Smooth Tomato Soup is a classic comfort food that’s creamy, rich, and filled with the bright taste of fresh tomatoes. This soup is silky smooth, making every spoonful feel comforting and soothing, especially on chilly days. It’s simple but full of flavor, with just the right touch of herbs and a hint of sweetness to bring out the best in the tomatoes.
I love making this soup when I want something quick but satisfying. A little tip I always follow is to use ripe, juicy tomatoes or good-quality canned tomatoes — it really makes a difference in how vibrant the soup tastes. Blending the soup until it’s perfectly smooth feels like a little kitchen magic every time.
One of my favorite ways to enjoy smooth tomato soup is with a grilled cheese sandwich on the side. The warm, melty cheese pairs so well with the soup’s brightness. It’s such a cozy meal that always brings back memories of comforting lunches and simple dinners at home. If you haven’t tried it yet, it’s definitely worth making this your go-to soup for any day you want some easy goodness.
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Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes give a bright, natural flavor. If fresh aren’t available, good-quality canned crushed tomatoes work well and save time.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds richness. Use low-sodium to control saltiness.
Onion & Garlic: These add depth and savoriness. Yellow onions are my favorite here for their gentle sweetness.
Tomato Paste: A little boosts tomato flavor and thickens the soup. If you don’t have tomato paste, you can use more crushed tomatoes, but the flavor will be lighter.
Herbs: Basil and oregano brighten the soup with fresh, earthy notes. Fresh herbs add more aroma, but dried works fine too.
Cream: Adding cream is optional but makes the soup extra smooth and rich. For a dairy-free option, coconut milk or cashew cream can be used.
How Do You Get Smooth, Creamy Tomato Soup Without Chunks?
The key is pureeing the soup thoroughly after cooking to break down every piece of tomato and onion. Here’s how I do it:
- Use an immersion blender right in the pot for easy blending and fewer dishes.
- If you don’t have one, carefully blend in small batches in a countertop blender, holding the lid with a kitchen towel for safety.
- After blending, if you want an extra silky texture, you can strain the soup through a fine mesh sieve to remove any remaining bits.
- Warm the soup gently after blending if you add cream, but avoid boiling to keep it smooth and prevent curdling.
Taking these steps will give you a soup that’s perfectly smooth and inviting every time.
Equipment You’ll Need
- Large pot – perfect for cooking onions, tomatoes, and simmering the soup evenly.
- Immersion blender – makes pureeing the soup smooth right in the pot quick and easy.
- Chef’s knife – helps you chop onions and tomatoes precisely without fuss.
- Cutting board – protects your surfaces and gives you room to chop safely.
- Wooden spoon – ideal for stirring the soup without scratching your pot.
- Measuring spoons – handy for adding herbs, spices, and tomato paste accurately.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky twist that deepens the flavor beautifully.
- Stir in some grated Parmesan cheese for a savory, salty touch just before serving.
- Swap cream for coconut milk to make a dairy-free version with a slight sweetness.
- Sprinkle in red pepper flakes or a dash of smoked paprika for a little heat and warmth.
Smooth Tomato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds fresh ripe tomatoes, chopped (or 2 cans (14.5 oz each) of good-quality crushed tomatoes)
- 2 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano (optional)
- ¼ cup heavy cream or half-and-half (optional, for extra creaminess)
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. Blending and warming with cream add a few more minutes, totaling roughly 45 minutes from start to finish. It’s a quick and easy way to enjoy fresh tomato soup any day!
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for 1 more minute, being careful not to burn it.
2. Add Tomatoes and Simmer
Stir in the chopped fresh tomatoes (or canned), tomato paste, and broth. Bring everything to a boil, then reduce heat and let it simmer gently for 20 to 30 minutes. This lets the flavors come together and softens the tomatoes.
3. Blend the Soup
Remove the pot from heat. Use an immersion blender to puree the soup until smooth right in the pot. If you don’t have one, carefully blend the soup in batches in a regular blender, then return it to the pot.
4. Finish with Seasoning and Cream
Mix in sugar (if using), salt, pepper, basil, and oregano to taste. For a creamy finish, stir in the heavy cream or half-and-half. Warm the soup gently on low heat, but don’t let it boil.
5. Serve
Ladle the soup into bowls and garnish with a drizzle of olive oil and fresh basil or parsley. Serve it alongside crusty bread or a grilled cheese sandwich to make a comforting meal.
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned crushed tomatoes work great and make the recipe even quicker. Just be sure to use good-quality, preferably no-salt-added cans for the best flavor.
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 to heat evenly.
Can I Make This Soup Dairy-Free?
Yes! Simply skip the cream or substitute with coconut milk or a nut-based cream for a smooth, dairy-free version.
Is It Okay to Freeze Smooth Tomato Soup?
Definitely! Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
