The Best Tomato Soup Recipe
About this recipe
This creamy tomato soup is a comforting classic that's easy to whip up in less than 30 minutes. With a rich flavor profile, it’s perfect for pairing with a gooey grilled cheese sandwich, making it an ideal meal for any time of the year.
In this recipe, Natasha of Natashas Kitchen shares her straightforward method for making delicious tomato soup, whether you prefer it creamy or chunky. Her approach balances the acidity of tomatoes with sugar and cream, resulting in a silky texture that's hard to resist.
Ingredient notes
- Use two 28-ounce cans of crushed tomatoes with their juice, preferably San Marzano for the best flavor.
- You can substitute fresh tomatoes for canned, but using canned saves time.
- The sugar is essential to combat the acidity of the tomatoes, but you can adjust it to taste.
Tips from Natashas Kitchen’s video
- Chop basil by stacking the leaves, rolling them into a log, and slicing thinly to avoid bruising.
- Sauté onions until soft and golden for about 10 to 12 minutes to develop flavor before adding garlic.
- Blend the soup until smooth with an immersion blender or a high-powered blender for a creamy texture.
Good to know
- How long does it take to make this tomato soup?
- The total time to make this tomato soup is 30 minutes.
- What can I use instead of crushed tomatoes?
- You can use fresh tomatoes instead of canned crushed tomatoes, but canned will save you time.
- How many servings does this recipe yield?
- This recipe yields 4 to 6 servings.
- Can I adjust the creaminess of the soup?
- Yes, you can leave the soup chunky without blending or blend it until smooth for a creamy texture.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel and finely chop the yellow onions until you have about three cups. Set aside.
- 2
Stack fresh basil leaves, roll them into a log, and thinly slice into strips.
- 3
Peel and mince the garlic cloves until you have about one tablespoon of minced garlic.
- 4
In a five-and-a-half-quart enamel coated Dutch oven, melt the butter over medium heat.
- 5
Add the chopped onions to the pot and sauté for about 10 to 12 minutes until soft and golden.
- 6
Stir in the minced garlic and cook for another minute until fragrant.
- 7
Add the crushed tomatoes with their juice to the pot, followed by the chicken stock.
- 8
Stir in the chopped basil, sugar, and black pepper. Bring the mixture to a boil.
- 9
Reduce the heat to a simmer, partially cover, and simmer for 10 minutes.
- 10
If you prefer a creamy soup, blend the mixture until smooth using an immersion blender or a high-powered blender.
- 11
Once blended to your desired consistency, stir in the heavy whipping cream and freshly grated Parmesan cheese.
- 12
Bring the soup back to a simmer and season to taste with additional sugar or salt if needed.
- 13
Remove from heat and serve warm, garnished with additional Parmesan and fresh basil.
Heads up — we had to guess a little:
- The quantity of sugar is inferred as it is often used to balance acidity in tomato soup.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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