There’s something absolutely magical about homemade tomato soup that store-bought versions simply can’t capture. This Simple Fresh Tomato Soup recipe is the perfect example of how a handful of quality ingredients can transform into something truly spectacular. When you use fresh, ripe tomatoes at the peak of their season, you’re creating a dish that’s bursting with natural flavor and sunshine in every spoonful.
I’ve been making this recipe for years, and it never gets old. It’s the kind of soup that makes your kitchen smell incredible while it’s simmering away, and it brings back memories of lazy summer afternoons and cozy fall evenings. Whether you’re serving it as a starter for a dinner party or enjoying it as a light lunch with a grilled cheese sandwich, this fresh tomato soup is absolutely foolproof.
The beauty of this recipe lies in its simplicity. We’re not overcomplicating things with heavy cream or complicated techniques. Instead, we’re letting the tomatoes shine while building layers of flavor with aromatics and fresh herbs. If you’re looking for other comforting soup options, you might also enjoy exploring side dishes like our Best Southern Collard Greens Recipe or Best Macaroni Salad Recipe to round out your meal.
What I love most about this fresh tomato soup is its versatility. You can serve it hot during cooler months, or chill it for a refreshing gazpacho-style soup in the summer. You can make it as chunky or as smooth as you prefer, depending on whether you blend it completely or leave some texture. Some days I want it velvety and refined, other days I prefer a heartier consistency. That’s the beauty of controlling your own kitchen!
According to Serious Eats, the key to exceptional tomato soup is using the best tomatoes you can find, and I couldn’t agree more. During peak tomato season, seek out heirloom varieties from your local farmers market for the most intense flavor. However, this recipe also works beautifully with high-quality canned tomatoes during off-season months, which I always keep stocked in my pantry.
The technique is straightforward: we start by sautéing aromatics to build a flavorful base, add our tomatoes and stock, then simmer everything together until the flavors meld beautifully. A quick blending (or partial blending for texture) transforms it all into silky perfection. The finishing touches—a splash of cream, fresh basil, and quality olive oil—elevate it from good to absolutely divine.
This recipe serves about 4-6 people, making it perfect for family dinners or meal prep for the week. It also freezes beautifully, which means you can make a double batch and save some for those nights when you want comfort food without the effort. I often freeze it in individual portions so I can thaw exactly what I need.
For more inspiration on building flavorful dishes, check out our Easy Asian Stir-Fry Recipe or our Best Asian Broccoli Recipe for quick weeknight dinners. If you’re planning a complete meal, our Best Glass Noodle Recipe makes an excellent side option as well.
The Bon Appétit test kitchen has emphasized the importance of tasting and adjusting seasoning as you go, and this is especially true with tomato soup. Since tomato acidity varies depending on the variety and ripeness, you might need to adjust salt, pepper, or even add a pinch of sugar to balance things out. Trust your palate and make it your own!
I’m thrilled to share this recipe with you, and I hope it becomes a staple in your kitchen as it has in mine. There’s nothing quite like a bowl of fresh tomato soup to make you feel nurtured and satisfied. Happy cooking!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds fresh ripe tomatoes, roughly chopped (about 8-10 medium tomatoes)
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tablespoons freshly grated Parmesan cheese
- Red pepper flakes for garnish (optional)
- Crusty bread for serving
Instructions
- Melt the butter with the olive oil in a large pot or Dutch oven over medium heat, allowing it to become fragrant and foamy, about 1 minute.
- Add the diced onion to the pot and cook, stirring occasionally, until it becomes soft and translucent, approximately 5-7 minutes. You want it golden and sweet, not browned.
- Stir in the minced garlic and cook for another minute, stirring constantly until very fragrant. This step is crucial for building your flavor base.
- Add the chopped fresh tomatoes to the pot along with all their juices. Stir well to combine with the aromatics and let it cook for 2-3 minutes.
- Pour in the vegetable or chicken broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
- Add the sugar, salt, and black pepper to the pot. Stir well and let everything simmer gently for about 20 minutes, allowing the flavors to meld and the tomatoes to soften completely.
- Remove the pot from heat and let it cool for about 5 minutes. This makes blending safer and easier.
- Using an immersion blender, blend the soup until it reaches your desired consistency. For a completely smooth soup, blend for 2-3 minutes until velvety. For a chunkier texture, blend for just 30-45 seconds, leaving some texture.
- Alternatively, carefully transfer the soup in batches to a high-speed blender, blend until smooth, and return it to the pot.
- Place the pot back over low heat and stir in the fresh basil leaves, allowing them to wilt into the soup for about 1 minute.
- Pour in the heavy cream while stirring constantly. Let it heat through for 1-2 minutes without boiling.
- Taste the soup and adjust seasoning as needed. You may want to add more salt, pepper, or a tiny pinch more sugar depending on the acidity of your tomatoes.
- Ladle the soup into bowls and garnish generously with fresh basil, a drizzle of extra virgin olive oil, grated Parmesan cheese, and red pepper flakes if desired.
- Serve immediately with crusty bread for dipping.
Pro Tips
If fresh tomatoes aren’t available or it’s off-season, substitute with two 28-ounce cans of high-quality crushed San Marzano tomatoes. The result will be slightly different but still absolutely delicious. Some cooks prefer canned tomatoes year-round for consistency.
The sugar in this recipe isn’t meant to make the soup sweet. Rather, it balances the natural acidity of the tomatoes and enhances their flavor. Start with 1 teaspoon and adjust to taste. If your tomatoes are particularly acidic, you may need up to 1.5 teaspoons.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream. The flavor profile will be slightly different but equally delicious. You can also use half-and-half instead of heavy cream for a lighter version.
This soup freezes beautifully for up to three months. Cool it completely before transferring to freezer-safe containers or zip-top bags. Leave about an inch of headspace for expansion. Thaw overnight in the refrigerator and reheat gently over low heat.
For meal prep, make a double batch and portion into individual containers. This soup is perfect for quick lunches throughout the week. Simply reheat on the stovetop or in the microwave when ready to eat.
Fresh basil should always be added at the end of cooking to preserve its delicate flavor and bright green color. If you must add it earlier, use dried basil instead, which can withstand longer cooking times.
Complementary toppings include croutons, crispy bacon bits, caramelized onions, a dollop of pesto, or a grilled cheese sandwich on the side. Get creative and make it your own.
This recipe can easily be doubled or halved depending on your needs. The cooking time remains approximately the same.
For the best results, use fresh herbs and quality ingredients. The simpler the recipe, the more important it is that each component is the best quality you can find.
This soup is best served immediately while hot, though it can be refrigerated for up to 4 days in an airtight container.