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
Course: Soups4-6
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.