The Best Tomato Soup

The Best Tomato Soup

The Best Tomato Soup

I love this soup. It’s so not Campbell’s. Is that bad to say? It’s not that I don’t enjoy the classic tomato soup from Campbell’s if the mood is right, but this is so much better. The simplicity is the same, yet the tomato taste is so much more vibrant (and the amount of salt involved is way, way less). This is my favorite time of year to make this soup as well because it’s tomato glut season. While this soup is still quite good with canned tomatoes, it really shines with fresh ones. The rich taste of the heirloom tomatoes comes right through making it simply sublime. What I always do is make a big batch with my tomato glut and freeze it. There is nothing cozier on a cold, blustery day than hot tomato soup and a grill cheese sandwich, pity it never lasts that long around my house. Needless to say this recipe double and triples really well.

Other than being able to tweak the salt to your preference, the other thing I love about this simple soup is that you can tweak the richness to your preference as well. If you want straight, healthy tomato soup, this recipe will not disappoint. However, if you want something more decadent it dresses up beautifully with as much milk, cream, butter or cheese as you want to toss it. Generally, since I was raised on the basic Campbell’s, I keep my additions simple and just add a hint of cream for that lovely rich flavor on your tongue. That addition is included below.

Prep time: 10 mins for chopping + 30 mins for cooking

Reheat: Wonderfully

Freezes: Wonderfully

Kid Friendly Tasks: Tossing cherry tomatoes into the pot (while the stovetop is off of course)


  • 8 c Tomatoes, chopped
  • 1 half Onion, chopped (about ½ c, maybe a bit less)
  •  8 whole cloves
  •  4 c Chicken Broth
  •  4 tbsp Butter
  •  4 tbsp Flour
  •  2 tsp Salt or to taste
  •  1/4 c Sugar or to taste (this really depends on how sweet your tomatoes are so start small and taste up)
  •  2 Bay Leaves
  •  3 Cloves Garlic
  •  ½ tsp Pepper
  •  ½ tsp Thyme
  •  ½ tsp Oregano
  •  ¼ heavy Cream OR 1 c Whole Milk


  1. Place the chopped tomatoes, onion, bay leaves, garlic, cloves, pepper, thyme, oregano and chicken broth into a large pot and heat, covered over medium heat for about 30 mins or until everything is soft.
  2. Blend all of the contents until pureed with a hand blender or food processor.
  3. In a clean large pot, cook the butter and flour together over medium heat for two minutes. You’re going to make a roux to thicken the soup. Gradually add the hot soup whisking all the while. Be sure to add the soup slowly and whisk really well or you will have lumps (full disclosure, I often have lumps. It still tastes good.)
  4. This next part is, strictly speaking optional. Add a little bit of cream or whole milk to your tastes. My taste is listed above but you can make it much, much richer if you want. Enjoy!


The Best Tomato Soup

The Best Tomato Soup


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