Easy Tomato Soup Recipe

Ingredients

• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• 1/2 mediumonion, chopped
• 1–2 clovesgarlic, minced
• 16 g (2 tablespoons)plain flour
• 473 ml (2 cups)chicken stock or vegetable stock
• 794 g (1 can, 28 ounces)fire-roasted diced tomatoes, with their juices
• 794 g (1 can, 28 ounces)fire-roasted crushed tomatoes
• 1.25 ml (1/4 teaspoon), or to tasteItalian seasoning
• 12.5 g (1 tablespoon)sugar
• 237 ml (1 cup)double cream or whipping cream
• to tastesalt and pepper
• to taste, optionalfresh basil, for serving
• to taste, optionalfreshly grated Parmesan, for serving

Instructions

1. 1

   Soften the onion

   Warm the olive oil and butter in a soup pot over medium heat. When the butter has melted, add the onion and cook for 5–7 minutes, stirring occasionally.

2. 2

   Cook garlic and flour

   Stir in the garlic and flour and cook for about 1 minute.

3. 3

   Add the stock

   Pour in the chicken or vegetable stock, stirring or whisking until the flour has dissolved.

4. 4

   Add soup ingredients

   Add both cans of tomatoes, the Italian seasoning, sugar and cream. Turn the heat to high and bring the soup to a gentle boil.

5. 5

   Simmer the soup

   As soon as it boils, lower the heat and simmer uncovered for about 8–10 minutes.

6. 6

   Blend if desired

   For a smoother soup, blend it in the pot with a hand blender, or transfer it to a standard blender; let it cool a little first if using the latter.

7. 7

   Season and serve

   Taste and add salt and pepper as needed. If using basil, tear it into smaller pieces and stir it in just before serving. Finish each bowl with grated Parmesan, if you like.

What is American tomato soup?

Tomato soup is a familiar comfort food in the United States, often served with bread or a toasted cheese sandwich. This version uses canned fire-roasted tomatoes for a savoury, gently smoky flavour without the work of roasting fresh tomatoes.

A little flour thickens the stock, while cream softens the tomatoes' acidity and gives the soup a smooth, full-bodied finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 5g protein, 21g carbs, 19g fat.

The tomatoes and sugar provide most of the carbohydrates, while the olive oil, butter and cream contribute much of the fat. The stock and tomatoes provide some protein, with Parmesan adding more if you use it. Serve a bowl with a toasted cheese sandwich or bread and a side salad to make a more complete meal.

Why use two types of tomatoes?

Diced tomatoes: These add pieces and texture, and their juices go into the pot too.

Crushed tomatoes: They give the soup a more even tomato base. Using both means the soup has some body even if you choose not to blend it.

Build the base carefully

Onion: Give it the full 5–7 minutes over medium heat so it softens before the garlic goes in.

Flour: Stir it with the garlic for about a minute, then add the stock gradually while whisking or stirring. This helps dissolve the flour evenly and avoids lumps.

Keep the simmer gentle

Once the tomatoes and cream are in, bring the pot to a gentle boil, then reduce the heat. Simmer uncovered for 8–10 minutes so the flavours come together without a vigorous boil.

Choose your texture

For a rustic bowl, leave the soup as it is and keep the diced tomato pieces. For a smoother finish, blend it in the pot with a hand blender.

If using a standard blender, let the soup cool a little before transferring it, and blend in batches if needed rather than filling the jug to the top.

Finish and serve

Basil: Tear the leaves into smaller pieces and stir them in shortly before serving so their fresh flavour remains noticeable.

Parmesan: Grate it over each bowl at the table. Bread or a toasted cheese sandwich makes a satisfying accompaniment to the creamy tomato soup.

Recipe notes & tips

• Use the juices from the diced tomatoes as well as the tomatoes themselves.
• Whisk as you add the stock to help the flour dissolve smoothly.
• Keep the heat gentle once the soup reaches a boil.
• Blend in the pot with a hand blender to avoid transferring hot soup.
• Taste before serving and adjust the salt and pepper to suit your preference.
• Add the basil just before serving for a fresh finish.

Variations

• Use vegetable stock: Swap the chicken stock for vegetable stock to make the soup vegetarian.
• Add extra herbs: Adjust the Italian seasoning to taste for a more pronounced herbal note.
• Keep it chunky: Skip blending to retain the diced tomato pieces.
• Blend it smooth: Use a hand blender for a more uniform texture.
• Finish with basil: Tear fresh basil into the pot just before serving.
• Add Parmesan: Grate cheese over each bowl at the table.

Common mistakes to avoid

• Rushing the onion: Cook it for the full 5–7 minutes so it has time to soften.
• Adding flour without stirring: Stir it with the garlic for about a minute before adding the stock.
• Pouring in stock too quickly: Stir or whisk as you add it so the flour dissolves evenly.
• Boiling vigorously: Reduce the heat once the soup boils and keep it at a simmer.
• Blending while very hot: Let the soup cool a little before using a standard blender.
• Adding basil too early: Stir it in just before serving to preserve its fresh flavour.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat gently in a saucepan, stirring occasionally; avoid bringing it to a hard boil. The cream may affect the texture if frozen, so freezing is best avoided if you want the smoothest result.

Frequently asked questions