Tomato soup is a cold-weather staple in many houses! I have been making this tangy and spicy tomato-based soup for quite a long. A perfect balance of sourness and savoriness! Everybody loves it.

Tomato soup can be made in so many ways. Each tastes different depending on the ingredients and preparation methods. Some taste plain with no flavors, while others taste very yummy and flavorful. 

The tomato soup recipe I’m going to share here is super easy but tastes amazing. It is tangy, spicy, creamy, comforting, and very tasty!

This soup is so flavorful that you'll probably make it every week, regardless of the season. Prepare ahead of time and keep refrigerated, OR serve immediately. This soup makes an excellent appetizer or light main course.

With just a few pantry staples, you can make this soup year-round because I used canned tomatoes instead of fresh ones. Furthermore, canned tomatoes are affordable, easy to find, and helpful for keeping on hand in the pantry for cooking soup at the last moment. I always seem to have it on hand to whip up this comforting soup.

This tomato soup can be made creamy or chunky as desired, although I love creamy soup.

You could serve it on its own, topped with a swirl of cream or olive oil and fresh basil leaves…or you could pair it with a grilled cheese sandwich. I like to serve it with garlic baguette bread.

Why You’ll Like Tomato Soup?

I’m sure you’ll like this soup because it’s:

• Quick and easy to make.
• Needs only a handful of pantry staples.
• Has a lot of flavor and tastes delicious.
• Low in calories and fat.
• Nutritious and healthy dinner.
• Comforting.
• Versatile.  
• Kids friendly.
• Low cost.
• Keeps nicely in the refrigerator, with the flavor improving with time.

Is Tomato Soup Healthy?

Tomato soup is not just tasty; it's also a nutritious powerhouse that helps your body stay healthy. Tomatoes are high in vitamin C, vitamin K, potassium, and folate, among other vitamins and minerals.

Tomatoes are packed with antioxidants that help fight free radicals that cause cell damage in the body. Tomatoes may reduce the risk of heart disease, help in weight loss, make your skin healthy and improve eyesight.

The potassium content of tomatoes helps in the well-functioning of muscles and nerves and maintains healthy blood pressure. Tomato contains vitamin K, which promotes blood clotting and is healthy for bones.

How To Make Tomato Soup?

Scroll down to the recipe card to see the detailed recipe.

How to Serve Tomato Soup?

This tomato soup goes well with simple toasted garlic bread or croutons. It is also typically served with a grilled cheese sandwich.

Do you want a lighter side dish? This soup tastes great served with a bowl of crisp, fresh salad.

Tips

• You can substitute canned tomatoes for fresh ones, as I stated earlier.
• If you don't have an immersion hand blender, transfer the soup to a blender in batches and blend it until it's smooth (being cautious not to overfill it with hot liquid, and pulse it a few times at first). Return the blended soup to the pot over medium heat.
• You may skip the blending step if you want a chunkier soup with tomato bits.
• It is strongly recommended to use a non-reactive pot. Avoid using metals such as cast iron, aluminum, and copper, as they can react with tomatoes and impart a metallic flavor to the soup. Enameled-coated cast iron, ceramic, glass, and stainless steel are all non-reactive vessels that are effective.  
• Depending on your preferences, you can adjust the flavor by adding various seasonings.
• You can add cooked pasta or rice for a heartier soup.

Storing and Freezing

Let the soup cool at room temperature and then pour it into airtight containers. It keeps well in the refrigerator for up to 5 days.  

This soup also freezes well. Transfer the cooled soup to a freezer-safe container or Souper Cubes. It can be kept in the freezer for about 2-3 months.

Reheat it in a pot over medium heat or a microwave-safe bowl in the microwave. Stir frequently.

FAQ’s 

What Can I Add To Tomato Soup To Make It Taste Better?

• Fresh Herbs
• Crispy Bacon
• Cheese
• Lemon 
• Toasted Pine Nuts
• Tinned Anchovies

Can I Make This Soup With Fresh Tomatoes?

Certainly, you can. You can either boil or roast fresh tomatoes to remove the peel if you want a completely smooth texture.

What Kind Of Tomatoes Are Best For Tomato Soup?

I recommend using plum or Roma tomatoes because they have the finest flavor. To make the soup taste great, use farm-fresh or organic ones! 

How To Make Tomato Soup Dairy-Free?

For making a dairy-free version, skip heavy cream and parmesan cheese. Instead, add canned white beans. White beans will add creaminess and texture to the soup. It becomes more nutritious and has some added proteins.  

If you like and enjoy this tomato soup recipe, check out my other no-meat recipes. I hope you’ll like them too.

Easy Tomato Soup Recipe

Rated 5.0 stars by 1 users

Category

Soup

Servings

8

Prep Time

5 minutes

Cook Time

25 minutes

This is the best tomato soup recipe you’ve ever tried. A perfect balance of sourness and savoriness! It's an easy recipe that uses canned tomatoes and typical pantry staples, but it tastes amazing.

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Ingredients

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 yellow onions, finely chopped
• 1 tbsp minced garlic

• 2 28-oz crushed tomatoes, with their juice 

• 3 cups water or chicken stock
• 1 tbsp sugar, or added to taste
• ½ tsp Original Crabby Seasoning, or to taste
• ¼ cup chopped fresh basil 

• ½ cup heavy whipping cream 

• ⅓ cup freshly grated parmesan cheese

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Directions

1. In a large pot, melt butter on medium-low heat. Add olive oil sauté chopped onion, stirring occasionally, for about 2 minutes, until softened. Add the minced garlic and cook for one minute, or until fragrant.

2. Add the chopped basil, chicken stock, sugar, crabby seasoning, and crushed tomatoes with their juice. Mix well, come to a boil, lower heat, put a lid partially over, and simmer for 10 to 15 minutes.
3. Using an immersion blender, blend the soup in the pot until the desired consistency is achieved.
4. Add 1/2 cup of heavy cream and 1/3 cup of freshly grated parmesan cheese, and let the mixture bring to a simmer. Taste and adjust the seasoning if needed and then turn off the heat.
5. Top with chopped fresh basil and more Parmesan if desired. Serve hot!

Recipe Note

• You can substitute canned tomatoes with fresh ones, as I stated earlier.
• If you don't have an immersion hand blender, transfer the soup to a blender in batches and blend it until it's smooth (being cautious not to overfill it with hot liquid, and pulse it a few times at first). Return the blended soup to the pot over medium heat.
• If you want a chunkier soup with tomato bits, you may skip the blending step.
• It is strongly recommended to use a non-reactive pot. Avoid using metals such as cast iron, aluminum, and copper, as they can react with tomatoes and impart a metallic flavor to the soup. Enameled-coated cast iron, ceramic, glass, and stainless steel are all non-reactive vessels that are effective.