The Best Ever Tomato Soup
“Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can’t beat this homemade version of the classic.” — Josh Rink, Taste of Home Food Stylist
|Servings||Prep Time||Cook Time|
|16servings (4 quarts)||20minutes||30minutes|
|16servings (4 quarts)||20minutes|
- 3 tbsp olive oil
- 3 tbsp butter
- 1/4 to 1/2 tsp crushed red pepper flakes
- 3 large carrots peeled and chopped
- 1 large onion chopped
- 2 garlic cloves minced
- 2 tsp dried basil
- 3 cans (28 oz each) whole peeled tomatoes, undrained
- 1 container (32 oz) chicken stock
- 2 tbsp tomato paste
- 3 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy whipping cream optional
- fresh basil leaves thinly sliced, optional
Portions: servings (4 quarts)
Tomato Soup Tips
Which tomatoes are best for tomato soup?
We recommend using Roma tomatoes for this tomato soup recipe. They're bright, flavourful and bring the perfect balance of acidity. Leave other types of tomatoes for these tasty tomato recipes.
Can you add milk to tomato soup?
Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle. To avoid this, add a half teaspoon of baking soda to the soup. The baking soda neutralizes the acidity of the tomatoes, which prevents milk from curdling—and can improve the taste, too.
What toppings can you put on tomato soup?
As one of our favorite vegetarian recipes, you can keep this dish meat-free by adding fresh basil, breadcrumbs and sprinkled cheese on top. If you're looking to add a meat-lovers touch, throw on some bacon crumbles or cubed chicken. Get inspiration by looking at other types of soup for mix-in ideas that'll help make this recipe your own.
1 cup: 104 calories, 5g fat (2g saturated fat), 6mg cholesterol, 572mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein.
Diabetic Exchanges: 1 starch, 1 fat.