Lunch

Tomato Soup

This is the definitive tomato soup: made from canned tomatoes (better than fresh year-round), thickened with cream and finished with butter for richness, with just enough aromatics to support the tomato without stealing the show. A proper bowl tastes like tomatoes concentrated and elevated, not like tomato sauce.

250calper serving 6gprotein 18gcarbs 18gfat 10min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Tomato Soup — common questions

Can I make tomato soup ahead?

Yes, make it through step 7 (before heating the cream) and refrigerate up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat, stirring in fresh cream at the end to restore silkiness.

What's the most common mistake?

Over-simmering after adding cream, which breaks the cream and causes separation or a grainy texture. Add cream in the last step and heat gently—just warm it through without boiling.

Can I use fresh tomatoes instead?

Fresh tomatoes are inconsistent for soup (often watery and flavorless outside summer); stick with canned San Marzano tomatoes. If you must use fresh, use 2 pounds of ripe in-season tomatoes, blanch and peel them, and increase simmering time to 20 minutes to concentrate flavor.

Can I use half-and-half instead of heavy cream?

Yes, but the soup will be less rich—use the same quantity. Avoid milk, which will curdle or taste thin.

What should I serve it with?

A crusty baguette, grilled cheese sandwich (the classic pairing), or croutons. A simple arugula salad with lemon vinaigrette adds freshness.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 3 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (about 5 minutes). Do not microwave, as it can cause splattering and uneven heating.