Classic Tomato Soup
Rich, creamy tomato soup with tomato powder, basil, and garlic. Easy stovetop method, ready in about 30 minutes.
Rich, velvety, and bursting with fresh, herbaceous flavor, this tomato soup is a masterpiece of simplicity. Featuring our Tomato Powder, Sweet Basil, Thyme, and Granulated Garlic, this recipe delivers a deeply satisfying soup perfect for cozy evenings or a light, flavorful lunch. Pair it with a grilled cheese sandwich for the ultimate comfort meal.
- Tomato powder and a short simmer build concentrated, fresh tomato flavor.
- Finish with heavy cream for silkiness; swap for plant milk to make it vegan.
- Blend until smooth and serve hot with grated Parmesan and crusty bread.
Spices
Featured in this Recipe
Preparation Instructions:
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Frequently Asked Questions
Can I make this soup vegan?
Yes. Use vegetable stock instead of chicken stock, cook the recipe with olive oil, and replace heavy cream with coconut milk, cashew cream, or another plant-based cream. Omit the Parmesan or use nutritional yeast for a cheesy note.
What can I use instead of tomato powder?
If you do not have tomato powder, add 1 to 2 tablespoons of tomato paste or increase the crushed tomatoes slightly and simmer longer to concentrate the flavor. Tomato paste gives a similar depth but add it earlier so it cooks and loses rawness.
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 to 3 pounds of ripe tomatoes, peel and seed them if you like, chop and simmer until soft, then blend. You may want to add a tablespoon of tomato paste or a small pinch of tomato powder for extra depth.
How do I store and reheat the soup?
Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring often. Add a splash of stock if it becomes too thick. If frozen, store without cream for best texture and thaw overnight before reheating.
Should I blend the soup with an immersion blender or countertop blender?
Either works. An immersion blender is fast and keeps the soup in the pot. A countertop blender gives a very smooth finish; blend in batches and be careful with hot liquids. For extra smoothness, strain through a fine mesh sieve after blending.
How can I thicken or thin the soup?
To thicken, simmer longer to reduce liquid, stir in more tomato paste, a small roux, or a slice of bread before blending. To thin, add chicken or vegetable stock, water, or a little milk and reheat gently.
Can I make this soup ahead or freeze it?
Yes. Make the soup and cool it quickly. Freeze for up to 3 months, but leave out the heavy cream; add cream after thawing and reheating to keep the texture creamy. Leave headspace in containers to allow for expansion.
How do I fix soup that tastes too acidic or too bland?
For too much acid, stir in a small pinch of sugar or a pat of butter to balance it. For bland soup, increase salt gradually, add more tomato paste or powder for depth, or add a splash of Worcestershire or soy sauce for umami.
Can I make this soup vegan?
Yes. Use vegetable stock instead of chicken stock, cook the recipe with olive oil, and replace heavy cream with coconut milk, cashew cream, or another plant-based cream. Omit the Parmesan or use nutritional yeast for a cheesy note.
What can I use instead of tomato powder?
If you do not have tomato powder, add 1 to 2 tablespoons of tomato paste or increase the crushed tomatoes slightly and simmer longer to concentrate the flavor. Tomato paste gives a similar depth but add it earlier so it cooks and loses rawness.
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 to 3 pounds of ripe tomatoes, peel and seed them if you like, chop and simmer until soft, then blend. You may want to add a tablespoon of tomato paste or a small pinch of tomato powder for extra depth.
How do I store and reheat the soup?
Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring often. Add a splash of stock if it becomes too thick. If frozen, store without cream for best texture and thaw overnight before reheating.
Should I blend the soup with an immersion blender or countertop blender?
Either works. An immersion blender is fast and keeps the soup in the pot. A countertop blender gives a very smooth finish; blend in batches and be careful with hot liquids. For extra smoothness, strain through a fine mesh sieve after blending.
How can I thicken or thin the soup?
To thicken, simmer longer to reduce liquid, stir in more tomato paste, a small roux, or a slice of bread before blending. To thin, add chicken or vegetable stock, water, or a little milk and reheat gently.
Can I make this soup ahead or freeze it?
Yes. Make the soup and cool it quickly. Freeze for up to 3 months, but leave out the heavy cream; add cream after thawing and reheating to keep the texture creamy. Leave headspace in containers to allow for expansion.
How do I fix soup that tastes too acidic or too bland?
For too much acid, stir in a small pinch of sugar or a pat of butter to balance it. For bland soup, increase salt gradually, add more tomato paste or powder for depth, or add a splash of Worcestershire or soy sauce for umami.
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