There is something uniquely restorative about a bowl of homemade tomato soup. It’s the kind of dish that feels like a warm hug, comforting on a dreary day and yet bright enough for a sunny lunchtime. For years, my own attempts at this soup recipe were good, but never quite great. They often lacked the deep, concentrated tomato flavour I was craving, tasting either too acidic or a bit thin. I used to struggle with this dish until I discovered that the secret isn’t just in the tomatoes you choose, but in the patient, gentle cooking of the aromatic base that supports them.

This Tomato Soup Recipe is the result of much testing and tweaking in my own kitchen. It strikes a beautiful balance between the natural sweetness of ripe tomatoes, the savoury depth of slow-cooked onions and carrots, and the fresh, peppery notes of basil. We’re not just opening a few tins and hoping for the best; we are building layers of flavour from the ground up. The final result is a velvety, rich soup with a vibrant colour and an aroma that will fill your entire home.

It’s a wonderfully versatile soup that works beautifully for so many occasions. I make it for a simple midweek lunch served with a crusty baguette, as a light supper alongside a grilled cheese sandwich, or even in smaller portions as an elegant starter for a dinner with friends. It’s a recipe that always gets compliments, and one that I hope will become a favourite in your home, just as it has in mine.

Recipe Overview

This soup is all about achieving a profound tomato flavour. By slowly sweating the vegetables and allowing the soup to simmer gently, we coax out a natural sweetness and depth that you simply cannot find in shop-bought versions. I found that adding just one carrot provides enough sweetness to balance the tomatoes without the need for lots of extra sugar. The texture is luxuriously smooth and creamy, even without adding any cream (though you certainly can for an extra touch of indulgence).

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Tomato Soup Recipe

• Genuine Flavour: We use a combination of quality tinned plum tomatoes and a classic vegetable base (a ‘soffritto’) to create a rich, savoury, and multi-layered taste. The gentle simmer melds these flavours into something truly special.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls, the entire process comes together in about 50 minutes, making it achievable for a weeknight meal.
• Flexible Recipe: This soup is a brilliant canvas. You can add a swirl of pesto, a handful of croutons, a pinch of chilli flakes for warmth, or a splash of cream for a richer finish.
• Great for Batch Cooking: This recipe doubles brilliantly. It’s ideal when you want to stock the freezer with wholesome, ready-to-go meals for busy days.
• Family Tested: I make this at least once a week in the autumn – it’s become a family favourite. My children love dipping their grilled cheese soldiers into it, and there are never any leftovers!

Tomato Soup Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

The quality of your ingredients, especially the tinned tomatoes, will make a significant difference here. I always opt for whole tinned plum tomatoes in juice, as they tend to have a much better flavour and texture than their chopped counterparts. My preferred brands are Mutti or Cirio if you can find them.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 tsp dried oregano
• 2 x 400g tins of whole plum tomatoes
• 700ml vegetable stock (low sodium if possible)
• 1 large handful of fresh basil leaves (about 20g)
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• 50ml double cream (optional, for a richer finish)

Sara’s Tip: Don’t be tempted to skip the carrot and celery! They might seem like minor additions, but they form the aromatic foundation known as a soffritto, which adds an incredible sweetness and depth that elevates the entire soup.

How to Make This Tomato Soup Recipe

The process for this soup recipe is straightforward. The key is to be patient during the first step – allowing the vegetables to soften properly without browning is where the real flavour magic begins.

1. Heat the olive oil in a large, heavy-based stockpot or Dutch oven over a medium-low heat. Add the chopped onion, carrot, and celery.
2. Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent but have not taken on any colour. This slow sweating process is crucial for building flavour.
3. Add the minced garlic and dried oregano and cook for another minute until fragrant, being careful not to let the garlic burn.
4. Pour in the two tins of plum tomatoes, using a wooden spoon to break them up against the side of the pot. Add the vegetable stock and the optional 1/2 tsp of sugar.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it gently bubble away for 20 minutes. This allows the flavours to meld together.
6. Remove the pot from the heat. Add the fresh basil leaves to the soup.
7. Using an immersion blender, carefully blend the soup directly in the pot until it’s completely smooth and velvety. What works best for me is tilting the pot slightly to ensure the blender head is fully submerged, which prevents splashing. If you don’t have an immersion blender, allow the soup to cool slightly before blending in batches in a countertop blender.
8. Return the soup to a low heat if needed. Season generously with salt and black pepper to your liking. If you’re using cream, stir it in now until fully incorporated. Do not let the soup boil after adding the cream.
9. Serve hot, garnished with a few extra basil leaves, a swirl of cream, or some crunchy croutons. It’s a wonderful partner to our Bruschetta Chicken for a full, Italian-inspired meal.

