Best Tomato Soup Homemade (Print-Friendly Version)
Velvety tomato soup boasts three tomato forms, caramelized vegetables, and a touch of basil for rich, balanced flavor.
# What You'll Need:
→ Vegetables
01 -
2 stalks celery, thinly sliced (about 120 grams)
02 -
1/2 yellow onion, thinly sliced (about 100 grams)
03 -
1/2 small fennel bulb, thinly sliced (about 100 grams)
→ Tomatoes
04 -
2 tablespoons tomato paste
05 -
2 cans whole peeled tomatoes, 800 grams each, including juices
06 -
360 millilitres tomato juice
→ Dairy
07 -
4 tablespoons unsalted butter
08 -
120 millilitres heavy cream, plus extra for drizzling
→ Seasonings and Aromatics
09 -
2 teaspoons kosher salt, divided
10 -
1/4 teaspoon crushed red pepper flakes
11 -
1 tablespoon light brown sugar
→ Finish
12 -
1/4 cup fresh basil leaves
# How to Make It:
01 -
In a large pot over medium heat, melt unsalted butter. Add celery, fennel, onion, and 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are softened and translucent, 7 to 8 minutes.
02 -
Incorporate tomato paste. Cook, stirring frequently, until paste is darkened and fragrant, about 2 minutes. Add crushed red pepper flakes, stir, and cook for 1 minute.
03 -
Add whole peeled tomatoes with juices, tomato juice, and light brown sugar. Bring to a simmer. Using a wooden spoon or spatula, gently break down tomatoes into large pieces. Cook, stirring occasionally, until slightly reduced, about 10 minutes. Remove from heat and let cool for 5 minutes.
04 -
Transfer half the tomato mixture to a standard blender; blend until smooth. Repeat with remaining mixture, or use an immersion blender directly in the pot until fully pureed.
05 -
Return the soup to the pot. Stir in heavy cream until fully incorporated. Cook over medium heat, stirring frequently, just until warmed through; do not allow to boil. Season with remaining 1 1/2 teaspoons salt.
06 -
Ladle soup into bowls. Drizzle with additional cream and garnish with fresh basil leaves.
# Additional Tips:
01 -
Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat on the stovetop for optimal flavour and texture.