Best-Ever Homemade Tomato Soup
Today, I’m sharing my very best tested-till-perfected Tomato Soup Recipe.
I have ventured many attempts at finding a tomato soup recipe I like. The best homemade tomato soup recipe out there, if you will. I’ve tried roasting the tomatoes. Tomato soup thickened with bread crumbs. Tomato soup with canned tomatoes. Tomato soup with fresh tomatoes. Tomato soup with heavy cream. Tomato soup with Indian spices. The recipes I’d tried just weren’t cutting it. Until I found this one.
This one was different.
I think the reason I have curled my nose up at every previous attempted tomato soup, is because they are simply too harsh. I felt like I was eating thin marinara sauce by the spoonful. That acidic brightness is welcome when contrasted with bland pasta or other ingredients to round it out, but it isn’t what I want in a tomato soup. This is why I’ve always loved the sweet, mild flavour of the canned stuff.
I really hesitated before trying yet another tomato soup recipe.
It’s creamy (but not cloying, actually it has no cream). Mild and soothing. The perfect balance of tomato and dairy.
It is thickened with flour, the acidity of the tomatoes is curbed by baking soda, and there is almost as much milk as there are tomatoes.
I know, you’re skeptical. I don’t blame you. Flour and baking soda in soup?
Just trust me on this, okay?
Wondering why this heavenly homemade soup is so orange? My super high-power Pro Vitamix blasts my soups to silky smoothness, and the air it whips in lightens the colour quite a bit.
How to Make The Best Tomato Soup
- You can use fresh or canned tomatoes, I have used both with great results. If using fresh, start by dropping the scored tomatoes in boiling water to peel them easily. (Scoring tomatoes simply requires that you cut an x into the bottom of the tomato with a paring knife.)
- Then, we develop some flavour by sauteeing some onions, just until translucent. The flavour should be mild – no browning.
- Add some flour and cook out the starch, then whisk in milk, tomatoes, baking soda and a bit of sugar. The baking soda keeps the acid from curdling the milk in addition to mellowing out the flavour. The sugar enhances the sweetness of the tomatoes.
- Simmer 10 minutes or so, then puree with your blender – alternatively, an immersion or regular blender will also work. It couldn’t be simpler or faster.
Tips for Making Tomato Soup
You may have noticed that there is no garlic added, not a basil leaf to be found. And before you’re tempted to add them, just trust me. I tried both ways. Without the added frills is simplicity, perfected.
You could splurge and use cream rather than milk, but I find milk makes it lovely and creamy without being rich.
More Must-Try Soup Recipes
- 4 tbsp butter
- 1/2 cup diced onion
- 2 tbsp all-purpose flour
- 2 cups milk preferably whole
- 1/4 tsp baking soda
- 3 1/2 cups diced tomatoes include the juice if using canned; if using fresh and you have a good blender, no need to peel them
- 2 tsp granulated sugar
- salt to taste (I use about 2 tsp kosher salt, but it really depends if the butter and tomatoes had salt)
- Heat the butter in a large pot over medium heat. Add onion and cook until softened and translucent (not browned), about 6 minutes. Stir in flour, cook one minute, then gradually whisk in milk. Add baking soda, tomatoes and sugar. Simmer 10 minutes, then blend (either with an immersion blender, or in small batches in a regular blender - careful, hot liquids will explode out if you overfill!). Add salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned.