Dinner - Classic Tomato Soup¶

This is the best tomato soup recipe — rich, smooth, and comforting. Serve it with grilled cheese for the ultimate weeknight meal.

🥣 Course¶

Soup

American

6 servings

Ingredient	Amount (Imperial)	Amount (Metric)
Extra-virgin olive oil	3 tablespoons	45 mL
Unsalted butter	2 tablespoons	28 g
Yellow onion, chopped	1 medium	~150 g
Garlic cloves, minced	6 cloves	~18 g
Whole peeled tomatoes (canned)	2 cans (28 oz each)	2 × 794 g
Water or chicken stock	3 cups	720 mL
Granulated sugar	1 tablespoon	13 g
Ground black pepper	½ teaspoon	1 g
Salt	To taste	To taste
Heavy cream	¾ cup	180 mL
Fresh basil, chopped	For garnish	For garnish

Sauté Aromatics
In a large Dutch oven over medium heat, heat 3 tablespoons (45 mL) olive oil and 2 tablespoons (28 g) unsalted butter until the butter melts.
Add 1 chopped medium yellow onion (~150 g) and cook, stirring often, for about 8 minutes, or until softened and translucent.
Stir in 6 minced garlic cloves (~18 g) and continue cooking for 5 minutes, or until the garlic is fragrant and just beginning to brown.
Add Tomatoes & Simmer
Pour in two 28 oz cans (2 × 794 g) of whole peeled tomatoes. Swirl each empty can with some of the 3 cups (720 mL) water or chicken stock to extract any remaining tomato juices, and add it to the pot along with the remaining stock.
Stir in 1 tablespoon (13 g) granulated sugar and ½ teaspoon (1 g) ground black pepper.
Bring everything to a boil over medium-high heat — about 10 minutes.
Reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
Remove the pot from heat.
Blend & Season
Using an immersion blender, pulse the soup until it reaches your desired smoothness. For a rustic version, you may use a potato masher instead.
Taste and season with salt to taste.
Stir in ¾ cup (180 mL) heavy cream until well incorporated.
Serve
Ladle the soup into bowls and garnish with chopped fresh basil.
Serve hot, ideally with a side of grilled cheese sandwiches.

Avoid high-speed blenders: Blending olive oil at high speed can turn the soup bitter. If using a blender, consider swapping the olive oil for more butter or using a neutral oil like grapeseed.
Non-reactive cookware: Tomato acidity can react with aluminum, so use stainless steel or enamel-coated cookware for best flavor.
Boost the basil: Want more herby depth? Add about 10 fresh basil leaves to the pot after simmering and blend them directly into the soup.
Lighter version: Use only ½ cup (120 mL) of cream or substitute with half-and-half for a lighter texture.
Vegan version: Use all olive oil or vegan butter, replace the chicken stock with vegetable broth, and swap in full-fat coconut milk instead of heavy cream.

Source: Preppy Kitchen – Tomato Soup Recipe