Perfect Tomato Soup

Tomato soup
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  • 41 mins
  • Prep: 15 mins,
  • Cook: 26 mins
  • Yield: Serves 4

Tomato soup is up there with chicken noodle soup as one of the most popular soups (not to mention kid-friendly) around.  There are lots of ways to season up a good tomato soup, but sometimes you just want the classic – bursting with tomato flavor, silky smooth, and not complicated by much else.  This is that soup.  

Serve this soup with a great grilled cheese sandwich to make this a very happy lunch.  Dipping, dunking and even possibly slurping are totally permitted when it comes to this classic duo. 

Or try this with a simple salad with a classic vinaigrette, or a spectacular Greek Salad for a soup meal that will make your family feel like they are getting a pretty great soup and salad meal.  You could also put out a nice antipasti board for nibbling along with the soup, for a different fun family meal.

What You'll Need

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 large tomatoes, seeded and diced (about 2 cups)
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup vegetable or chicken broth
  • 2 tablespoons tomato paste
  • Kosher or coarse salt and freshly ground black pepper to taste 

How to Make It

  1.  Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 3 minutes, until they start to soften. Add the carrots and garlic and sauté for 3 minutes more.
  2. Add the fresh tomatoes, canned tomatoes, broth, and tomato paste to the pot, turn the heat to high, and bring to a simmer.  Reduce the heat to medium-low and continue to simmer, uncovered, for another 20 minutes.
  3. Either use an immersion blender (see Note) to puree the soup until smooth right in the pot, or very carefully transfer the soup in batches to a food processor blender and puree until smooth.  


    An immersion blender is a wonderful tool to have around, especially if you like to make smooth soups and sauces often.  The immersion blender is the opposite of the one-off tool.  It’s a blender on a stick that you can put right into a mixture, hot or cold, press a button, stir it around, and purée the whole shebang.  It saves you the pain and potential suffering of transferring hot soups to a blender to puree, and that pays for the immersion or stick blender over and over again.  A good immersion blender is like 30 bucks – money well spent.  All of this is to say, buy one, if you use your food processor or blender regularly, and you’ll find yourself reaching for it often.

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    Nutritional Guidelines (per serving)
    Calories 172
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 3 g
    Cholesterol 0 mg
    Sodium 303 mg
    Carbohydrates 31 g
    Dietary Fiber 6 g
    Protein 6 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)