Tomato Soup Recipe

Prepare tomatoes (if using fresh)

Bring a large pot of water to a boil. Score a small X on the bottom of each tomato. Blanch tomatoes for 30–60 seconds until skins loosen, then transfer to ice water. Peel, core, and roughly chop tomatoes. If using canned tomatoes, skip blanching and roughly crush/drain them.

Sweat aromatics

In a large heavy pot over medium heat, add olive oil. When shimmering, add chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the soup

Stir in tomato paste and cook 1 minute to deepen flavor. Add chopped or canned tomatoes, vegetable or chicken stock, sugar, dried basil, dried oregano, bay leaf, salt, and pepper. Bring to a gentle simmer over medium-high heat.

Simmer

Reduce heat to medium-low and simmer, uncovered, for 20–25 minutes to meld flavors and reduce slightly. Taste and adjust salt, pepper, and sugar if needed.

Blend until smooth

Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and velvety (or carefully transfer batches to a blender and purée, then return to pot). If you prefer a chunkier texture, blend only half.

Finish with cream (optional)

Over low heat, stir in heavy cream or half-and-half until warmed through—do not boil after adding cream. Adjust seasoning to taste. If soup is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Preheat oven to 375°F (190°C). On a baking sheet, toss bread cubes with butter or olive oil and garlic powder until evenly coated. Spread in a single layer and bake 8–12 minutes, tossing once, until golden and crisp. Alternatively, pan-toast in a skillet over medium heat for 6–8 minutes. Let cool.

To serve, ladle soup into bowls, top with a handful of croutons, a drizzle of extra-virgin olive oil, and scatter sliced fresh basil leaves if using.