Fresh Tomato Soup: Quick & Easy Comfort

This fresh tomato soup turns about 2 pounds of ripe tomatoes into a smooth, bright soup with onion, garlic and vegetable broth. It takes 10 minutes of prep and 25 minutes on the stove, makes 4 servings, and finishes with optional cream and fresh basil. It is at its best in tomato season, but the swaps below cover what to do when the tomatoes are less than perfect.

What You Need

• **Fresh ripe tomatoes (about 2 lbs, or 6-8 medium):** Roma, beefsteak or a mix of heirlooms. Riper tomatoes make a sweeter soup.
• **1 medium onion:** yellow or white, finely chopped. It is the aromatic base.
• **3-4 cloves garlic, minced**
• **4 cups vegetable broth:** low-sodium is best so you control the salt. Chicken broth works if you do not need it vegetarian.
• **2 tablespoons olive oil**
• **1/2 cup heavy cream (optional):** gives a silky, rich texture. Reduce or skip for a lighter soup.
• **1/4 cup fresh basil, packed and chopped:** for garnish.
• **1 teaspoon sugar, or to taste:** a little balances the tomatoes’ acidity.
• **Salt and freshly ground black pepper**
• **Optional:** 1-2 teaspoons balsamic vinegar, or a pinch of red pepper flakes.

How to Make Tomato Soup From Fresh Tomatoes

1. **Prep.** Wash and roughly chop the tomatoes. Dice the onion and mince the garlic.
2. **Cook the onion.** Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onion until softened and translucent, 5 to 7 minutes.
3. **Add the garlic.** Stir in the garlic and cook for 1 more minute, just until fragrant. Watch it closely, since garlic turns bitter fast.
4. **Simmer.** Add the tomatoes, broth and sugar, and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until the tomatoes are very soft and have broken down.
5. **Blend.** Take the pot off the heat and blend with an immersion blender until smooth. With a regular blender, work in batches, fill it only halfway, hold the lid firmly in place and vent it, because hot liquid expands. Return the soup to the pot.
6. **Finish.** Stir in the cream if using, and season generously with salt and pepper. If it tastes flat, add a small splash of balsamic vinegar.
7. **Serve.** Ladle into bowls and top with basil.

Chopping the onion and garlic ahead and using an immersion blender (no batch transfers) are the two biggest time savers.

What to Serve With Tomato Soup

A grilled cheese sandwich is the classic partner: crisp, buttery bread and melted cheese against the tangy soup. Crusty bread, croutons or a light green salad with vinaigrette also work. For the bowl itself, a drizzle of olive oil, a spoonful of pesto, grated Parmesan or fresh chives or parsley all add something extra.

If you like creamy soups, the creamy broccoli cheese soup and creamy mushroom soup on this site make good companions for a soup night, and the cucumber tomato soup is a cold option for hot days.

Swaps: Canned Tomatoes, Dairy-Free, Lower Fat

• **Canned tomatoes:** use about 2 (28-ounce) cans of whole peeled or diced tomatoes. Since they are already cooked, expect to shorten the simmer, and taste before adding sugar.
• **Dairy-free or vegan:** leave out the cream or use full-fat coconut milk or an oat-based cream. Check that the broth is vegan. Expect a slightly coconut note with coconut milk.
• **Lighter:** reduce the cream, or swirl plain Greek yogurt into each bowl. Soaked cashews (soaked 15 minutes in hot water, drained, blended in) give creaminess without dairy.
• **Low sodium:** use low-sodium broth and season at the end.
• **More vegetables:** a chopped carrot, celery or bell pepper can simmer with the tomatoes and adds sweetness and body.
• **More heat:** add red pepper flakes with the garlic, or finish with a little diced jalapeño or hot sauce.
• **Best tomatoes:** Roma tomatoes are meaty and less watery. Beefsteak and heirloom tomatoes give a brighter flavor but a thinner soup. Cherry tomatoes add sweetness.

Why Tomato Soup Turns Out Watery, Acidic or Gritty

• **Under-ripe tomatoes.** They make a watery, sharp soup. Choose the ripest red tomatoes you can find, and if yours are not, add a bit more sugar or a splash of balsamic.
• **Too acidic.** Balance with a small amount of sugar, starting with 1/2 teaspoon. A tiny pinch of baking soda (1/8 teaspoon at most) also cuts acidity, but use it sparingly.
• **Too thin.** Simmer uncovered a little longer, blend in a cooked potato or a slice of bread with the crust removed, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook for another minute.
• **Too thick.** Stir in more broth or water a little at a time.
• **Bland.** Add salt and pepper first, then a pinch of sugar, a splash of balsamic or lemon juice, and fresh herbs stirred in at the end.
• **Burnt garlic.** It goes from fragrant to bitter quickly. Add it only after the onion has softened and cook it for about a minute.
• **Gritty or not smooth.** Keep blending. For a very silky result, pass the soup through a fine-mesh sieve.
• **Rushed simmer.** The tomatoes need the full 15 to 20 minutes to break down and release flavor.

Storing and Freezing Tomato Soup

• **Refrigerator:** refrigerate within 2 hours of cooking, in an airtight container. It keeps 3 to 4 days.
• **Freezer:** cool, then freeze in containers (leave headspace) or freezer bags for up to 3 months. The soup freezes well, and cream-finished soup may separate slightly; stir or whisk while reheating.
• **Reheating:** warm on the stovetop over medium-low heat, stirring, until steaming hot and 165°F. Add a splash of broth or water if it has thickened. Thaw frozen soup overnight in the refrigerator first.

Tomato Soup FAQ

Can I use canned tomatoes instead of fresh?

Yes. Use about 2 (28-ounce) cans of good whole peeled or diced tomatoes and shorten the simmer, since canned tomatoes are already cooked down.

Which tomatoes are best?

Ripe, flavorful ones. Romas are meaty and low in water, while beefsteak and heirloom tomatoes give a brighter taste. The riper they are, the better the soup.

Is it gluten-free?

It is naturally gluten-free as long as your broth is. Check any toppings, such as croutons, too.

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