USA · Soups · Gluten-free

Tomato Soup

Name: Tomato Soup
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 2 yellow onions; 3 cloves garlic; 1.6 kg crushed tomatoes with juice; 2 cup chicken broth; 1/4 cup fresh basil; 1 tbsp sugar; 1/2 tsp black pepper; 1/2 cup heavy cream; 1/3 cup parmesan

Tomato soup is a classic American dish noted for its smooth texture and rich flavor. Made with crushed tomatoes, onions, garlic and cream. Often served with a grilled cheese sandwich.

70 min 225 kcal 4 serves Advanced🌾Gluten-free🇺🇸USA★★★★☆4.0· 4 reviews

Ingredients

ServingsMetric

4 tbspunsalted butter
2 yellow onions
3 clovesgarlic
1.6 kgcrushed tomatoes with juice
2 cupchicken broth
¼ cupfresh basil
1 tbspsugar
½ tspblack pepper
½ cupheavy cream
0.3 cupparmesan

Note from Sergei

Sergei Martynov

“There are two ways to make tomato soup, and one of them is vastly superior. The shortcut version simmers canned tomatoes with broth and blends. The superior version roasts the tomatoes first — halved, cut side down, at high heat until they're charred on the edges and collapsed. Roasting concentrates the sugars and adds a depth that no amount of seasoning can replicate. The cream question is personal, but I add just two tablespoons per pot — enough to round out the acidity without turning it into a cream soup. And yes, grilled cheese on the side is mandatory. It's been the pairing since the 1920s Campbell's era, and nothing has improved upon it.”

Roast the tomatoes at 220°C (425°F) for 30–35 minutes until the edges are deeply caramelized. Throw a whole head of garlic (top sliced off, drizzled with oil) on the same pan — squeeze the roasted cloves into the soup for a sweet, mellow garlic flavor.

Method

In a large saucepan, melt the butter over medium heat. Add the chopped onion and fry, stirring, until soft and golden, about 10-12 minutes. Add the garlic and fry for 1 minute more.
Add the crushed tomatoes with their juice, chicken broth, chopped basil, sugar and black pepper. Stir and bring to a boil. Reduce heat, partially cover and simmer for 10 minutes.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Add the heavy cream and grated Parmesan. Stir and bring to a light boil. Season with salt and pepper to taste.
Ladle into warm plates and garnish with additional Parmesan and fresh basil. Serve hot, ideally with a grilled cheese sandwich.

FAQ

Canned whole tomatoes (San Marzano or any quality brand) deliver more consistent, richer results year-round — they are harvested at peak ripeness. Fresh tomatoes only work well in summer when truly ripe and fragrant; winter hothouse tomatoes produce a watery, acidic soup with no depth. If using fresh tomatoes, roast them in the oven at 200°C for 25–30 minutes first: this caramelizes the sugars and concentrates the flavor.

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Comments (1)

Sergei Martynov✍ Author
29d ago
The size of your dice determines the character of this tomato soup. Large pieces of unsalted butter give a rustic, hearty soup. Fine dice gives elegance. I cut everything to match — uniformity matters more than size.