the freezer, and you’ll always have some ready to go!

Tips for the Best Tomato Soup

Don’t skip the Parmesan rind if you have one, as it adds depth to the broth while simmering. Taste the soup after blending; if it seems a bit flat, add a pinch of salt or a spoonful of Better Than Bouillon to boost the flavor. A little chili powder will brighten the tomato flavor without making the soup spicy.

If the tomatoes taste a bit acidic, adding a splash of cream or a small pat of butter at the end will help mellow the flavor. If the soup is too thin, simmer it uncovered until you reach your desired thickness.

The Best Canned Tomatoes for Tomato Soup

Since tomatoes are the star ingredient, the quality of canned tomatoes is crucial. After trying many brands, I find that this soup is best with Tuttorosso crushed tomatoes (the green label). They have a fantastic tomato flavor and a perfect balance of sweet and tangy. San Marzano tomatoes are also wonderful, known for their naturally sweet and rich flavor. Use whichever tomatoes you love best — it really makes a difference in this soup!

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