My velvety smooth tomato soup recipe is never too acidic, thanks to a secret ingredient that you already have in your pantry. This one-pot recipe spends just 30 minutes on the stove, making it ideal for weeknight dinners or snow day lunches. Includes step-by-step photos and a video tutorial.
The Coziest, Most Perfect Homemade Tomato Soup Recipe
My tomato soup recipe is quick and easy to make, packed full of tomato flavor, and beautifully balanced, thanks to a few key ingredients we’ll discuss below (including one that might surprise you!). It joins the ranks of some of my favorite soup recipes, and is a simple, classic family favorite.
Why You’ll Want to Try This Recipe:
- Dinner on your table — quickly and easily. A one-pot dish that can be on the table in under an hour (and most of that time is just letting things simmer so the flavor can develop). Yes, please!
- Never too acidic. Many tomato soup recipes have a reputation for being too acidic and unpleasant, but not this one. Thanks to carefully balanced ingredients and a sneaky secret ingredient that I guarantee you already have on hand (more on that below!) yours will always be beautifully flavored and never too acidic.
- Uses basic ingredients that are available year round. I opt for canned tomatoes, which means it’s perfect for these cold-weather nights when juicy summer tomatoes are a distant memory. I know you may be tempted to use fresh tomatoes, but I have several very good reasons for not do so, which you can see in the FAQ section below.
- A solid, proven tomato soup recipe ★★★★★. Since I first shared this recipe over two years ago, it’s received nothing but 5-star reviews. Readers have called this one “awesome”, “a regular family request”, “simply incredible” and “genius”. Yes, I’m blushing, and I can’t wait to hear what you think!
Every ingredient in this tomato soup recipe was meticulously chosen to create a balanced symphony of flavor in every spoonful. Sounds dramatic, yes, but once you taste it you’ll see what I’m talking about. While I do mention a few substitutions for convenience, it’s best to stick with the recipe as written for the best results.
- Butter. This is the base of our smooth, flavorful soup. Stick with unsalted because ideally we control the salt ourselves.
- Onion & garlic. For depth of flavor and some natural sweetness, we’ll start this soup out with some sautéed onion and garlic.
- Flour. A small amount of flour makes for a simple roux base and contributes to the velvety smooth flavor and consistency.
- Chicken broth. Or use homemade chicken stock! You can use low-sodium or regular, you’ll just need slightly more or less salt depending. For a vegetarian option, substitute vegetable broth.
- Tomatoes. Use canned, whole peeled tomatoes. San Marzano are a great choice, but I can’t always find them.
- Basil. I recommend fresh basil for optimal flavor. Shred your basil so it’s in fine strands that easily blend into the soup.
- Sugar. Adding sugar doesn’t make this soup sweet; instead, it counteracts the acidity of the tomatoes and is essential for a balanced flavor. I use this trick in many tomato-based recipes, including my popular baked ziti!.
- Cream. Just a splash makes this soup velvety smooth without being too creamy or heavy (if you’re looking for a creamy soup recipe, check out my potato soup!). Substituting milk could make your soup curdle, so stick with cream for this one.
- Baking soda. It may be unexpected, but this ingredient is a key player in any good tomato soup recipe. While cream and sugar are great tools for counteracting acidity, too much can throw off the delicate balance of flavor and even overpower the robust tomato flavor that we actually want! A pinch of baking soda balances things beautifully. I picked up this technique from Cooks Illustrated (sorry, no direct link since it’s behind a paywall!) and I’ve never looked back.
SAM’S TIP: Some tomato soup recipes call for carrots, which can help sweeten the soup and detract from the acidity of the tomatoes. Personally, I don’t care for this method or the flavor they impart in the soup (I left them out of my butternut squash soup for the same reason), and instead I opt for a combination of onions, a pinch of sugar, and baking soda instead.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Fix Canned Tomato Soup
FAQ
Why does my tomato soup have no flavor?
How do you fix Bland soup?
There are some simple and effective ways to fix bland soup. Some of the best ways include adding in cream, cheese, Worcestershire sauce, fish sauce, and other herbs and spices. What you add in will depend on the flavors in the soup, and the textures you’re after.
How do you make a good tomato soup?
A hint of anchovy paste and some basil. s+p and a hit (ahem, as in a splash) of acid – lemon juice or vinegar brighten tomato soup. A pinch of sugar can help too – not enough to make it sweet, just enough to perk it up a bit. Freshly grated ginger root. I got this from a Ming Tsai recipe for tomato soup. The ginger adds a nice kick.
How do you add flavor to a bland soup?
Another great way to add great flavor to a bland soup is to make a garlic paste. Not store-bought, but homemade crushed garlic and salt paste that you can add to your soup. Along with the simmering of this in your soup, your soup will evaporate slightly, and the flavors will burst through.
What can I add to tomato soup?
A spoonful of pesto adds herbs, garlic, cheese, and sometimes a nutty element. Even a dash of balsamic vinegar can add a sweet and tart moment. While you might have a go-to recipe, there are always things you can do to soup to boost the flavor. For tomato soup in particular, here’s what we never leave out.