Tomato Soup
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 tbsp unsalted butter
- 1 cup yellow onion – finely chopped (~1 medium yellow onion)
- 1/2 cup carrot – chopped (~1 medium carrot)
- 3 cloves garlic – thinly sliced
- 2 tbsp tomato paste
- 28 ounces canned whole peeled tomatoes
- 2 cups low-sodium vegetable broth
- 1 tsp granulated sugar
- 1 leaf bay leaf
- 1 tsp kosher salt
- 1/4 tsp black pepper
- heavy cream – for serving
- fresh basil leaves – torn (for serving)
Instructions
1. Melt the butter in a medium pot over medium heat until foamy, about 1 minute.
2. Add the onion and carrot with a pinch of salt and cook, stirring, until soft and sweet but not browned, 8–10 minutes.
3. Stir in the garlic and cook until fragrant, 30–45 seconds.
4. Add the tomato paste and cook, stirring, until darkened to brick red and caramelized, about 2 minutes.
5. Add the canned tomatoes with their juices (crush them by hand as they go in), the vegetable broth, sugar, bay leaf, kosher salt, and black pepper. Bring to a simmer over medium-high heat, 3–5 minutes.
6. Reduce to a gentle simmer, partially cover, and cook, stirring occasionally, until the vegetables are very tender and the flavors have melded, 20–25 minutes.
7. Remove and discard the bay leaf. Blend the soup until completely smooth with an immersion blender, 1–2 minutes (or carefully blend in batches in a countertop blender until silky).
8. Return the soup to the pot and bring back to a gentle simmer over low heat, 2–3 minutes. Taste and adjust salt and pepper as needed.
9. Ladle into warm bowls and finish with a drizzle of heavy cream and a few torn basil leaves, to taste. Serve hot.
&w=3840&q=75)
Tomato soup is a smooth, comforting puree built on the bright acidity and natural sweetness of ripe tomatoes, rounded by aromatics and a touch of fat. Its texture is velvety and spoon-coating, with a clean tomato flavor that’s savory, gently sweet, and balanced. It pairs naturally with simple sides like grilled cheese, croutons, or a drizzle of cream, making it a staple for cozy meals year-round.
While versions of tomato soup exist across many cuisines, the pureed, cream-ready style is closely associated with American home and diner cooking. Industrial canning in the late 19th century—most famously condensed tomato soup—helped popularize it nationwide and cemented its place in lunch counters and school cafeterias. Over time, cooks refined the from-scratch approach with techniques like caramelizing tomato paste, brief simmering, and blending for a smooth, modern texture.