The Best Tomato Soup

Featured in our Fall 2024 Food + Entertaining article, Autumn Inspiration, this homemade tomato soup recipe is simply the best! Make it with fresh or canned tomatoes—either way, it’s a cozy and comforting meal in under 30 minutes.

The Best Tomato Soup
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The Best Tomato Soup

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Course: Soups
Servings

4-6

Ingredients

  • 4 tablespoons olive oil, ghee or butter

  • 1 extra-large onion, diced

  • 1 cup carrots, thinly sliced (or one red bell pepper, or use both)

  • 2 pounds fresh tomatoes (or one 28-ounce can of San Marzano Tomatoes)

  • 1 cup water plus 1–2 bouillon cubes (chicken or veggie)

  • 2 tablespoons sugar, honey or maple syrup (or sugar alternative)

  • 1 teaspoon salt, more to taste

  • ½ teaspoon pepper

  • 10–15 basil leaves

  • pinch cayenne (optional, but good)

  • ½ cup heavy cream or half and half

  • 1–2 tablespoons sour cream, optional

  • Arugula Pesto, for serving (see below)

  • Arugula Pesto

  • 1 large garlic clove

  • ¼ cup toasted almonds, pinenuts or smoked almonds

  • ½ cup packed basil leaves

  • 1 cup packed arugula

  • 1 teaspoon lemon zest

  • 2–3 teaspoons fresh lemon juice

  • 1⁄3–½ cup light-flavored olive oil

  • ¼ teaspoon salt (if your almonds are salted, use salt to taste)

  • ¼ cracked pepper

Directions

  • Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and sauté until softened about 3–4 minutes. Add the carrots, lower heat to medium, sauté 3–4 minutes more until onions are golden and fragrant.
  • Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. Stir, increase heat and bring to a simmer. Then cover and lower heat to low, so it’s gently simmering. Simmer 10–15 minutes until the tomatoes have broken down and carrots (and/or peppers) are tender. Remove from heat.
  • Add basil leaves. Using an immersion blender, blend until smooth. Alternatively, blend in a blender and then return to pot.
  • Stir in the cream. Taste and adjust salt and sugar. Add a little pinch of cayenne. For an even creamier soup, whisk in the sour cream.
  • Divide soup into bowls and drizzle with pesto. Serve immediately.
  • Make the arugula pesto:
  • Place all ingredients into a food processor and pulse repeatedly until uniformly chopped and well combined. For a looser pesto, add a little more oil, and for a sturdier pesto, add a few more almonds.

Notes

  • Recipe from Sylvia Fountaine, Feasting at Home
  • MAKE AHEAD: This arugula pesto will keep 4–5 days in the refrigerator.