Tomato Soup Recipe

Prepare vegetables

Core and roughly chop the tomatoes. Finely chop the onion. Peel and dice the carrot. Dice the celery. Mince the garlic. Measure out stock and other ingredients so they are ready to use.

Heat a large heavy-bottomed pot over medium heat. Add the olive oil and once shimmering, 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 cook for 30–60 seconds, until fragrant, being careful not to let it brown.

Stir in the tomato paste and cook for 1 minute to caramelize slightly; this deepens the tomato flavor.

Add the chopped tomatoes to the pot. Stir to combine and bring to a simmer.

Pour in the vegetable or chicken stock, add the bay leaf, sugar (if using), salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer.

Simmer uncovered for 20–25 minutes, stirring occasionally, until the tomatoes are fully softened and the flavors have melded. If you prefer a thicker soup, simmer a few minutes longer to reduce liquid slightly.

Remove the bay leaf. Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, work in batches and carefully transfer to a countertop blender; pulse until smooth and return the puree to the pot.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if the tomatoes are too acidic.

Stir in the butter and heavy cream (if using) over low heat until fully incorporated and warmed through. Do not boil after adding cream to prevent separation. Warm for 2–3 minutes.

If you want a silkier texture, pass the blended soup through a fine-mesh sieve or chinois, pressing with a spatula to extract as much smooth soup as possible.

Ladle the soup into bowls. Garnish with torn fresh basil leaves and a drizzle of cream if desired. Add a pat of butter or sprinkle grated Parmesan for extra richness.

Serve with crusty bread or warm croutons on the side.