Tips From My Kitchen

• Temperature Control: Always keep the soup at a gentle, lazy simmer. Boiling it too vigorously can cause the tomatoes to break down in a way that creates a slightly bitter, harsh edge. Low and slow is the way to go.
• The Secret Step: I learned that the final taste of the soup is massively improved by how you season it. Don’t just add salt at the end. Taste it, add a little salt and pepper, stir, and taste again. Repeat until the tomato flavour really pops. It might need more salt than you think.
• Make-Ahead: This soup is brilliant for meal prep. You can make a big batch and store it in the fridge. The flavour actually deepens and improves by the second day. Just reheat it gently on the stove.
• Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Immersion blender (or countertop blender)
• Ladle
• Sharp knife and cutting board

Common Mistakes to Avoid

• Rushing the Base: Don’t be tempted to crank up the heat to soften the onion, carrot, and celery faster. Sautéing them slowly over medium-low heat allows their natural sugars to release, creating a sweet, complex base that underpins the whole dish. Browning them will make the soup taste bitter.
• Under-blending: To get that wonderful, silky-smooth restaurant-quality texture, you need to be patient with the blending. Keep the immersion blender going until every last lump is gone. A gritty texture can spoil the experience.
• Forgetting to Season: Tomatoes need a good amount of seasoning to come alive. A soup that tastes flat or bland almost always just needs more salt. Taste and adjust right before you serve.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s easy to adapt. Here are a few of my favourite variations:

• Spicy Roasted Red Pepper: For a smoky, sweet, and slightly spicy version, char a red pepper under the grill until the skin is black. Let it steam in a covered bowl, then peel and deseed it. Add the roasted pepper to the soup before blending and include 1/2 teaspoon of smoked paprika with the garlic.
• Vegan Creamy Tomato Soup: The base recipe is already vegan-friendly (just ensure your stock is). For a creamy finish, omit the double cream and stir in 50ml of full-fat oat cream or coconut milk at the end.
• With Gnocchi or Pasta: To turn this into a more substantial meal, add some cooked gnocchi or small pasta shapes (like ditalini) to the bowls just before serving.

What to Serve With This Tomato Soup Recipe

A great soup deserves an equally great companion. This tomato soup is versatile enough to pair with many dishes, from simple sides to more complete meals.

• The Ultimate Grilled Cheese: There’s no better partner. Use thick slices of sourdough bread, a sharp, mature cheddar, and a little butter on the outside for a gloriously crispy, cheesy sandwich for dipping.
• Garlic Bread or Croutons: Simple, crunchy, and perfect for soaking up every last drop of soup.
• A Simple Main Course: This soup works wonderfully as a starter before a light main like my Lemon Garlic Chicken served with a green salad.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc cuts through the acidity of the tomatoes beautifully. A light lager also works well.

Frequently Asked Questions

Tomato Soup Recipe

A classic, comforting tomato soup made from scratch with fresh vegetables and herbs. This simple and flavourful recipe is blended until velvety smooth and can be enriched with a touch of cream.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Italian

Calories: 210

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves of garlic minced
• 1 large carrot finely chopped
• 1 celery stalk finely chopped
• 1 tsp dried oregano
• 2 x 400g tins of whole plum tomatoes
• 700 ml vegetable stock low sodium if possible
• 1 large handful of fresh basil leaves about 20g
• 1/2 tsp sugar optional, to balance acidity
• Salt and freshly ground black pepper to taste
• 50 ml double cream optional, for a richer finish

Method

 

1. Heat the olive oil in a large, heavy-based stockpot or Dutch oven over a medium-low heat. Add the chopped onion, carrot, and celery.
2. Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent but have not taken on any colour. This slow sweating process is crucial for building flavour.
3. Add the minced garlic and dried oregano and cook for another minute until fragrant, being careful not to let the garlic burn.
4. Pour in the two tins of plum tomatoes, using a wooden spoon to break them up against the side of the pot. Add the vegetable stock and the optional 1/2 tsp of sugar.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it gently bubble away for 20 minutes. This allows the flavours to meld together.
6. Remove the pot from the heat. Add the fresh basil leaves to the soup.
7. Using an immersion blender, carefully blend the soup directly in the pot until it's completely smooth and velvety. What works best for me is tilting the pot slightly to ensure the blender head is fully submerged, which prevents splashing. If you don't have an immersion blender, allow the soup to cool slightly before blending in batches in a countertop blender.
8. Return the soup to a low heat if needed. Season generously with salt and black pepper to your liking. If you're using cream, stir it in now until fully incorporated. Do not let the soup boil after adding the cream.
9. Serve hot, garnished with a few extra basil leaves, a swirl of cream, or some crunchy croutons. It’s a wonderful partner to our Bruschetta Chicken for a full, Italian-inspired meal.

Notes

Serve hot, garnished with extra basil leaves, a swirl of cream, or croutons. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

I truly hope this rich and velvety Tomato Soup Recipe brings as much warmth and satisfaction to your table as it does to mine. It’s a testament to how a few simple, quality ingredients, treated with a little time and care, can create something deeply nourishing and delicious. I’d love to hear how you get on with it, so please feel free to leave a comment below with your thoughts or any creative twists you’ve added! From my kitchen to yours, happy cooking. – Sara