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Classic, comforting, and deeply satisfying. This tomato soup comes together in 35 minutes from pantry staples and tastes significantly better than anything that comes out of a tin. Rich from the butter, silky from the blend, and finished with a swirl of cream if you’re in the mood.
Serve it with grilled cheese and call it a perfect meal.
Ingredients
- 2 tablespoons butter (30g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 × 14 oz cans chopped tomatoes (2 × 400g)
- 2 cups chicken stock (500ml)
- 1 teaspoon sugar
- Salt and black pepper to taste
- ¼–½ cup heavy cream (60–120ml), optional
Step-by-Step Instructions
Step 1: Soften the Onion
Melt the butter in a large saucepan over medium heat. Add the diced onion and cook gently for 5–7 minutes until completely soft and translucent. Don’t rush this step — properly softened onion gives the soup a sweeter, more mellow base.
Step 2: Add Garlic
Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 3: Add Tomatoes and Stock
Add the chopped tomatoes, chicken stock, sugar, salt, and pepper. Stir to combine. The sugar balances the acidity of the tomatoes — it doesn’t make the soup sweet, it just rounds out the flavor.
Step 4: Simmer
Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally. The tomatoes will break down further and the flavors will deepen into the stock.
Step 5: Blend
Remove from heat and blend until completely smooth — use an immersion blender directly in the pot, or transfer in batches to a countertop blender. If using a countertop blender, let the soup cool slightly first and never fill the jug more than halfway.
Step 6: Finish and Serve
Return to low heat. Stir in the heavy cream if using. Taste and adjust salt and pepper before serving.
Pro Tips
Don’t rush the onion. A properly softened, slightly golden onion makes the soup noticeably sweeter and more flavorful. Give it the full 5–7 minutes over medium heat.
The sugar is important. Canned tomatoes are acidic and a teaspoon of sugar brings everything into balance. It doesn’t taste sweet — it tastes right. Don’t skip it.
Blend thoroughly. A fully smooth, velvety soup feels luxurious. Keep the blender running until there are absolutely no chunks left. Passing it through a fine sieve after blending gives an even silkier result if you want to go the extra mile.
Add cream at the end, off high heat. Cream added to a vigorously boiling soup can curdle. Reduce to low before stirring it in and warm gently.
Taste before serving. Canned tomatoes vary in intensity. After blending, taste and adjust — you may want a pinch more salt, another small pinch of sugar, or an extra crack of black pepper.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A smooth, silky tomato soup made from pantry staples in 35 minutes — rich, warming, and the kind of simple cooking that never goes out of style.
Ingredients
- 2 tablespoons butter (30g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 × 14 oz cans chopped tomatoes (2 × 400g)
- 2 cups chicken or vegetable stock (500ml)
- 1 teaspoon sugar
- Salt and black pepper to taste
- ¼–½ cup heavy cream (60–120ml), optional
Instructions
- Melt butter in a large saucepan over medium heat. Cook onion for 5–7 minutes until soft. Add garlic and cook 30 seconds.
- Add tomatoes, stock, sugar, salt, and pepper. Simmer for 15–20 minutes.
- Blend until completely smooth.
- Stir in cream if using. Adjust seasoning and serve warm.
Notes
Variations & Customizations
- Make it vegetarian — Swap the chicken stock for vegetable stock. The soup is just as good.
- Add roasted garlic — Roast a whole head of garlic at 400°F for 35 minutes and squeeze the soft cloves into the soup before blending. It adds a sweeter, deeper garlic flavor than raw.
- Add basil — Stir a handful of fresh basil leaves into the soup just before blending for a classic tomato basil soup. The basil blends into the soup and turns it a slightly darker, more vibrant color.
- Make it spicy — Add ¼ teaspoon of red chili flakes with the garlic for a gentle background heat.
- Use fresh tomatoes — Use 800g of ripe plum or vine tomatoes in place of canned. Roasting them at 400°F for 25 minutes before adding them to the pot intensifies the flavor significantly.
- Smoked paprika finish — Stir ¼ teaspoon of smoked paprika into the finished soup for a subtle smoky note that pairs beautifully with the tomato.
Storage & Reheating
| Method | Details |
|---|---|
| Fridge | Store in an airtight container for up to 4 days. The flavor deepens overnight. |
| Reheating | Warm gently on the stovetop over medium-low heat, stirring occasionally. Don’t boil vigorously or the cream can separate. |
| Freezer | Freeze without cream for up to 3 months. Thaw overnight in the fridge and reheat gently. Stir in fresh cream after reheating. |
Frequently Asked Questions
Can I make this vegetarian?
Yes — swap the chicken stock for vegetable stock in the same amount. The soup is fully vegetarian without any other changes needed.
Can I skip the cream?
Absolutely. The soup is smooth, rich, and flavorful without it. The cream adds an extra layer of richness and softens the acidity slightly, but it’s entirely optional.
Can I use fresh tomatoes instead of canned?
Yes. Use 800g of ripe plum or vine tomatoes. For the best flavor, roast them cut-side down at 400°F for 25 minutes before adding them to the pot. Fresh tomatoes give a brighter, fresher-tasting soup — but canned tomatoes are more consistent year-round and often give a deeper, richer result.
My soup is too acidic. How do I fix it?
Add a little more sugar — an extra pinch at a time — and stir and taste after each addition. A small knob of extra butter stirred in also softens acidity. If it’s still sharp, a splash more cream helps balance it.
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