The Best Ever Tomato Soup
Total TimePrep: 20 minutes, Cook: 30 minutes
Makes16 servings (4 quarts)
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 3 cans (28 ounces each ) whole peeled tomatoes
- 1 container (32 ounces) chicken stock
- 2 tablespoons tomato paste
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream, optional
- Fresh basil leaves, thinly sliced, optional
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
- Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.
Tomato Soup Tips
Which tomatoes are best for tomato soup?We recommend using Roma tomatoes for this tomato soup recipe. They're bright, flavorful and bring the perfect balance of acidity. Leave other types of tomatoes for these tasty tomato recipes.
Can you add milk to tomato soup?Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle. To avoid this, add a half teaspoon of baking soda to the soup. The baking soda neutralizes the acidity of the tomatoes, which prevents milk from curdling—and can improve the taste, too. Don't miss more delicious soup recipes our readers (and Test Kitchen!) adore.
What toppings can you put on tomato soup?As one of our favorite vegetarian recipes, you can keep this dish meat-free by adding fresh basil, breadcrumbs and sprinkled cheese on top. If you're looking to add a meat-lovers touch, throw on some bacon crumbles or cubed chicken.
Nutrition Facts1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Mar 19, 2020
Very good. Definite make again.
Jan 28, 2020
I omitted Pepper flakes, tomato paste and heavy cream. Added 1 can of RoTel diced tomatoes with green chilies, -Pureed, I left the soup chunky. Served with homemade baked coconut chicken strips with honey mustard sauce. Yum!!
Nov 3, 2019
I use beef stock instead of chicken and top it w fresh bacon crumbles it’s a flavor explosion in your mouth!
Sep 15, 2019
I've made this several times this summer and it's fabulous. It also makes a huge batch that is a great take along to summer parties. I took it to compliment a crab feast in Baltimore and it was a HUGE hit! Even with with little ones.
Mar 5, 2019
I skipped the whipping cream - didn't want the extra fat and calories. Once you blend it, it's so smooth and creamy, you don't need the whipping cream. New fave recipe. Thank you for sharing this!
Jan 6, 2019
This is very flavorful and so easy to make!
Dec 28, 2018
This soup is bright with flavor and is great to dunk The Best Ever Grilled Cheese Sandwich into. A match made in heaven! So satisfying!
Oct 17, 2018
This recipe is awesome! Because I had some homegrown tomatoes to use up, I substituted 10½ cups of fresh, peeled and seeded tomatoes for the canned. I also substituted chipotle chile powder for the red pepper flakes. The soup was amazing! The addition of whipping cream and fresh basil leaves really put it over the top! I will definitely be making this again!