Rich and Velvety Homemade Tomato Soup Recipe

Discover the ultimate comfort food with this rich, velvety tomato soup. Using a clever blend of carrot purée and a touch of cream, this recipe creates a hearty, warming meal that’s perfect for any season.

On a rainy day, nothing beats a steaming bowl of classic tomato soup. While fancy versions with sherry or caramelized onions are tempting, sometimes you crave that simple, nostalgic flavor. This recipe strikes the perfect balance, offering a creamy texture and depth of flavor that will transport you back to childhood.

The secret to this soup’s incredible texture? Carrots! Don’t worry – they won’t overpower the tomato flavor. Instead, they provide a smooth, creamy base that enhances the natural sweetness of the tomatoes. It’s a game-changing combination that you’ll want to make again and again.

This recipe is a fantastic way to sneak more vegetables into your diet. It’s especially handy if you find yourself surrounded by tempting baked goods and need a nutritious counterbalance. The best part? It makes a generous batch, perfect for feeding a crowd or freezing for future meals.

Let’s dive into the details that make this soup truly special. We’ve fine-tuned the ingredients to ensure consistent results every time. No more guessing about “large” carrots or onions – we’ve got you covered with precise measurements.

We’ve swapped olive oil for butter, which browns as the vegetables sauté, adding a delicious nutty flavor. This change also nudges the taste closer to the classic canned version we all know and love – but infinitely better!

Patience is key with this recipe. A longer simmering time allows the flavors to meld beautifully, creating a perfectly balanced soup where tomatoes shine. It also ensures the carrots are tender enough to create that luxuriously creamy texture when puréed.

One pro tip: if your soup tastes too acidic, a pinch of baking soda can work wonders. Start with a small amount and adjust to taste. This simple trick can transform your soup from good to extraordinary.

Ready to become a tomato soup master? Let’s get cooking!

Irresistible Thick and Creamy Tomato Soup

Ingredients

• 4 ounces unsalted butter (1 stick; 114g)
• 4 large carrots (1 pound; 455g), diced (see notes)
• 2 medium yellow onions (1 pound; 455g), diced (see notes)
• 3 large (28-ounce; 795g) cans whole tomatoes, crushed roughly by hand
• 4 cups (950ml) homemade or store-bought low-sodium chicken stock
• 1/4 teaspoon baking soda, plus more as needed (optional)
• 8 ounces heavy cream (1 cup; 225g)
• Up to 1 1/4 teaspoons (5g) Diamond Crystal kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper, or more to taste
• 1/8 teaspoon ground cayenne, or more to taste
• 1/2 ounce fresh basil leaves (1 loosely packed cup; 15g), cut into chiffonade

Directions

1. In a 6-quart stainless steel pot, melt butter over medium heat until foaming. Add carrots and onions, stirring occasionally until the butter starts to brown on the bottom, about 15 minutes. This step builds a delicious flavor foundation for your soup.
2. Pour in the hand-crushed tomatoes, followed by the chicken stock. Let the mixture simmer gently for about 1 1/2 hours, stirring now and then. The soup will thicken beautifully during this time. Remember, patience yields the best flavor! If the soup tastes too acidic, stir in 1/4 teaspoon of baking soda. It will foam at first – this is normal! Taste and repeat if needed.
3. Time to make it smooth! Use an immersion blender to purée the soup until silky. If using a countertop blender, let the soup cool a bit first for safety. Now stir in the cream and season with salt, pepper, and cayenne to your liking. Gently reheat if needed. Just before serving, stir in the fresh basil for a burst of herbal freshness.

Notes

Don’t stress too much about exact vegetable sizes. The recipe is forgiving and works well even if your carrots or onions are a bit bigger or smaller than specified. The key is to keep the overall quantities close to what’s listed.

Make-Ahead and Storage

This soup is perfect for meal prep! Store it in a sealed container in the fridge for up to a week, or freeze for up to six months. You’ll thank yourself on busy weeknights!