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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.
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.
See the recipe card for full information on ingredients.
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.
Cooking 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.
This recipe has only 160 calories per serving.
What To Serve With Classic Tomato Soup
Serve this dish with Skillet Garlic Bread—it pairs perfectly! For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Classic Tomato Soup
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 (800 grams) 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
Instructions
- Heat the butter and olive oil in a 5-quart Dutch oven (or a large pot) over medium heat. Stir until the butter melts. Add the chopped onion and garlic, stirring occasionally for 5 to 8 minutes, until the onion is soft and translucent.
- Add the all-purpose flour and stir to coat the onion and garlic evenly. Then, add the chicken broth, canned whole tomatoes, sugar, and thyme, and season the soup with 1/4 teaspoon each of salt and ground black pepper. Bring the soup to a simmer over medium heat, stirring constantly to prevent the flour from sticking to the bottom.
- Cover the pot, reduce the heat to medium-low, and simmer for 20 minutes. Turn off the heat and discard the thyme. Purée the soup with a blender or food processor until creamy and smooth.
- Mix the crème fraîche with finely chopped fresh chives and dill in a bowl. Whisk well. To serve, add one teaspoon of the cream mixture to each bowl of soup and sprinkle with additional chopped chives, if desired.
Notes
- Continually stir the soup while adding 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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