Smooth Tomato Soup is a classic comfort food that’s warm, creamy, and packed with the fresh flavor of ripe tomatoes. This soup is silky to the touch and just the right balance of tangy and sweet, making it a simple but satisfying dish any day of the week.
I love making smooth tomato soup when I want something cozy but quick. It’s one of those recipes I turn to when I’m short on time but still want a meal that feels special. Adding a splash of cream or a sprinkle of fresh herbs on top always makes it feel a little extra without much effort.
My favorite way to enjoy this soup is with a grilled cheese sandwich on the side—there’s something about that melty, crunchy bread paired with the smooth, warm soup that just hits the spot. It’s perfect for a rainy afternoon or a quiet evening when you just want to feel relaxed and cared for.
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes give the best flavor, but canned whole peeled tomatoes work well any time. If tomatoes are too acidic, a pinch of sugar will help balance the taste.
Onions & Garlic: These build the soup’s base flavor. Yellow onions are mild and sweet when cooked, and fresh garlic adds a warm kick. You can skip garlic if you prefer a milder taste.
Broth: Use vegetable broth for a vegetarian version or chicken broth for richer flavor. Water can be used in a pinch but adding broth really boosts the soup.
Cream or Milk: This is optional but adds smoothness and richness. For dairy-free, try coconut milk or omit it altogether.
How Do You Get Tomato Soup So Smooth and Creamy?
After simmering the tomatoes and other ingredients, blending is key to a silky texture:
- Use an immersion blender right in the pot for less mess.
- If using a countertop blender, blend in batches carefully with the lid slightly open to release steam.
- Straining the soup through a fine-mesh sieve after blending can make it even smoother but is optional depending on your texture preference.
- Stir in cream or milk at the end to keep the smooth texture and avoid curdling.
Equipment You’ll Need
- Large pot – big enough to cook the soup evenly and allow stirring without spills.
- Immersion blender – blends soup directly in the pot for smooth texture and easy cleanup.
- Knife and cutting board – for chopping onions, garlic, and fresh tomatoes.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Ladle – to serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add roasted red peppers for a sweet, smoky twist that pairs well with tomatoes.
- Stir in a handful of fresh spinach or kale at the end for extra nutrients without changing the taste much.
- Include a pinch of smoked paprika or chili flakes to give the soup a gentle smoky heat.
- Swap cream for coconut milk to keep it creamy but add a mild tropical flavor, great for dairy-free diets.
Smooth Tomato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 large ripe tomatoes, roughly chopped (or 2 cans of whole peeled tomatoes)
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste (optional, for richer color and flavor)
- 1 teaspoon sugar (to balance acidity)
- Salt and black pepper to taste
- 1/4 cup heavy cream or whole milk (optional, for extra creaminess)
- Fresh basil or mixed herbs for garnish
- Crusty bread for serving
Time Needed:
This recipe takes about 10 minutes for prep and around 30 minutes for cooking. Including blending and warming up the soup, plan for about 40 minutes total before serving.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute, being careful not to let it burn.
2. Cook the Tomatoes:
Add the chopped tomatoes (or canned tomatoes with juice) to the pot. Stir in the tomato paste if you like a deeper flavor. Pour in the broth, bring everything to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes. This helps the tomatoes soften and the flavors meld.
3. Blend and Finish:
Using an immersion blender, puree the soup right in the pot until smooth. Or carefully transfer the soup in batches to a countertop blender. Return the soup to the pot if needed. Stir in sugar, salt, and pepper to taste. If you want extra creaminess, add the cream or milk and warm the soup on low, but avoid boiling.
4. Serve and Enjoy:
Ladle the smooth tomato soup into bowls. Garnish with fresh basil or your choice of herbs and a pinch of freshly ground pepper. Serve hot with crusty bread for dipping—it’s a cozy and comforting meal!
Can I Use Canned Tomatoes Instead of Fresh?
Yes! Canned whole peeled tomatoes work perfectly and are a great option when fresh tomatoes aren’t in season. Just use them with their juice for full flavor and texture.
How Can I Make the Soup Vegan?
Simply use olive oil instead of butter and choose vegetable broth. Skip the cream or use a plant-based milk like coconut or almond milk to keep it creamy and vegan-friendly.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors deepen when it sits overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep any leftover soup refrigerated in a sealed container for up to 3 days. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.