Tomato Soup Recipe

Name: Tomato Soup Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 tablespoons butter (unsalted); 1/2 large yellow sweet onion (cut into wedges); 1 can whole tomatoes (28 oz, undrained); 2 cups chicken stock (or water); 2 cloves garlic (minced); 1 teaspoon salt (kosher); pinch sugar (or monkfruit); grated parmesan, fresh basil (optional toppings)

This tomato soup is silky and slightly sweet, built from a single sautéed yellow sweet onion, canned whole tomatoes, garlic, and chicken stock for a rich pantry-friendly flavor.

It comes together in about 40 minutes, makes 4 servings, and is perfect for an easy weeknight dinner, a simple lunch, or ladled into bowls with crusty bread and a sprinkle of Parmesan and fresh basil.

Why You’ll Love This Recipe

A short, pantry-friendly recipe that yields a smooth, balanced tomato soup: the sautéed onion adds depth, the canned whole tomatoes give bright tomato flavor, and a pinch of sugar softens the acidity. It’s an easy make-ahead stovetop soup that tastes far better than its ingredient list suggests.

Silky, smooth texture after blending—pure comfort without fuss.
Pantry-centered: uses a single 28 oz can of whole tomatoes and common staples.
Quick: roughly 40 minutes from start to finish, with only about 5 minutes active prep.
Flexible: swap chicken stock for vegetable stock to make it vegetarian, and adjust seasoning after blending.

For a bright, savory pairing, try serving this soup with Savory Cheese Tartlets with Spicy Tomato Jam (Savory Cheese Tartlets with Spicy Tomato Jam).

Ingredients You’ll Need

4 tablespoons butter, unsalted: unsalted butter — Provides a rich, savory base and helps gently sauté the onion without adding extra salt; unsalted lets you control seasoning at the end.
1/2 large yellow sweet onion, cut into wedges: yellow sweet onion — The single onion builds the soup’s sweet, savory backbone when softened; cut into wedges so it cooks quickly and blends smooth.
1 can whole tomatoes, 28 oz, undrained: (28 oz) can wholetomatoes — The main tomato flavor source; using whole tomatoes (undrained) gives a bright, intact tomato taste and liquid for the soup.
2 cups chicken stock, or water: chicken stock — Adds savory depth and thins the soup to a ladleable consistency; use water if needed or switch to vegetable stock to make it vegetarian.
2 cloves garlic, minced: garlic — Minced garlic gives a gentle aromatic lift; added with the tomatoes so its flavor mellows during the simmer.
1 teaspoon salt, kosher: kosher salt — Seasoning for the pot; measured here to start the soup, but taste and adjust after blending for best balance.
pinch sugar, or monkfruit: pinch of sugar — Balances tomato acidity and rounds flavor; monkfruit is suggested as a no-calorie alternative.
grated parmesan, fresh basil, optional toppings: optional toppings grated parmesan — Finishing touches: Parmesan adds umami and richness while fresh basil adds brightness.

How to Make Tomato Soup

Melt the butter in a large pot over medium heat. Add the yellow sweet onion and sauté as the butter melts—about a minute—so the onion begins to soften and release sweetness before adding the other ingredients. Then add the can of whole tomatoes (undrained), chicken stock (or water), the minced garlic, the kosher salt, and a pinch of sugar or monkfruit.
Bring the pot to a boil, then reduce the heat and simmer uncovered for 30-40 minutes, or until the onions are very soft and the flavors have melded. Simmering uncovered concentrates flavor and softens the onion fully for a smooth blend.
Blend the soup until smooth using an immersion blender or in batches in a regular blender. After blending, taste and add additional salt and freshly ground black pepper as needed. Garnish with grated Parmesan and fresh basil if desired.

Sauté the Onions

The onion is the flavor foundation here. Cook it slowly over medium heat just until it softens and becomes translucent—this releases natural sugars and builds depth without overpowering the tomatoes.

Keep the heat at medium so the butter and onion melt together; don’t rush to brown.
Cut onion into wedges so pieces soften quickly and blend down smoothly.

Blending Tips

Blending transforms the soup into its signature silky texture. Choose an immersion blender for speed or a countertop blender for the smoothest finish—but follow hot-liquid safety steps.

If using a countertop blender, remove the center insert and cover the lid with a towel, or leave the lid slightly ajar to vent; blend in 2–3 small batches.
Taste after blending and adjust salt and pepper; the flavor brightens after blending, so final seasoning is important.

Make-Ahead & Freezing

This soup reheats very well and freezes cleanly—an ideal candidate for meal prep or to keep on hand for quick dinners.

Refrigerate: cool completely, then store in an airtight container for up to 3–4 days.
Freeze: cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months; thaw overnight in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of stock or water if the soup thickened while stored.

Tips for Success

Vegetarian swap & acidity balance: Use vegetable stock instead of chicken stock to make this vegetarian. The small pinch of sugar or monkfruit helps tame tomato acidity—add it early so it melds during simmering.

Onion color and flavor: Sauté the onion until soft and translucent but not deeply browned; that gentle softening builds savory sweetness without introducing bitter caramelized notes.

Blender safety and texture: If using a regular blender, vent the lid and blend in small batches to avoid hot splatters. An immersion blender can go straight into the pot for convenience—blend to your preferred silky texture.

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Frequently Asked Questions

Yes. Use about 2 pounds of ripe tomatoes, roughly chopped. Simmer until very soft before blending; you may need a little extra stock or water depending on tomato juiciness. Canned whole tomatoes are recommended for convenience and consistent flavor.

Prepare only the parts that hold well, then finish or assemble the recipe close to serving for the best texture.

Final Notes

This simple stovetop tomato soup is forgiving and easy to adapt—swap the stock, add herbs, or finish with cream for extra richness.

Leftovers keep well and the soup often tastes even better the next day after the flavors have had time to meld.

Ingredients

4 tablespoons butter unsalted
1/2 large yellow sweet onion cut into wedges
1 can whole tomatoes 28 oz, undrained
2 cups chicken stock or water
2 cloves garlic minced
1 teaspoon salt kosher
pinch sugar or monkfruit
grated parmesan, fresh basil optional toppings

Instructions

In a large pot, melt the butter over medium heat. Sauté the yellow sweet onion in the butter for about a minute as the butter melts, then add the can of whole tomatoes (undrained), chicken stock (or water), minced garlic, kosher salt, and a pinch of sugar or monkfruit.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until the onions are soft.
Blend the soup until smooth using a regular blender or an immersion blender. Add additional salt and pepper as needed, and garnish with grated Parmesan and fresh basil if desired.

Notes

Use vegetable stock instead of chicken stock to make this vegetarian. Taste and adjust salt after blending; a pinch of sugar (or monkfruit) helps balance acidity. If using a regular blender for hot soup, vent the lid and blend in batches to avoid splatters.