Smooth Tomato Soup is a classic favorite that’s creamy, comforting, and full of rich tomato flavor. It’s all about that silky texture and the fresh taste of ripe tomatoes blended perfectly with a touch of herbs and a hint of sweetness. This soup feels like a warm hug on a chilly day, and it’s super easy to make with simple ingredients.
I love making this soup when I want something quick but satisfying. One little trick I use is to add a splash of cream or coconut milk at the end to give it an even richer, velvety feel. It always gives me that extra bit of comfort that makes it feel special. Plus, if you want a little zing, a pinch of chili flakes or fresh basil on top does wonders.
My favorite way to enjoy this soup is with a grilled cheese sandwich or some crusty bread to dunk right in. It’s a great combo that turns an easy meal into something cozy and complete. Whenever I make this, it feels like coming home after a long day—simple, warm, and totally satisfying.
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes give the best flavor, but canned whole peeled tomatoes are a great swap when fresh aren’t available. I find canned tomatoes add a nice, consistent taste any time of year.
Carrot & Onion: These add natural sweetness and depth. If you don’t have fresh carrots, a small pinch of sugar can help balance acidity instead.
Broth: Vegetable broth keeps it light and vegan-friendly, but chicken broth adds a richer flavor if you don’t mind animal products. Water works too, just season well.
Cream or Coconut Milk: This is optional but adds creaminess. Heavy cream is classic, while coconut milk is great for a dairy-free twist and adds a subtle tropical note.
Herbs: Basil and oregano bring freshness and warmth. Fresh herbs are best if you have them, but dried works fine—just add them earlier so flavors develop.
How Do You Get the Soup So Smooth and Creamy?
Making smooth tomato soup is all about thorough blending and proper cooking. Here’s what I do:
- Cook the veggies until very soft—this makes blending easier and improves texture.
- Use an immersion blender right in the pot for quick, smooth results. Or carefully blend in batches if you don’t have one.
- Blend until completely lump-free for that silky feel. If you want extra smoothness, pass the soup through a fine sieve.
- Add cream or coconut milk after blending and warm gently—don’t boil—to keep it silky.
These steps help you end up with that velvety, comforting soup that tastes fresh and full-bodied. Don’t rush the cooking or blending, and you’ll be rewarded with fantastic texture and flavor every time.
Equipment You’ll Need
- Large pot – perfect for cooking all the soup ingredients evenly without crowding.
- Immersion blender – makes blending the soup smooth easy and safe right in the pot.
- Chef’s knife – sharp and sturdy for chopping onions, carrots, and tomatoes quickly.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Measuring cups and spoons – to get your broth, oil, and spices just right every time.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky twist that pairs beautifully with the tomato base.
- Stir in cooked lentils or white beans to boost protein and make it more filling.
- Use fresh basil and a pinch of crushed red pepper flakes for a bright and mildly spicy version.
- Swap cream for coconut milk for a dairy-free soup with a subtle sweet richness.
How to Make Smooth Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 4 cups (about 800g) fresh ripe tomatoes, chopped, or 2 cans (14 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon dried oregano (optional)
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Croutons
- A slice of cherry tomato
- Fresh basil leaves
How Much Time Will You Need?
This smooth tomato soup takes about 10 minutes to prepare and 30 minutes to cook, for a total of around 40 minutes. It’s a quick and easy way to enjoy a warm, comforting meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, and cook until they become soft and translucent, about 5 to 7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
2. Cook the Tomatoes:
Stir in the fresh or canned tomatoes (including their juice) and cook for about 5 minutes to soften them.
3. Simmer the Soup:
Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and let it gently simmer for 20 to 25 minutes, letting the flavors blend together.
4. Season and Blend:
Add sugar, basil, oregano (if using), salt, and pepper to taste. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
5. Add Creaminess and Serve:
Stir in the heavy cream or coconut milk if you like the soup creamier. Warm it gently for 2 to 3 minutes without boiling. Ladle the soup into bowls, and garnish with croutons, a slice of cherry tomato, and fresh basil leaves.
Enjoy this delicious, smooth tomato soup with crusty bread or a grilled cheese sandwich for a cozy and satisfying meal.
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole peeled tomatoes work wonderfully and make this soup easy year-round. Just use the tomatoes with their juice for best flavor.
Can I Make This Soup Vegan?
Yes, simply use vegetable broth and swap the heavy cream for coconut milk or leave the cream out entirely for a lighter version.
How Should 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.
Can I Freeze Smooth Tomato Soup?
Definitely! Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
