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Tomato Soup

Homemade Tomato Soup

Nothing beats a steaming bowl of tomato soup when you're craving something warm, comforting, and incredibly satisfying. This recipe delivers rich, velvety flavor using fresh tomatoes, a savory roux, and simple pantry ingredients—no store‑bought shortcuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Tomato Base
  • 8 cups chopped fresh tomatoes (about 4–5 large very ripe tomatoes)
  • 4 cups chicken broth (homemade or low‑sodium)
  • 8 cloves garlic cloves peeled and crushed
  • 2 large slices onion slices (yellow or sweet onion)
Roux
  • 4 tablespoons unsalted butter
  • 4 tablespoons all‑purpose flour (sifted)
Seasoning & Finish
  • 4 teaspoons white sugar (or to taste)
  • 2 teaspoons salt (or to taste)

Method
 

  1. Prep and Simmer the Base
  2. In a large stockpot over medium heat, combine chopped tomatoes, chicken broth, garlic, and onion. Bring everything to a gentle boil.
  3. Once boiling, reduce heat to low and let simmer for 20 minutes, uncovered. This step allows the garlic and onion to mellow and the tomatoes to release their sweet, rich juices.
  4. Why it matters: Simmering blends the flavors deeply, creating the rich, foundational taste of your soup.
  5. Blend for a Smooth Texture
  6. Remove the pot from heat. Carefully pass the hot mixture through a food mill or fine-mesh sieve into a clean bowl or pot. This removes skins and seeds for a silkier texture.
  7. Discard any solids left behind.
  8. Tip: Don’t rush this step—it’s key for that creamy restaurant-style finish.
  9. Make the Roux
  10. In your now-empty stockpot, melt butter over medium heat. Stir in the flour and whisk constantly for about 5 minutes until the mixture turns a warm, medium brown. This is your roux, and it gives body to the soup.
  11. Why it matters: The roux thickens the soup and adds a deep, almost nutty flavor.
  12. Combine & Season
  13. Gradually whisk in about 1 cup of the tomato mixture to the roux—go slow to prevent lumps. Once it’s smooth, stir in the remaining tomato base.
  14. Season with sugar and salt, adjusting as needed to your preferred balance of sweet and savory.
  15. Simmer another 5 minutes on low heat, stirring occasionally.

Notes

Add a splash of heavy cream or coconut milk for extra richness. For a spicy twist, stir in red pepper flakes or cayenne. To make vegan, substitute vegetable broth and olive oil instead of butter. If you prefer texture, blend only half and stir back in.