What kind of tomatoes are best for this recipe?

This tomato soup recipe is made with canned tomatoes. The quality of canned tomatoes varies and can affect the flavor of the soup. Brands I recommend include Bianco DiNapoli, San Merican (previously called San Marzano), Mutti and Cento.

Can I use fresh tomatoes?

Although it's tempting to use fresh tomatoes, I really recommend using canned tomatoes for tomato soup. Canned tomatoes consistently taste the same and have a more concentrated flavor. Fresh tomatoes vary wildly in how ripe, sweet and flavorful they are. Even in the summer. Fresh tomatoes can also be watery or have a lot of seeds.

Can I use crushed tomatoes instead of whole tomatoes?

Whole peeled tomatoes packed in juice tend to have the best flavor and the best texture for pureeing. They are the least processed type of canned tomato. However, if you only have a can of crushed tomatoes on hand, it can work in a pinch.

What if my soup is too acidic?

Using butter (instead of olive oil) helps make the soup less acidic. Also, a pinch of white sugar is another way to make tomato soup taste less acidic. Start by adding 1/4 teaspoon of white sugar. Simmer for a few minutes, then taste again and add more sugar if needed.

How do I make my soup creamier?

This soup is surprisingly creamy, especially if you make it with butter instead of olive oil. One of the reasons it's so creamy is that a high powdered blender (like a Vitamix) does a really good job of giving soup a smooth, velvety texture. However, if you want to make creamy tomato basil soup, then add 1/2 cup of whole cream to the soup after it has been pureed. Taste the soup and add more cream as needed.

How can I thicken my soup?

To thicken the soup, you can add two slices of white bread to the soup before you puree it in a blender. Cut the bread into small cubes. Let the cubes of bread soak in the soup for 3 minutes until very soft. Then, puree the soup. You can also thicken soup with a cornstarch slurry. After the soup has been pureed and is back in the pot, whisk together 1 tablespoon cornstarch with 1 tablespoon of the soup broth in a small bowl. Pour this back into the soup, whisking to blend it in. Simmer the soup very gently to thicken.

Can I make this recipe vegan?

Yes, just use olive oil instead of butter to saute the onion, or use vegan butter.

Should I use broth instead of water?

There's no need to spend money on broth. I find that store-bought broth affects the flavor of this soup and takes away from the pure tomato flavor.

Can I use dried basil instead of fresh?

No, fresh basil is essential. Dried basil has only a fraction of the flavor that fresh basil has.

Easiest Tomato Soup Recipe

Easy Tomato Soup Recipe

a bowl of tomato soup with basil next to a grilled cheese sandwich

Print Recipe

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5 from 1 review

Easy and delicious tomato soup with intense tomato-basil flavor. This dairy-free soup is incredibly creamy! Made with simple ingredients and easy instructions, but so much better than canned soup. Perfect with a grilled cheese or served on its own.

Author: Jenny Meier
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4 to 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

3 tablespoons salted butter*
1 cup thinly sliced yellow onion (about one medium-sized onion)
3 garlic cloves, finely chopped or thinly sliced
One 28-oz can of whole peeled tomatoes with juice
6 cups water
6 basil leaves
1/2 teaspoon dried oregano
3/4 teaspoon salt, plus more to taste

*You can use extra virgin olive oil instead of butter, but the soup won't have the same rich flavor and creamy mouthfeel. However, if you prefer a lighter soup then olive oil is a good choice. Read the notes section below for tips on adding more flavor to tomato soup made with olive oil.

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Instructions

In a soup pot or Dutch oven over medium heat, melt the butter or heat the olive oil.
Add the onion. Cook, stirring occasionally, until the onion is soft and lightly browned, about 8 minutes. Lower the heat to medium-low if necessary to keep the onions from burning or the butter from browning.
Add the garlic and cook 1 minute more.
Add the can of tomatoes with the liquid.
Add water, basil, oregano and salt.
Bring to a simmer.
Once the soup is bubbling, simmer rapidly for 20 minutes without a lid.
Let the soup cool for at least 10 minutes. Hot liquid and steam in a blender will expand and put pressure on the lid, so be careful. Only fill the blender ¼ full and hold the lid tightly as you blend. Start on the lowest speed, then gradually move it higher.
Blend the soup in small batches (2 cups at a time) until very smooth. I usually blend each batch for about 1 minute.
Combine all of the blended soup in the soup pot. Taste and add more salt as needed (I usually add ¼ teaspoon more).
Garnish with thinly sliced fresh basil.

Notes

Olive oil vs Butter

Salted butter gives the soup a richer flavor and a creamier texture. If you choose to use olive oil instead, the soup might taste slightly acidic. You can add white sugar, 1/4 teaspoon at a time, to mellow the acidity. You'll also need to add more salt to boost the flavor of the soup.

This soup keeps well in the refrigerator for up to 5 days. It can be frozen up to 3 months.

Find it online: https://www.kitchenskip.com/tomato-soup-recipe/