Smooth Tomato Soup is a classic comfort dish that’s wonderfully simple and full of fresh tomato flavor. This smooth, creamy soup has a lovely silky texture that makes every spoonful soothing and satisfying. It’s made from ripe tomatoes, a touch of cream, and just the right seasoning to bring out all those rich, natural tastes.
I love making this soup when I want something warm and easy to enjoy. It reminds me of cozy afternoons where I just want to relax and feel at home. One of my favorite tricks is to add a swirl of cream or a sprinkle of fresh basil on top, which makes it look extra pretty and taste even better. I find it’s also a great way to sneak in extra veggies without anyone noticing!
The best way to serve this soup, in my opinion, is with a grilled cheese sandwich or some crusty bread to dip. It’s such a classic combo that always hits the spot, especially on chilly days. I always make a big batch because it reheats wonderfully, so there’s plenty for leftovers that taste just as good the next day.
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes give the best flavor, but canned whole tomatoes work well year-round. If tomatoes are too acidic, add a pinch of sugar to balance the taste.
Onion & Carrot: These add natural sweetness and depth. You can swap the carrot for a small potato if you want a creamier texture without cream.
Basil: Fresh basil is my favorite for garnish and flavor, but dried basil works fine when fresh isn’t available. Just add it earlier to let the flavor develop.
Cream or Milk: Adding cream makes the soup richer and smoother. For a lighter or dairy-free version, try coconut milk or skip the cream altogether.
How Can You Get That Perfectly Smooth Tomato Soup Texture?
Blending is key to a silky soup! Here’s how to do it:
- Use an immersion blender right in the pot for easy, safe blending. Move the blender up and down slowly to avoid splashes.
- If using a regular blender, let the soup cool a bit first. Blend in batches to avoid spills, and use a towel to hold the lid securely.
- For extra smoothness, strain the soup through a fine mesh sieve after blending to catch any bits of skin or seeds.
- Reheat gently on low heat after blending to keep the creamy texture perfect without scorching.
Equipment You’ll Need
- Large heavy-bottomed pot – It heats evenly and holds the soup as it simmers gently.
- Immersion blender – Makes blending the soup smooth easy and safe right in the pot.
- Sharp knife and cutting board – For chopping onions, carrots, and tomatoes precisely.
- Wooden spoon – Great for stirring without scratching your pot.
- Fine mesh sieve (optional) – Helps get the silkiest texture by straining seeds and skins.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky twist that adds depth and sweetness.
- Stir in a spoonful of pesto or fresh herbs like thyme for a fragrant flavor boost.
- Use coconut milk instead of cream for a dairy-free version with a subtle tropical note.
- Mince a jalapeño pepper and sauté with onions for a spicy kick if you like heat.
How to Make Smooth Tomato Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 4 cups ripe tomatoes, chopped (or 2 cans (14 oz) whole peeled tomatoes)
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- ½ tsp dried basil or 1 tbsp fresh basil leaves
- ½ cup heavy cream or whole milk (optional for creaminess)
- Fresh basil leaves, thinly sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, for a total time of approximately 35 minutes. It’s a quick and easy soup that you can enjoy any day!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, cooking until softened, about 5 to 7 minutes. Then add the minced garlic and cook for one more minute until fragrant.
2. Simmer the Soup:
Add the chopped tomatoes and broth to the pot. Bring to a boil, then lower the heat and let it simmer for 20 to 25 minutes until all the vegetables are soft.
3. Blend the Soup:
Remove the pot from heat. If you like, stir in the sugar to balance the tomato’s acidity. Use an immersion blender right in the pot to puree the soup to a smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
4. Finish and Serve:
Return the soup to the stove on low heat. Stir in dried or fresh basil, then season with salt and pepper to taste. For extra creaminess, mix in the heavy cream or milk, warming the soup gently. Serve hot, topped with fresh basil leaves and a sprinkle of black pepper. It’s lovely with toasted bread or grilled cheese sandwiches on the side.
Can I Use Canned Tomatoes Instead of Fresh?
Yes, canned whole peeled tomatoes work perfectly and are great when fresh tomatoes aren’t in season. Just drain some of the juice if you want a thicker soup.
How Do I Store Leftover Tomato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Dairy-Free?
Absolutely! Skip the cream or milk, or use coconut milk or a plant-based milk alternative for a creamy texture without dairy.
Is It Possible to Make This Soup Ahead?
Definitely! Make the soup up to 2 days in advance and refrigerate. Reheat gently and add cream or milk just before serving for the best texture.
