Tomato Soup Recipe

Prepare produce

If using fresh tomatoes: core and roughly chop tomatoes. If using canned tomatoes: drain excess liquid. Roughly chop the onion and carrot. Peel and mince the garlic.

Heat a large saucepan or Dutch oven over medium heat. Add olive oil and let warm until shimmering.

Add the chopped onion and carrot to the pot. Cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant (this deepens the tomato flavor).

Add the chopped or canned tomatoes to the pot. Stir to combine with the aromatics.

Pour in the vegetable or chicken stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes to meld flavors and soften vegetables fully.

Remove the bay leaf. Use an immersion blender to purée the soup in the pot until smooth (alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot).

Taste the soup and add sugar, dried oregano, salt, and black pepper. Stir and simmer gently for 5 minutes to allow seasonings to integrate.

If you prefer a silkier texture, pass the puréed soup through a fine-mesh sieve or chinois, pressing with a spatula to extract the smooth liquid and discard solids.

Over low heat, stir in the heavy cream or half-and-half if using, then add the butter and stir until melted and incorporated. Warm through but do not boil once cream is added to prevent separation.

Adjust seasoning to taste — add more salt, pepper, or a pinch more sugar if needed. Stir in chopped fresh basil, reserving a little for garnish.

Ladle soup into bowls. Drizzle with a little extra olive oil or cream if desired and sprinkle reserved basil on top. Serve with crusty bread or grilled cheese on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.