Smooth Tomato Soup is a classic comfort dish that’s wonderfully creamy and packed with bright, fresh tomato flavors. It’s velvety in texture with just the right touch of herbs and a hint of sweetness that makes every spoonful cozy and satisfying.
I love making this soup on chilly days when I want something warm and simple. It’s one of those recipes that feels homemade even if you’re short on time. I usually blend the soup until it’s perfectly smooth and then add a swirl of cream or a sprinkle of fresh basil to make it feel extra special.
My favorite way to enjoy smooth tomato soup is with a crispy grilled cheese sandwich on the side—there’s something about dunking that toasty, cheesy bread into the soup that just hits the spot. It’s a dish that reminds me of childhood lunches, and I always feel like it brings a little extra comfort to the table.
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes give the best flavor, but canned whole tomatoes work great too. If tomatoes are too acidic, a pinch of sugar helps balance the taste perfectly.
Onion and Carrot: Both add natural sweetness and depth. If you don’t have carrots, a small potato adds creaminess instead.
Broth: Vegetable broth keeps it light and vegetarian, while chicken broth adds richness. Use water in a pinch, but broth really improves flavor.
Tomato Paste: This boosts the tomato flavor and adds thickness. Don’t skip it! If unavailable, double the fresh tomatoes.
Cream: Optional but makes the soup extra smooth and rich. For a dairy-free version, try coconut milk or omit it altogether.
How Do You Get Super Smooth Tomato Soup Every Time?
The key is blending carefully to avoid lumps and achieve that velvety texture.
- Use an immersion blender directly in the pot to puree without mess and control texture easily.
- If using a countertop blender, process in batches and don’t overfill to avoid spills.
- Strain the soup through a fine mesh sieve for an ultra-smooth finish, especially if your tomatoes have skins or seeds.
- Reheat gently after blending to keep cream or herbs fresh and vibrant in flavor.
I like to blend until the soup looks silky and then taste for seasoning before adding cream. This way, I can adjust salt or sugar perfectly before finishing.
Equipment You’ll Need
- Large heavy-bottomed pot – cooks the soup evenly without burning the veggies.
- Wooden spoon – great for stirring while sautéing without scratching your pot.
- Immersion blender – makes blending the soup smooth right in the pot quick and easy.
- Cutting board and sharp knife – chopping onions, carrots, and tomatoes is easier and safer.
- Measuring cups and spoons – keep your broth, tomato paste, and spices just right.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky sweet twist that pairs beautifully with tomato.
- Stir in fresh chopped basil or thyme right before serving for a fresh herbal note.
- Mix in cooked red lentils during simmering for extra protein and a thicker texture.
- Top with crumbled feta or grated Parmesan for a salty, creamy contrast.
How to Make Smooth Tomato Soup?
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 lbs (about 900g) ripe tomatoes, chopped (or canned whole tomatoes)
- 3 cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- ½ tsp dried basil (or 1 tbsp fresh basil leaves)
- Salt and black pepper, to taste
- ¼ cup heavy cream or half-and-half (optional, for extra creaminess)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, including simmering and blending. So, in roughly 40 minutes, you’ll have a delicious, comforting bowl of smooth tomato soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot, stirring now and then, until they soften—about 5 to 7 minutes.
2. Add Garlic and Tomatoes:
Stir in the minced garlic and cook for another minute until you smell that lovely aroma. Then add the chopped tomatoes, tomato paste, and basil. Cook, stirring occasionally, for about 5 minutes until the tomatoes start breaking down.
3. Simmer the Soup:
Pour in the broth and bring everything to a boil. Lower the heat and let it simmer gently for 20 minutes, allowing the flavors to blend beautifully.
4. Blend Until Smooth:
Take the pot off the heat. Use an immersion blender to puree the soup right in the pot until smooth. Or carefully transfer the soup in batches to a blender and blend until silky.
5. Season and Finish:
Return the blended soup to the pot if needed. Taste and add salt, pepper, and sugar if you’d like to balance the flavors. Warm gently over low heat.
6. Add Cream and Serve:
Stir in the heavy cream if you want a creamier texture. Heat through but don’t let it boil. Serve hot with a swirl of cream or fresh herbs on top. It’s especially tasty with crusty bread or a grilled cheese sandwich.
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole or crushed tomatoes work great and make this recipe easier year-round. Just drain any excess liquid if your canned tomatoes are very watery to keep the soup from being too thin.
How Do I Store Leftover Tomato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Dairy-Free?
Yes! Simply omit the cream or substitute with coconut milk or another plant-based milk for a creamy texture without dairy.
Can I Prepare This Soup Ahead of Time?
Definitely. You can make the soup a day in advance and refrigerate it. Just reheat on the stove before serving, adding cream or fresh herbs at the end for the best flavor.