Homemade One-pot Tomato Soup

Ingredients

• 15 ml (1 tbsp)olive oil
• ½onion, chopped
• 3.75 ml (¾ tsp)kosher salt
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp), or to tastered pepper flakes
• 7.5 ml (½ tbsp)dried oregano
• 2.5 ml (½ tsp)dried basil
• 2garlic cloves, minced
• 1 × 400 g canwhole tomatoes
• ½ × 400 g can (200 g)diced tomatoes
• 480 ml (2 cups)chicken broth
• 60–120 ml (¼–½ cup)cream
• 60 ml (¼ cup)fresh basil, chopped

Instructions

1. 1

   Cook the onion

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and all the seasonings.

2. 2

   Brown and flavour

   Cook for about 5 minutes, until the onion is slightly browned. Add the garlic and cook for 1 minute, until fragrant.

3. 3

   Simmer the tomatoes

   Add the whole tomatoes, diced tomatoes and chicken broth. Bring to the boil, then turn the heat down and simmer for 30 minutes.

4. 4

   Blend until smooth

   Take the pot off the heat, add the fresh basil and blend with a hand blender until smooth.

5. 5

   Add cream and serve

   Stir in the cream and serve straight away, with grilled cheese or croutons and, if you like, extra fresh basil, cream and cracked black pepper. Roasted vegetables, pasta or orzo are other serving options.

What is homemade tomato soup?

Tomato soup is a familiar comfort food made by cooking tomatoes with aromatics and stock, then blending them into a smooth soup. This version uses both whole and diced tinned tomatoes, with dried herbs for savoury depth and fresh basil added at the end.

The recipe is a straightforward one-pot take rather than a particular regional style. Simmering the tomatoes with broth softens their flavour, while a splash of cream rounds out the finished bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 4g protein, 14g carbs, 9g fat.

The tomatoes and onion provide most of the carbohydrates, while olive oil and cream contribute much of the fat. The chicken broth adds some protein, but this soup is not especially protein-rich on its own; serve it with grilled cheese or another protein-containing accompaniment for a more balanced plate.

The tomato and herb choices

Tinned tomatoes: The whole tomatoes and diced tomatoes give the soup its main body. Keep their juices in the pot so they contribute to the soup rather than being drained away.

Herbs: Dried oregano and basil go in with the onion, while fresh basil is added after cooking. That timing gives the fresh herb a brighter presence in the blended soup.

Build flavour before simmering

Onion: Let it cook for around 5 minutes, until slightly browned, before adding the garlic. This is the visual cue given in the method; stir as needed so it cooks evenly.

Garlic: It needs only about 1 minute in the pot before the tomatoes and broth go in. Add the liquids once it smells fragrant, rather than letting it sit and brown.

Simmer and blend

Simmer: Bring the tomato and broth mixture to the boil, then lower the heat and simmer for 30 minutes. Keep the pot at a gentle simmer rather than a vigorous boil.

Texture: Blend off the heat with a hand blender until the soup is smooth. Take care to keep the blender head submerged to limit splashes.

Finish with cream

Cream: Stir it in after blending, using anywhere from 60 to 120 ml depending on how creamy you want the soup. The recipe does not specify a fat percentage, so the result will vary with the cream you choose.

Seasoning: The recipe includes salt, black pepper and red pepper flakes from the start. Taste the finished soup before serving and adjust the pepper flakes to suit your preference.

What to serve with it

Classic pairing: Grilled cheese or croutons add a crisp, savoury contrast to the smooth soup. Extra basil, cream and cracked black pepper are suggested as finishing touches.

Other options: Roasted vegetables, pasta or orzo can also be served alongside or added to the meal. If serving pasta or orzo in the soup, cook it separately so you can control its texture.

Recipe notes & tips

• Choose the amount of cream within the stated range to suit how rich you want the soup.
• Add the fresh basil after taking the pot off the heat to preserve its fresh flavour.
• Blend carefully with the hand blender to avoid splashing hot soup.
• Use a gentle simmer for the full 30 minutes rather than keeping the pot at a rolling boil.
• Serve promptly after stirring in the cream, as the recipe directs.

Variations

• More heat: Increase the red pepper flakes to taste.
• Extra basil: Add more fresh basil at serving for a brighter herbal finish.
• Chunkier texture: Blend briefly and leave some tomato pieces intact.
• Dairy-free: Use a suitable plant-based cream in place of the cream.
• Add pasta: Serve with cooked pasta or orzo for a more substantial meal.

Common mistakes to avoid

• Over-browning the garlic: Add the tomatoes and broth after about 1 minute, once the garlic smells fragrant.
• Skipping the simmer: Cook the tomato mixture for the full 30 minutes on low heat.
• Blending while boiling: Remove the pot from the heat before using the hand blender.
• Adding basil too early: Stir in the fresh basil after cooking, just before blending.
• Overfilling the pot with cream: Start with 60 ml and add more, up to 120 ml, to taste.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring; avoid boiling it after the cream has been added.

Frequently asked questions