Old Fashioned Tomato Soup
Why change what’s already perfect? This Old Fashioned Tomato Soup, made with fresh, ripe tomatoes and simple ingredients, is all about classic flavor. Ready in just minutes, it’s perfect for pairing with grilled cheese or enjoying on its own. Bonus? It’s vegan and absolutely delicious.
What I love most about this soup is how simple it is to make. With just a few fresh ingredients, you can create something that tastes rich and comforting. It’s my go-to for an easy lunch or dinner when I want something quick and satisfying.
The key to this soup’s flavor is in the tomatoes. I always look for the ripest ones available, whether from my garden or the market. Paired with a few pantry staples, this soup comes together into something truly mouthwatering.
Ingredients
- Olive oil
- Onion – Diced.
- Carrot – Diced.
- Garlic – Minced.
- Tomatoes – About 2 pounds of tomatoes.
- Vegetable broth
- Salt and pepper – To taste.
- Fresh basil – Optional garnish.
How To Make Old Fashioned Tomato Soup
- Heat the olive oil in a large pot over medium heat.
- Add the onions and carrots, cooking until they soften and the onions become translucent, about 5-7 minutes.
- Stir in the garlic and cook for another minute, stirring to prevent burning.
- Add the diced tomatoes and vegetable broth, bringing the soup to a simmer.
- Simmer uncovered for about 20 minutes until the veggies are tender and the tomatoes have broken down.
- Blend the soup with an immersion blender or in batches in a blender until smooth and creamy.
- Season with salt and pepper to taste. If it’s too thin, simmer for a bit longer to thicken.
- Garnish with fresh basil if desired.
Step-By-Step Process
Best Tomatoes for Old Fashioned Tomato Soup
San Marzano tomatoes are my go-to for tomato soup because they’re meaty and full of flavor. If you don’t have those, ripe Roma or plum tomatoes work well too for that rich, concentrated taste.
Chef Jenn’s Tips
- A high-powered blender gives the creamiest texture.
- Stir in a splash of cream at the end for extra richness – but then it won’t be vegan.
- This soup freezes well, so make a big batch and store leftovers.
- If it’s too thin, just let it simmer longer to reduce the liquid.
Make It A Meal
Pair this tomato soup with a grilled cheese sandwich for a comforting meal, or serve it with a green salad and some crusty bread. It’s also great with roasted vegetables or garlic bread for something more filling.
Storage
Keep leftover soup in an airtight container in the fridge for up to 4 days. To freeze, cool it completely and store it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
Old Fashioned Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 6 cups tomatoes diced; about 2 pounds of tomatoes
- 4 cups vegetable broth
- salt and pepper to taste
- 1 tablespoon fresh basil optional garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and carrots, cooking until they soften and the onions become translucent, about 5-7 minutes.
- Stir in the garlic and cook for another minute, stirring to prevent burning.
- Add the diced tomatoes and vegetable broth, bringing the soup to a simmer.
- Simmer uncovered for about 20 minutes until the veggies are tender and the tomatoes have broken down.
- Blend the soup with an immersion blender or in batches in a blender until smooth and creamy.
- Season with salt and pepper to taste. If it’s too thin, simmer for a bit longer to thicken.
- Garnish with fresh basil if desired.
Notes
Chef Jenn’s Tips
- A high-powered blender gives the creamiest texture.
- Stir in a splash of cream at the end for extra richness.
- This soup freezes well, so make a big batch and store leftovers.
- If it’s too thin, just let it simmer longer to reduce the liquid.
