I Guarantee This Is The Most Flavorful (and Easy) Soup You'll Make All Fall

On chilly days when I’m craving a totally comforting meal, I make a pot of tomato soup (ideally paired with a grilled cheese sandwich). It’s basically a hug in a bowl. While I’ve made roasted tomato soup, tomato basil soup, and creamy tomato soup, nothing truly compares to a piping-hot bowl of classic tomato soup. In my book, it is the ultimate comfort food. This quick, hearty version comes together with basic pantry ingredients and has a super-savory flavor with a hint of richness (but no cream!).

Why You’ll Love It

• This is exactly what you expect classic tomato soup to taste like. This soup is bursting with big tomato flavor.

• It’s very easy to make. It might even surprise you at how easy it is, as this soup comes together with a handful of basic ingredients and just 10 minutes of upfront prep work.

Key Ingredients in Tomato Soup

• Unsalted butter. Butter adds the most wonderful flavor and richness without the need for cream.

• Tomato paste. I’ve made tomato soup with and without tomato paste, and even just the tablespoon used here really amplifies the tomato flavor.

• Crushed tomatoes. Two big cans of crushed tomatoes give this classic soup its signature flavor.

• Low-sodium broth. Take your pick between low-sodium chicken or vegetable broth. Both work well and make a great pot of soup.

• Balsamic vinegar. You only need a mere teaspoon, but it makes a big difference. Stirred in at the end of cooking, it rounds out the flavor of the soup and really boosts the tomato flavor.

How to Make Tomato Soup

1. Sauté the onion and tomato paste. Cook finely diced onion and minced garlic in melted butter until the onion is translucent. Stir in a spoonful of tomato paste and cook until darkened in color.

2. Simmer with tomatoes and broth. Stir in 2 cans of crushed tomatoes and a few cups of broth, and gently simmer until slightly thickened and the flavors meld.

3. Blend the soup. Remove from the heat and blend in batches using a standard blender, or use an immersion blender to blend directly in the pot.

4. Finish with balsamic vinegar. Stir in a spoonful of balsamic vinegar.

Helpful Swaps

• To keep the soup dairy-free, olive oil can be used in place of the butter.

• Two (28-ounce) cans diced or whole peeled tomatoes can be used in place of crushed tomatoes. If using whole peeled tomatoes, break them apart with your hands before adding to the pot. Because these are both chunkier than crushed tomatoes, they’ll need more blending time at the end.

• Chicken or vegetable bouillon prepared according to package directions can be used as a substitute for broth; start with half the amount of salt and season with more at the end if needed.

• If you don’t have balsamic vinegar, an equal amount of red wine vinegar, sherry vinegar, or apple cider vinegar all work in a pinch.

Storage and Make-Ahead Tips

• The soup can be made up to a day in advance, and keeps well in the refrigerator for up to four days.

• This tomato soup also freezes and reheats very well. Stored in an airtight container, it will keep in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.

What to Serve with Tomato Soup

• Green Salad with Orange, Avocado, and Red Onion

• Spinach Artichoke Grilled Cheese

• Caesar Salad

• Garlic Bread

• Croutons

• Chickpea Salad

Tomato Soup Recipe

This is exactly what you expect classic tomato soup to taste like.

Prep time 10 minutes

Cook time 45 minutes to 50 minutes

Makes about 8 cups

Serves 4 to 6

Ingredients

• 1 large yellow onion

• 3 cloves garlic

• 4 tablespoons (1/2 stick) unsalted butter

• 1 tablespoon tomato paste

• 2 (28-ounce) cans crushed tomatoes

• 3 cups low-sodium chicken or vegetable broth

• 1 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper, plus more as needed

• 1 teaspoon balsamic vinegar

• Serving options: croutons, grated Parmesan cheese

Instructions

1. Finely dice 1 large yellow onion (about 2 1/2 cups). Mince 3 garlic cloves.

2. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes. Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes.

3. Add 2 (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes.

4. Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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