Smooth Tomato Soup is a classic comfort food that feels like a warm hug in a bowl. It’s simple, with the rich flavors of ripe tomatoes blended into a creamy, velvety texture that’s both soothing and satisfying. Just a few ingredients come together to make this timeless favorite that’s easy to love.
I always enjoy making this soup when I want something quick but still comforting. The trick I like to use is roasting the tomatoes a bit before blending — it brings out a deeper sweetness and adds a lovely depth to the soup. It’s perfect for days when you want something light but filling at the same time.
My favorite way to serve this smooth tomato soup is with a grilled cheese sandwich on the side, dipping each bite into the warm soup. It’s a combo that everyone in my family looks forward to, especially on chilly afternoons. This soup reminds me of cozy conversations around the kitchen table and easy meals that hit the spot every time.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the heart of this soup. I love using Roma or vine-ripened tomatoes for their rich flavor. If fresh tomatoes aren’t available, canned whole tomatoes work well too.
Onion & Garlic: These add a mild sweetness and depth. You can swap the onion for shallots if you prefer a milder taste.
Olive Oil: It adds richness and helps roast the veggies. You can use avocado oil or any neutral oil if olive oil isn’t on hand.
Broth: Vegetable broth keeps it light and vegan, but chicken broth adds extra warmth. For a dairy-free version, avoid cream or swap with coconut milk.
Heavy Cream: This is optional but brings a smooth, creamy texture. For a lighter soup, skip it or use a splash of non-dairy cream.
How Do You Get the Soup So Smooth and Flavorful?
The secret to a silky smooth tomato soup is roasting the tomatoes, onion, and garlic first. This step draws out natural sweetness and softens the veggies, making blending easier and taste richer.
- Arrange chopped veggies and garlic on a baking sheet and drizzle with olive oil.
- Roast at 400°F (200°C) for 20-25 minutes until softened and lightly caramelized.
- Use an immersion blender or regular blender to puree the mixture until completely smooth.
- Simmer with broth and herbs to build flavor after blending.
Just remember to blend carefully if using a regular blender—hot liquids can splash. Also, adding cream at the end warms it gently without curdling. This method makes the soup creamy and delicious every time.
Equipment You’ll Need
- Large baking sheet – perfect for roasting the tomatoes and veggies evenly without crowding.
- Sharp knife – makes chopping tomatoes, onions, and garlic quick and safe.
- Large pot – ideal for simmering the soup and mixing all the ingredients together.
- Immersion blender – blends the soup right in the pot for an easy, smooth finish. A regular blender works too, just be careful with hot liquids.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika or chipotle powder for a smoky twist that adds a bit of warmth.
- Stir in fresh or frozen basil leaves for a bright, herbal flavor that pairs nicely with tomatoes.
- Mix in cooked red lentils or white beans to boost protein and make the soup more filling.
- Swirl in a dollop of pesto or sprinkle grated Parmesan cheese for extra richness and depth.
Smooth Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ripe tomatoes (about 6 large tomatoes), roughly chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried thyme (or fresh if available)
- Salt and freshly ground black pepper, to taste
- ¼ cup heavy cream or half-and-half (optional, for creaminess)
- Fresh basil or rosemary sprigs for garnish
- Bread slices (for serving, optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare, 20-25 minutes roasting time, plus 15 minutes simmering and blending. In total, expect roughly 45-50 minutes from start to finish, making it a perfect weekday comfort meal.
Step-by-Step Instructions:
1. Roast the Tomatoes and Veggies:
Preheat your oven to 400°F (200°C). Arrange the chopped tomatoes, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt over everything. Roast for 20-25 minutes until the tomatoes are soft and caramelized.
2. Simmer and Flavor:
Transfer the roasted vegetables into a large pot. Add the vegetable broth, sugar (if using), and thyme. Bring to a gentle simmer over medium heat and cook for 10-15 minutes so all the flavors come together nicely.
3. Blend Until Smooth:
Use an immersion blender to puree the soup in the pot until it’s completely smooth. If you don’t have one, carefully blend the soup in batches in a regular blender. Be cautious with the hot liquid to avoid splashes.
4. Final Touches:
Return the blended soup to the pot, stir in the remaining tablespoon of olive oil, and season with salt and pepper to your liking. If you want your soup creamier, now is the time to add the heavy cream or half-and-half. Warm the soup gently on low heat without boiling.
5. Serve and Enjoy:
Ladle the smooth tomato soup into bowls. Garnish with fresh basil or rosemary sprigs and a sprinkle of black pepper. Serve with crusty bread or toasted slices on the side to dip and enjoy a cozy meal.
Can I Use Canned Tomatoes Instead of Fresh?
Yes, canned whole or crushed tomatoes work well! Use about 28 ounces (800g) of canned tomatoes and skip the roasting step to save time. Just simmer them with the broth and other ingredients for full flavor.
How Can I Make This Soup Vegan or Dairy-Free?
Simply omit the heavy cream or half-and-half, or substitute with coconut milk or a plant-based cream. The soup will still be delicious and silky without dairy.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup ahead and refrigerate it for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze it for up to 2 months.
What Do I Do If My Soup Is Too Acidic?
Add a small pinch of sugar or a splash of cream to balance the acidity. Roasting the tomatoes first also helps reduce sourness and deepen the flavor.
