Description
This homemade tomato soup recipe is a comforting classic rich, tangy, and perfectly balanced. With buttery onions and ripe tomatoes simmered slowly to perfection, this soup is simple to make yet full of depth and nostalgia. Ideal for busy parents, students, or anyone craving a wholesome, cozy meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, peeled and halved
- 2 cans (28 ounces each) whole peeled tomatoes, or 10–12 ripe fresh tomatoes, chopped
- 1 cup vegetable or chicken broth (optional for depth)
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add the halved onion and tomatoes (with juice if using canned). Pour in broth and stir gently.
- Bring to a gentle simmer and cook for 35–40 minutes, stirring occasionally. Taste and adjust salt and sugar as needed.
- Remove onion halves. Use an immersion blender to puree the soup until smooth (or pulse for a chunkier texture). Blend carefully as it will be hot.
- If the soup is too thick, add water or broth; if too thin, simmer for 5 more minutes to thicken.
- Serve warm, garnished with fresh basil or parsley. Enjoy with grilled cheese or crusty bread for a perfect pairing.
Notes
For a vegan version, substitute butter with olive oil and use vegetable broth. To add depth, roast the tomatoes and onions before simmering. The soup reheats beautifully and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg