How can I make this easy tomato soup completely smooth?

Use a countertop blender and puree all of the soup instead of reserving 4 cups. Work in batches, venting the lid and starting on low. An immersion blender also works directly in the pot and minimizes cleanup. If you go fully smooth, you can still add a handful of finely chopped basil at the end for a fresh pop.

Can I use fresh tomatoes instead of canned?

Yes. You’ll need about 6 to 7 pounds of ripe tomatoes, peeled and chopped. Because fresh tomatoes contain more water, the soup may need a slightly longer simmer to concentrate the flavor. Taste and adjust salt and balsamic at the end to keep the balance just right.

Do I have to use balsamic vinegar?

It’s optional, but highly recommended. Balsamic adds gentle sweetness and acidity, balancing the richness of the cream and the natural tartness of tomatoes. If you don’t have it, a smaller splash of red wine vinegar plus a pinch of sugar can approximate the effect.

How do I avoid blender mishaps with hot soup?

Two keys: vent the lid (cover with a towel) and start on low. Blend in small batches, never filling the jar more than halfway. Alternatively, use an immersion blender directly in the pot to avoid transferring hot liquids.

What can I add to make this a complete meal?

Stir in cooked orzo or small shells, add a can of drained white beans, or serve alongside grilled cheese, a hearty salad, or roasted chicken. For a vegetarian protein boost, top each bowl with a spoon of basil pesto and toasted pine nuts.

Easy Tomato Soup Recipe: Creamy, Rich, and Simple

Name: Easy Tomato Soup Recipe: Creamy, Rich, and Simple
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter (or more olive oil); 2 medium yellow onions, chopped; 2 medium carrots, chopped; 6 garlic cloves, chopped; 2 tablespoons balsamic vinegar; 2 (28-ounce) cans diced tomatoes (with juices); 3 cups water or vegetable broth; 1⅓ cups heavy cream (plus more for drizzling); 1 teaspoon dried thyme; ½ teaspoon red pepper flakes; 1 teaspoon sea salt, plus more to taste; Freshly ground black pepper; Fresh basil leaves, for garnish

Description

This Easy Tomato Soup Recipe comes together quickly with pantry staples like canned tomatoes, onions, carrots, and garlic. Finished with cream and balsamic vinegar, it’s a comforting homemade soup that’s rich in flavor and ready in about 30 minutes.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter (or more olive oil)

2 medium yellow onions, chopped

2 medium carrots, chopped

6 garlic cloves, chopped

2 tablespoons balsamic vinegar

2 (28-ounce) cans diced tomatoes (with juices)

3 cups water or vegetable broth

1⅓ cups heavy cream (plus more for drizzling)

1 teaspoon dried thyme

½ teaspoon red pepper flakes

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper

Fresh basil leaves, for garnish

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Instructions

1. Heat olive oil and butter in a large pot over medium heat.

2. Add onions, carrots, garlic, and a pinch of salt. Cook for 8 minutes until softened.

3. Stir in balsamic vinegar.

4. Add tomatoes, water or broth, cream, thyme, red pepper flakes, salt, and black pepper.

5. Simmer for 20–25 minutes until carrots are tender.

6. Scoop out 4 cups of soup and set aside.

7. Blend the remaining soup until smooth.

8. Return blended soup to the pot and combine with the reserved chunky soup.

9. Taste and adjust seasoning if needed.

10. Serve hot with drizzles of cream and olive oil, black pepper, and fresh basil.

Notes

To avoid blender accidents, blend hot soup in batches, venting the lid slightly and covering with a towel.

Use good quality canned tomatoes for the richest flavor.

Add white beans or cooked pasta to make it a heartier meal.

Swap cream with full-fat coconut milk for a dairy-free option.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 270
Sugar: 8g
Sodium: 560mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg