This delicious and creamy tomato soup is the perfect quick and comforting meal for any day of the week. With simple ingredients you likely already have in your pantry, this easy recipe delivers rich flavors with minimal effort. Fresh herbs and a hint of sherry make it extra special, while the smooth, velvety texture warms you from the inside out.
Recipe Ingredients
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
How To Make Best Tomato Soup Ever
- Sauté the Onion: Melt butter in a large pot or Dutch oven, then add the diced onion and cook until translucent.
- Add Tomatoes and Juice: Pour in diced tomatoes and tomato juice, stirring to combine.
- Sweeten and Season: Add 3 to 6 tablespoons of sugar, tasting as you go to balance the acidity of the tomatoes. Then add chicken base or bouillon cubes and freshly ground black pepper.
- Heat the Soup: Bring the soup to an almost-boil, then turn off the heat.
- Add Sherry (Optional): Stir in sherry if using, for an extra layer of flavor.
- Make It Creamy: Add the heavy cream (double cream) and stir until the soup is well combined.
- Add Fresh Herbs: Mix in the chopped basil and parsley for freshness.
- Serve and Enjoy: Ladle the soup into bowls and serve warm, optionally topped with croutons or a drizzle of olive oil.
- Tip: For a smoother texture, blend the soup with an immersion blender or in batches in a regular blend
Recipe Tips
- Balance the Sweetness: Start with 3 tablespoons of sugar, then taste the soup. Add more only if needed to balance the acidity of the tomatoes without making the soup too sweet.
- Avoid Overcooking Cream: When adding the cream, make sure the soup is not boiling. High heat can cause the cream to curdle, so keep the heat low and stir gently.
- Fresh Herbs Last: Add the basil and parsley at the very end to keep their fresh flavor and vibrant color. Cooking them too long can make them lose their taste.
- Blend for Smoothness: If you prefer a silky texture, use an immersion blender directly in the pot or carefully blend in batches using a regular blender. Always let the soup cool slightly before blending.
- Control the Salt: If you’re using chicken bouillon cubes, taste the soup before adding extra salt. Bouillon can be quite salty, and you don’t want to overdo it!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover tomato soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the tomato soup to cool completely before pouring it into a freezer-safe container, leaving a bit of space at the top for expansion. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and warm over medium heat, stirring occasionally until it’s hot all the way through. Avoid boiling the soup, especially if it contains cream.
Nutrition Facts
- Calories: 200
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 500mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 3g
Check out More Recipes:
Best Tomato Soup Ever
Description
This delicious and creamy tomato soup is the perfect quick and comforting meal for any day of the week. With simple ingredients you likely already have in your pantry, this easy recipe delivers rich flavors with minimal effort. Fresh herbs and a hint of sherry make it extra special, while the smooth, velvety texture warms you from the inside out.
Ingredients
Instructions
- Sauté the Onion: Melt butter in a large pot or Dutch oven, then add the diced onion and cook until translucent.
- Add Tomatoes and Juice: Pour in diced tomatoes and tomato juice, stirring to combine.
- Sweeten and Season: Add 3 to 6 tablespoons of sugar, tasting as you go to balance the acidity of the tomatoes. Then add chicken base or bouillon cubes and freshly ground black pepper.
- Heat the Soup: Bring the soup to an almost-boil, then turn off the heat.
- Add Sherry (Optional): Stir in sherry if using, for an extra layer of flavor.
- Make It Creamy: Add the heavy cream (double cream) and stir until the soup is well combined.
- Add Fresh Herbs: Mix in the chopped basil and parsley for freshness.
- Serve and Enjoy: Ladle the soup into bowls and serve warm, optionally topped with croutons or a drizzle of olive oil.
- Tip: For a smoother texture, blend the soup with an immersion blender or in batches in a regular blend
Notes
- Balance the Sweetness: Start with 3 tablespoons of sugar, then taste the soup. Add more only if needed to balance the acidity of the tomatoes without making the soup too sweet.
- Avoid Overcooking Cream: When adding the cream, make sure the soup is not boiling. High heat can cause the cream to curdle, so keep the heat low and stir gently.
- Fresh Herbs Last: Add the basil and parsley at the very end to keep their fresh flavor and vibrant color. Cooking them too long can make them lose their taste.
- Blend for Smoothness: If you prefer a silky texture, use an immersion blender directly in the pot or carefully blend in batches using a regular blender. Always let the soup cool slightly before blending.
- Control the Salt: If you’re using chicken bouillon cubes, taste the soup before adding extra salt. Bouillon can be quite salty, and you don’t want to overdo it!
Best Tomato Soup Ever