Smooth Tomato Soup is a comforting classic that’s as simple as it is delicious. It’s made with ripe tomatoes cooked down to a silky texture, blended perfectly so you get a warm, velvety bowl of tomato goodness without any chunks. A splash of cream or a hint of herbs can make it even more inviting, turning basic ingredients into something truly special.
I love making this soup on chilly days when I want something easy but satisfying. The best part is how quick it comes together—just simmer some tomatoes, onions, and garlic, then blend it all up until it’s smooth and creamy. I always keep some crusty bread nearby because dunking it right into the soup is one of my favorite little pleasures.
What makes this soup so great is that it feels homemade but requires minimal effort. I often double the recipe and save leftovers for a fast, cozy lunch the next day. It’s one of those meals that feels warm and friendly, perfect for sharing with family or friends without any fuss. Plus, it brings that lovely fresh tomato flavor even when you can’t get fresh ones in season.
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes are best for natural sweetness, but canned whole peeled tomatoes work well any time. If tomatoes are too acidic, add a pinch of sugar to balance the flavor.
Onion & Garlic: These build the soup’s base flavor. Yellow onions are perfect here for their mild sweetness. If you’re short on fresh garlic, garlic powder can work in a pinch.
Broth: Vegetable broth keeps it light and vegetarian, while chicken broth adds richer depth. You can use water if needed, just season well.
Cream: A splash of heavy cream or half-and-half makes the soup smooth and rich. For a dairy-free version, try coconut milk or oat cream.
Herbs: Fresh basil pairs wonderfully, but thyme or oregano can be good swaps. Dried herbs work too, just add them earlier in cooking for full flavor.
How Do You Get That Perfectly Smooth, Creamy Texture?
The key is blending the soup thoroughly after simmering. Here’s how I do it:
- Use an immersion blender right in the pot for quick and easy smoothing.
- If using a regular blender, blend in batches and watch out for hot splashes—cover the lid with a kitchen towel.
- For an extra silky finish, strain the blended soup through a fine mesh sieve to remove any seeds or bits.
- Add cream gradually off the heat, warming gently so the soup stays velvety without splitting.
Taking these steps makes the soup beautifully smooth and creamy every time, perfect for cozy dinners or quick lunches.
Equipment You’ll Need
- Large pot – great for cooking all the ingredients evenly without crowding.
- Immersion blender – blends the soup smooth right in the pot, saving cleanup time.
- Wooden spoon – perfect for stirring gently without damaging your pot.
- Cutting board and sharp knife – to chop onions, garlic, and tomatoes safely and quickly.
- Fine mesh sieve (optional) – use this if you want an ultra-smooth, seed-free soup.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky sweetness that deepens the tomato flavor.
- Stir in fresh or frozen basil for a bright, herbal touch that complements the tomatoes.
- Mix in grated Parmesan or sharp cheddar cheese for a richer, creamier soup.
- Swap heavy cream for coconut milk to make it dairy-free while adding a subtle tropical note.
Smooth Tomato Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 lbs (about 900g) ripe tomatoes, peeled and chopped (or 2 cans of whole peeled tomatoes)
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or half-and-half (optional, for extra creaminess)
- Fresh basil or mixed herbs, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook, so around 40 minutes total. Most of that time is simmering the tomatoes and broth to bring out the rich flavors. The blending and finishing steps only take a few minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute, taking care not to let it burn.
2. Cook the Tomatoes:
Add the chopped tomatoes to the pot along with their juices if using canned. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and start breaking down.
3. Simmer with Broth:
Pour in the vegetable or chicken broth and stir. Bring it all to a gentle simmer, and let it cook uncovered for 15 to 20 minutes. This helps the flavors mix and the soup thicken slightly.
4. Blend to Smoothness:
Turn off the heat and use an immersion blender to puree the soup right in the pot until it’s silky smooth. If you don’t have an immersion blender, carefully pour it in batches into a regular blender and blend until smooth. Be cautious with hot liquid.
5. Finish and Serve:
Place the pot back on low heat. Stir in the optional sugar, salt, and pepper to taste. Add the cream or half-and-half if you like your soup creamier, warming it gently but don’t let it boil. Ladle into bowls, garnish with fresh herbs, and serve warm with crusty bread.
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole peeled tomatoes work great and can actually save you prep time. Just include the juice when cooking for best flavor.
How Can I Make This Soup Dairy-Free?
Simply skip the cream or substitute it with coconut milk or oat cream for a smooth, dairy-free version that still feels rich and comforting.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I Make the Soup Ahead of Time?
Yes! This soup tastes even better the next day. Prepare it fully, store in the fridge, and gently reheat when you’re ready to enjoy.