This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

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  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Cook's Note:

Use Italian San Marzano tomatoes for the best flavor.

Nutrition Facts

100 calories; protein 2.4g; carbohydrates 14.9g; fat 4.6g; cholesterol 5.1mg; sodium 764mg. Full Nutrition
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Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2020
FANTASTIC!!! yes a couple changes.... I used basil..I love the taste of tomatoes and basil..plus to make it rich in protein I threw in a can of white bean.. they have no flavor so it didn't interrupt the great taste of the soup... The beans also gave it that creamy taste that we all love , but without the fat!!! This is a keeper!!!! Read More
(64)

Most helpful critical review

Rating: 2 stars
04/22/2020
Very bland. I added everything from cheese to more spices to more garlic. Then finally I achieved a pretty good soup. I would give it a 4 star after all I added. Read More
(1)
124 Ratings
  • 5 star values: 103
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/22/2020
FANTASTIC!!! yes a couple changes.... I used basil..I love the taste of tomatoes and basil..plus to make it rich in protein I threw in a can of white bean.. they have no flavor so it didn't interrupt the great taste of the soup... The beans also gave it that creamy taste that we all love , but without the fat!!! This is a keeper!!!! Read More
(64)
Rating: 5 stars
02/26/2019
Outstanding! I used fresh plum tomatoes that I blanched, peeled and chunked. I used a can of diced tomatoes to supplement, two coarsely chopped carrots, added a few dashes of Worcestershire sauce, and substituted vegetable stock for the water, then some chopped some pickled jalapeños. After sautéing the onions and garlic in a 6 qt Instant Pot I added the other ingredients, set the pressure on the “Soup” setting for three minutes. When done I let the soup sit for 5 minutes before manually releasing the pressure. I then blended with an immersion blender before serving. Read More
(22)
Rating: 5 stars
12/19/2019
This recipe is very easy to make with ingredients most people would have on hand. While some may choose to add cream, we thought it was hearty and filling without the extra fat and calories. Dress it up with some croutons or grated cheese....or not. Great winter meal with a grilled cheese sandwich and definitely a keeper! Read More
(15)
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Rating: 4 stars
11/03/2019
This was my introduction to immersion blenders. (Bought and returned all-clad, happy with Breville, which is dishwasher friendly). Worked like a charm. My edits to the recipe: omit butter and oil (because I want to live), add a teaspoon of sherry vinegar to boost tomatoes’ tartness. Never be afraid to adjust seasoning to taste. It’s different and a very good addition to lunch or dinner. Read More
(12)
Rating: 4 stars
02/03/2020
Super easy - super yum! Add a tablespoon of sour cream and grated parmesan to each serving! Read More
(10)
Rating: 5 stars
11/10/2019
I followed the recipe as written. I used canned San Marzano tomatoes. Will definitely make it again! Read More
(8)
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Rating: 5 stars
10/20/2019
I made this simple soup and it was simply delicious! I doubled the recipe and made it basically as written, but I'm sure I added a good bit more than a pinch of red pepper flakes. This will be made often! Read More
(5)
Rating: 5 stars
03/08/2019
true to the title - couldn't be simpler and really delicious. I served it with baguette and salad. will make again! Read More
(5)
Rating: 4 stars
04/18/2020
I used roasted whole tomatoes. I squeezed as much juice out of the tomatoes as i could (kept this), opened them up and patted them dry. I smashed some garlic, fresh basil and parsely. and a pinch of salt and pepper and a tiny drizzle of olive oil. For a REALLY rich flavor, I slathered the tops of the tomatoes with a really good tomato paste , not too heavy but enough to cover. I roasted at 350 degrees for about an hour. Then I assembled my soup as directed (I went very light on the oregano) making sure to use ALL of the squeezings as well. People who do not like tomato soup love this soup. Great for freezing AND over pasta. Best though is with a Grilled Cheese Sandwich. Oh, and I make it using plant butter rather than traditional butter. Read More
(5)
Rating: 2 stars
04/22/2020
Very bland. I added everything from cheese to more spices to more garlic. Then finally I achieved a pretty good soup. I would give it a 4 star after all I added. Read More
(1)
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