Classic Tomato Soup Recipe
This vibrant classic tomato soup is one of the best healthy soup recipes for any occasion and all season. It’s easy to make and only requires a few simple ingredients that everyone has in their kitchen.
The soup is fairly creamy, rich and packed with tons of flavors from the herbs. Finishing the soup with Crème fraîche (or heavy cream) to make it more smooth and balance out the taste with a light sweetness. Dip this savory, tangy tomato soup with cheesy Parmesan Garlic Bread for a hearty meal that is absolutely delicious and irresistible.
Why This Recipe Works?
This recipe is fail-proof and effortless to make. Get all the ingredients you need and cook them for 20 minutes, blend until smooth, then the soup is ready to go.
Make the soup ahead of time and keep them in the refrigerator for the next day. It’s perfect to enjoy both cold and warm.
It’s also a freezer-friendly recipe. Pack the soup into small portions and ladle each potion into a ziplock bag and freeze for up to 3 months.
Recipe Ingredients
This easy homemade classic tomato soup requires only a few basic ingredients.
- Olive oil
- Unsalted butter
- White onion
- Garlic
- All-purpose flour
- Chicken broth
- Canned whole tomatoes
- Caster sugar
- Fresh thyme
- Salt
- Ground black pepper
For serving, you may top the soup with a teaspoon of Crème fraîche (or heavy cream) and sprinkle more chopped basil, chives or dill to jazz up the flavor.
How To Make Classic Tomato Soup?
There are tons of different ways to make delicious tomato soup, and this is the best and easiest.
First, melt the butter and olive oil in a dutch oven or a large pot. Add onion and garlic, then sauté in the oil for a few minutes.
Next, coat the onion and garlic with all-purpose flour, then add the rest of the ingredients. Bring the soup to a simmer and continually stir it to prevent the flour from sticking to the bottom.
Simmer the soup for 20 minutes and puree with a blender or a food processor.
Serve warm with chopped chives and Crème fraîche (or heavy cream) drizzle on top.
Cook’s Tips
For the best result, please follow my tips below.
- Continually stir the soup once added all ingredients to the dutch oven so the flour won’t stick to the bottom.
- Let the soup simmer for 20 minutes to get all the flavor from the herbs.
- Cook the soup with low-sodium chicken broth or water and add more salt to taste for serving if desired.
Frequently Asked Questions
Yes, tomato soup is low-calorie and contains highly nutritious. It’s rich in antioxidants, which help to boost immunity from vitamin C and may reduce the risk of getting a heart attack.
Let tomato soup cool completely and store them in an airtight container. Refrigerate the soup for up to 4 days for the best taste.
To freeze, store the leftover in airtight zip-lock bags. Ladle each portion into the bag and squeeze out the air from it as much as possible. Zip tightly and freeze for up to 3 months.
How Many Calories Per Serving?
This recipe has only 121 calories per serving.
Classic Tomato Soup
Easy and quick Classic Tomato Soup recipe is absolutely delicious and flavorful with herbs infused. This healthy, cozy homemade tomato soup is a perfect recipe for lunch or as a starter for dinner.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large white onion chopped into small pieces
- 1 clove garlic peeled and minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 28 oz whole tomatoes
- 1 1/2 teaspoons caster sugar
- 1 sprig fresh thyme
- salt to taste
- ground black pepper to taste
- 3 tablespoons fresh chives and dill finely chopped, for serving
- 1/2 cup Crème fraîche for serving
Directions
-
1
Heat the butter and olive oil in a 5-quarter dutch oven (or a large pot) over medium heat. Stir until the butter melts. Add chopped onion and garlic, occasionally stirring, for 5 to 8 minutes until the onion turns soft and translucent.
-
2
Add all-purpose flour, and stir to coat evenly on the onion and garlic. Then, add chicken broth, canned whole tomatoes, sugar, thyme, and season the soup with 1/4 teaspoon of both salt and ground black pepper. Bring the soup to a simmer over medium heat, continually stir to prevent the flour from sticking to the bottom.
-
3
Cover the lid, reduce the heat to medium-low and simmer for 20 minutes.
-
4
Turn off the heat and discard the thyme. Puree the soup with a blender or food processor until creamy and smooth.
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5
Mix Crème fraîche, finely chopped fresh chives and dill in a bowl. Whisk well. To serve, add one teaspoon of the cream mixture to the soup and sprinkle more chopped chives on top if desired.
Recipe Notes
Recipe Adapted from Fine Cooking
Tips:
- Continually stir the soup when added all ingredients to the dutch oven so the flour won't stick to the bottom.
- Let the soup simmer for 20 minutes to get all the flavor from the herbs.
- Cook the soup with low-sodium chicken broth or water and add more salt to taste for serving if desired.
Best