My hubby was never a fan of tomato soup, but this classic Tomato Soup changed the game!

You wouldn’t think that three ingredients (butter, onion, and tomato) can come together to make such a velvety and delicious tomato soup, but let me tell you. They can.

This homemade tomato soup is quick, easy, and insanely delicious. Trust me, now let’s get cooking!

TO MAKE THIS CLASSIC TOMATO SOUP, YOU WILL NEED

Tomatoes: It is excellent with canned tomatoes, but you can also use fresh tomatoes.

Butter: use unsalted butter to sautee onions

Yellow onion: it seems like a ton of onion but it dissapears into the soup adding a balanced sweetness

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE THE BEST CLASSIC TOMATO SOUP?

Combine butter, onion, and tomatoes: Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.

Add water or broth and simmer: Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes.

Finally, blend the tomatoes and onions until smooth. Serve and enjoy your freshly made classic Tomato Soup!

RECIPE NOTES AND HELPFUL TIPS:

This soup is excellent with canned tomatoes but you can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds) and it’s best to peel them.

When blend the tomatoes and onions, I find an immersion blender is useful, but a blender works perfectly fine.

ESTIMATE NUTRITIONAL INFORMATION:

Yield: 2 generous servings | Nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FQAs):

1. Can I make this tomato soup vegan?

Yes, olive oil or a plant-based butter is an option. You can also use coconut oil. It might sound odd but the light coconut flavor with onion/tomatoes is pretty delicious.

2. Can I add basil?

This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.

3. Can I add cream?

Yes, although, with the butter in this recipe, only a small splash of cream is needed.

4. Can I make this soup in advance?

Yes! Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze up to three months.

4. How to serve Tomato Soup?

You can serve this with grilled cheese, croutons or any toast you like!

Let’s Make The Classic Tomato Soup!

And there you have it – this easy, yummy Classic Tomato Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Classic

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Serves: 2 Prep Time: 5 Mins Cooking Time: 40 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 tbsp unsalted butter
½ large onion, cut into large wedges
1 (28-oz) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 ½ cups water, low sodium vegetable stock, or chicken stock
½ tsp fine sea salt, or more to taste

Instructions

Step 1: Melt butter over medium heat in a Dutch oven or large saucepan.

Step 2: Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Step 3: Blend the soup, and then season to taste.

Step 4: Then serve and enjoy with your topping of choice!

Notes

The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).