Easy Classic Tomato Soup for Cozy Nights

There is nothing like a warm bowl of soup on a chilly winter evening.

This Classic Tomato Soup is smooth, velvety, and full of flavor. It delivers pure comfort in every single spoonful. You can have dinner ready in under an hour.

Why You’ll Love This Recipe

This recipe is a total winner for busy winter weeknights. It uses simple pantry staples you likely have right now. Your kitchen will smell amazing while it simmers away. It is much better than anything from a can.

The texture is incredibly rich and creamy without being heavy. Kids love the mild flavor and smooth feel. It is a budget-friendly way to feed your whole family. You will want to make this every week.

Simple Method

Making this soup is very straightforward and stress-free. You just sauté, simmer, and blend everything together. Using an immersion blender makes cleanup a breeze. Even beginners can master this recipe on the first try. You will feel like a pro chef tonight.

Ingredients You’ll Need

These ingredients are easy to find at any local grocery store.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 28 ounces canned whole peeled tomatoes with juices
• 2 cups low-sodium vegetable stock
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon dried basil

Step-by-Step

1. Melt the butter in a large Dutch oven over medium heat.
2. Add the diced onion and sauté until softened for 7 minutes.
3. Incorporate the minced garlic and cook for 60 seconds.
4. Stir in the tomato paste and cook for 2 minutes.
5. Add the canned tomatoes and vegetable stock.
6. Bring the mixture to a gentle boil.
7. Reduce heat to low and simmer uncovered for 20 minutes.
8. Use an immersion blender to process the soup until smooth.
9. Stir in the heavy cream, salt, pepper, and dried basil.
10. Simmer for 3 more minutes and serve hot.

Best Ways to Enjoy It

Serve this soup warm with a gooey grilled cheese sandwich. The crunchy bread is perfect for dipping into the cream. You can also add a handful of golden croutons. Set the table and enjoy a cozy night in. It is the perfect way to warm up.

Storage & Reheating

Store any leftover soup in an airtight container. It stays fresh in the fridge for 4 days. You can also freeze this soup for three months. Reheat it gently on the stove over low heat. Add a splash of stock if it is too thick. Meal prep has never been this easy.

Tips for Best Results

• Don’t skip the tomato paste for extra depth.
• Sauté the onions until they are very soft and sweet.
• Use high-quality canned tomatoes for the best flavor.
• Avoid splashing by keeping the blender submerged while mixing.
• For a winter twist, add a pinch of cinnamon.
• Always taste and add more salt if needed before serving.
• Use a heavy-bottomed pot to prevent the bottom from burning.

Ways to Switch It Up

• Swap heavy cream for coconut milk for a dairy-free version.
• Add red pepper flakes if you like a little heat.
• Use fresh basil instead of dried for a bright finish.
• Stir in some cooked pasta to make it more filling.

Common Questions

Can I use fresh tomatoes?

Yes, but you must roast them first for flavor. Canned tomatoes are much more consistent and easier for beginners. They provide a great texture every time.

How do I make it thinner?

Simply stir in a little more vegetable stock at the end. Add it one tablespoon at a time until perfect. This allows you to control the thickness easily.

I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!

— Lidia

Classic Tomato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 220 kcal

Ingredients

  

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic , minced
• 1 tablespoon tomato paste
• 28 ounces canned whole peeled tomatoes with juices
• 2 cups low -sodium vegetable stock
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon dried basil

Instructions

 

• Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
• Add the diced onion and sauté until translucent and softened, approximately 5 to 7 minutes.
• Incorporate the minced garlic and cook for 60 seconds until aromatic.
• Stir in the tomato paste and cook for 2 minutes to develop depth of flavor through caramelization.
• Add the canned tomatoes and vegetable stock, bringing the mixture to a gentle boil.
• Reduce the heat to low and simmer uncovered for 20 minutes.
• Using an immersion blender, process the soup until completely smooth.
• Stir in the heavy cream, salt, pepper, and dried basil.
• Simmer for an additional 3 minutes to incorporate flavors before serving hot.