What Are the Best Tomatoes for Tomato Soup?

When making a tomato soup recipe , choosing the right tomatoes is essential for the best flavor. Fresh, ripe tomatoes are always a great choice, but canned tomatoes are just as good and more convenient. San Marzano tomatoes, often considered the best for sauces and soups, are sweet and have low acidity, making them a top choice for tomato soup. However, any high-quality canned whole or crushed tomatoes will work well in your tomato soup recipe .

Can I Make Tomato Soup Vegan?

Yes! A tomato soup recipe can easily be made vegan by replacing dairy with plant-based alternatives. Instead of cream, you can use coconut milk, almond milk, or cashew cream to add creaminess to the soup. Also, make sure to use vegetable broth instead of chicken broth to keep the recipe vegan-friendly.

How Can I Make Tomato Soup Less Acidic?

If you find your tomato soup recipe too acidic, there are a couple of tricks to balance the flavors. One common method is to add a pinch of sugar or honey to cut through the acidity. You can also add a little baking soda, which neutralizes some of the acid in the tomatoes. Just be careful not to overdo it—taste as you go! These final sections should give you everything you need to enjoy and store your tomato soup recipe . If you have any more questions or want to explore more recipes, check out our Bean Soup Recipes for more comforting and hearty options!

Tomato Soup Recipe: A Simple, Creamy, And Flavorful Dish

Description

Tomato soup is the ultimate comfort food—perfect for cozy nights or a quick, satisfying meal. This homemade recipe is easy to make and offers a rich, velvety texture with a savory depth of flavor. Whether you’re craving a classic bowl of tomato soup or want to add a creative twist, this guide will walk you through making the best tomato soup ever!

Ingredients

Scale

4 cups fresh or canned tomatoes (San Marzano recommended)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth or chicken broth
1 cup milk or coconut milk (for creaminess)
1 tbsp olive oil
Salt and pepper, to taste
1 tsp dried basil (or fresh)
1/2 tsp red pepper flakes (optional for spice)
1/2 tsp sugar (to balance acidity, optional)
Fresh basil or parsley for garnish (optional)
1/4 cup cream or coconut cream (optional for added creaminess)

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened and fragrant (about 5 minutes).
Add Tomatoes and Broth: Add the tomatoes and vegetable broth to the pot. Stir in dried basil, red pepper flakes, and a pinch of salt and pepper. Let the soup simmer uncovered for 20-25 minutes, allowing the flavors to develop and the tomatoes to break down.
Blend the Soup: Once the soup has simmered, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
Add Creaminess: After blending, return the soup to the pot and stir in milk (or coconut milk) and cream (optional) for a smooth, velvety texture. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar to balance acidity.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with grilled cheese sandwiches, fresh bread, or a crisp green salad.

Notes

Variations: For a spicier soup, add a dash of hot sauce or chili flakes.
Vegan Option: Use coconut milk and vegetable broth for a vegan-friendly version.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
Reheating: Gently reheat on the stovetop over medium heat. Add extra broth if the soup is too thick.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: dinner
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: (estimated)150
Fat: 8g
Carbohydrates: 22g
Protein: 3g