The Simple, Classic Tomato Soup Recipe That Brings the Comfort

Author: Jason Griffith

There are few foods that deliver a blanket of comfort quite like a warm bowl of tomato soup. Forget the thin, metallic-tasting stuff from a can. This recipe is for a Classic Tomato Soup—rich, intensely flavorful, and unbelievably simple.

The secret? It’s all about the slow, gentle simmer of quality tomatoes and onion in a generous amount of butter. It sounds almost too easy, but trust me, this process extracts a depth of flavor that a quick-cook soup just can’t touch. It’s perfect for a rainy Sunday, a quick weeknight dinner, or, let’s be honest, anytime you need a culinary hug.

Why I Love This Recipe

I’ve been making this tomato soup for years, and it’s become a staple because it’s a masterclass in simplicity. You start with just five core ingredients, and the process is nearly hands-off. It’s a testament to the fact that great food doesn’t need a mile-long ingredient list or complicated techniques.

What really sells me is the flavor transformation. The onion wedges completely dissolve, leaving behind a subtle, sweet background note that perfectly balances the acidity of the tomatoes. It’s a rich, buttery, sweet, and savory symphony. Plus, it pairs perfectly with just about any savory bread or sandwich—a grilled cheese is, of course, non-negotiable.

Ingredients

Ingredient	Quantity	Notes
Unsalted Butter	4 tablespoons (57g)	Essential for richness and flavor extraction.
Large Onion	½	Cut into large wedges; these will be blended into the soup.
Canned Tomatoes	1 (28-ounce) can	Whole peeled or crushed are best for flavor and texture.
Liquid	1 ½ cups	Water, vegetable stock, or chicken stock.
Salt	½ teaspoon	Kosher salt preferred, or more to taste.

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Swaps and Notes

• For Extra Creaminess: While this recipe is naturally rich thanks to the butter, you can add 1/4 cup of heavy cream or half-and-half right after blending for a classic “creamy tomato soup.”
• Tomato Choice: I strongly recommend using good quality whole peeled tomatoes (like San Marzano). The better the tomato, the better the soup. Crushed tomatoes are a great alternative if you want less blending work.
• The Onion: Don’t worry about chopping the onion finely. Large wedges work because they cook down and are completely blended into the soup, leaving no texture behind, just a pure, sweet flavor.

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Step-by-Step Directions

1. Sauté the Base

Melt the 4 tablespoons of butter over medium heat in a large Dutch oven or heavy-bottomed saucepan. This is the foundation of your flavor.

2. Add Ingredients

Add the onion wedges, the can of tomatoes (with their juices), 121​ cups of liquid, and 1/2 teaspoon of salt.

3. Simmer and Soften

Bring the mixture up to a gentle simmer. Once simmering, lower the heat slightly and cook, uncovered, for about 45 minutes. Stir occasionally. The longer, slower simmer is where the magic happens—the onions fully soften and the flavors concentrate. Add additional salt to taste as needed during this time.

4. Blend to Perfection

Remove the soup from the heat. Carefully blend the soup using either an immersion blender or a standard blender. The soup doesn’t need to be perfectly smooth; a little texture is nice, but blend until the onion pieces are completely gone.

Safety Note: If using a regular blender, work in small batches and do not fill it more than halfway—hot soup expands! Remove the center insert of the lid and cover the opening with a clean kitchen towel while blending to release steam safely.

5. Season and Serve

Taste the soup one last time. Adjust the salt and pepper as needed. If you are adding cream, stir it in now until heated through, but not boiled. Serve hot!

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💡 Tips for Success

• Don’t Rush the Simmer: The 45-minute cooking time is crucial. It’s what transforms raw tomato acidity into a deep, mellow, sweet flavor. You’re essentially caramelizing the onions and tomatoes slowly.
• Use the Butter: This is not the time to skimp. The butter is what gives the soup its luxurious mouthfeel and helps temper the tomato’s sharpness, acting almost like a cream substitute.
• Taste and Adjust: Canned tomatoes can vary wildly in acidity and sweetness. Always taste the soup after blending. It may need a pinch more salt to make the flavors pop, or a tiny spoonful of sugar (about 1/4 teaspoon) if it’s too tart.

Serving Suggestions and Pairings

Tomato soup is famously the perfect partner to a Grilled Cheese Sandwich, but don’t stop there.

For other savory pairings, consider a simple, light salad, or even serving it as an appetizer before a heavier meal like this flavorful Cajun Chicken Sausage Gumbo. You could also serve it alongside an easy appetizer like a warmed Baked Brie Appetizer with some crusty bread.

If you’re looking for a dessert to follow this comforting bowl, something sweet like a slice of Chocolate Chip Banana Bread would hit the spot.

Nutritional Information (Per Serving, Estimated)

Metric	Amount
Calories	175
Total Fat	12g
Saturated Fat	7g
Carbohydrates	14g
Fiber	4g
Protein	4g

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Note: This is an estimate based on 4 servings using the listed ingredients and does not account for additional seasonings or cream.

Storage and Leftover Tips

This soup is a dream for meal prep!

• Storage: Let the soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezing: Tomato soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick after storage, add a splash of water or stock to reach your desired consistency.

More Recipes You Will Love

If you loved the ease and comfort of this soup, you might want to try these other Chef Maniac favorites:

• For an easy, savory meal: This One Pan Breakfast Bake Will Make You Skip
• For a chocolatey treat: These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession

Final Thoughts

This simple, classic tomato soup is proof that the best comfort food is often the easiest to make. It’s a recipe that requires patience for the simmer, but minimal effort in preparation. Make a big batch and thank yourself later.

If you give this recipe a try, please let me know what you thought in the comments below! What did you pair it with? Your feedback helps me create more great recipes here at Chef Maniac. Happy cooking!