Tomato Soup Recipe

Blanch and Peel

Bring a medium pot of water to a boil. Score a small X on the bottom of each tomato. Prepare an ice bath. Drop tomatoes into boiling water for 30–60 seconds until skins loosen, then transfer to ice bath. Peel skins, core, and roughly chop tomatoes. If using canned tomatoes, skip this step and crush them by hand or with a spoon.

Heat a large heavy-bottomed pot over medium heat. Add the olive oil and when it shimmers add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and tomato paste. Cook, stirring, for 1–2 minutes until garlic is fragrant and tomato paste darkens slightly—this deepens the tomato flavor.

Add the chopped or canned tomatoes to the pot along with the stock. Stir to combine and bring to a gentle simmer.

Add the sugar, dried oregano, dried basil (if using dried), salt, and black pepper. Reduce heat to low and simmer, uncovered, for 20–25 minutes to meld flavors and reduce slightly. If the soup looks too thick, add up to 1/2 cup water to reach desired consistency.

Remove the pot from heat. For a smooth soup, use an immersion blender to puree directly in the pot until silky. Alternatively, carefully transfer soup in batches to a blender and puree until smooth, then return to pot. If you prefer a chunkier texture, pulse only partially or mash with a potato masher.

Stir in the heavy cream (if using) and butter. Warm gently over low heat for 2–3 minutes—do not boil after adding cream. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Ladle the soup into bowls. Garnish with fresh basil leaves, a drizzle of cream or olive oil, grated Parmesan, and croutons or serve alongside grilled cheese.

Leftover soup can be cooled to room temperature, refrigerated for up to 4 days, or frozen for up to 3 months. Reheat gently on the stove, adding a splash of stock or water if it has thickened.