Classic Tomato Soup – Once Upon a Chef


Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.

Adapted from Fine Cooking magazine, this vibrant tomato soup made from canned tomatoes is my go-to in the fall and winter when fresh tomatoes are out of season. Top the soup with croutons, fresh basil, and freshly grated Parmigiano-Reggiano — or, for a heartier meal, serve it with gooey grilled cheese sandwiches.

What you’ll need to make Classic tomato soup

How to make Classic Tomato Soup

In a large nonreactive pot, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.

how to make tomato soup

Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.

Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.

Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.

Stir in remaining 3 tablespoons of butter.

Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano-Reggiano.

how to make tomato soup

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Classic Tomato Soup

Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.

Ingredients

For the Soup

  • 4 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter, divided
  • 3 medium yellow onions, chopped (about 3-1/2 cups)
  • 3 large garlic cloves, minced
  • 1/4 cup all purpose flour
  • 6 cups chicken broth
  • 2 (28-ounce) cans whole peeled tomatoes or 2 (26-ounce) boxes Pomi chopped tomatoes
  • 2 tablespoons sugar
  • 1/2 teaspoon dried thyme
  • Salt
  • Freshly ground black pepper

For Serving (Optional)

  • Fresh chopped basil
  • Croutons
  • Freshly grated Parmigiano-Reggiano

Instructions

  1. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
  2. Add the chicken broth, tomatoes, sugar, thyme, 1-1/4 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
  3. Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
  4. Note: If you can’t find Pomi boxed tomatoes, use canned. Just be sure to cook the soup a little longer, about 40 minutes.
  5. Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
  6. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 212
  • Fat: 13 g
  • Saturated fat: 5 g
  • Carbohydrates: 19 g
  • Sugar: 10 g
  • Fiber: 4 g
  • Protein: 6 g
  • Sodium: 682 mg
  • Cholesterol: 20 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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