This Is The Secret to Making The Best Homemade Tomato Soup

moroccan tomato soup

Half Baked Harvest

Looking for the secret to the most amazing tomato soup you’ve ever tasted in your entire life? Well here it is: 

Keep. It. Simple. 

Seriously. That’s it. 

People have a tendency to think that for a dish to taste incredible, there needs to be some sort of kitchen sorcery involved. That there must be a long list of spices or secret ingredients. That there must be some sort of special, pricey equipment involved like a sous vide wand or a $500 blender. That there must be some extra step that only chefs know about, that they’re hiding from the public as if it was a matter of national security.

None of this is true! Close your eyes and visualize a gorgeous, vibrantly red, farmer’s market summer tomato: it tastes perfect, doesn’t it? Aside from maybe a light sprinkling of salt, nothing can make it better. Even though canned tomatoes are merely a shadow of their glorious summer-born sun-kissed brethren, they have that sort of greatness firmly implanted in their DNA, and it takes very little to bring that out into the open. Here's everything you need to know to make your own tomato soup.

tomato basil soup
A Couple Cooks

How to Make Homemade Tomato Soup

Start with the best ingredients you can find. The best canned tomatoes, the best olive oil, the best vegetable stock. Your ingredients are doing all the work for you, and you need to hire the best candidates for the job. As for selecting tomatoes, you can use puree, crushed, or whole. If using whole, use your hands to remove the seeds first.

Do not use diced tomatoes, as they are chemically treated to retain their shape when cooked. While they have their uses, tomato soup is not one of them.

Heat a big saucepan over medium heat and add a big slick of olive oil. For every two cups of tomatoes you’re using, add about a tablespoon of minced onion and 1 small clove of crushed garlic. Sauté until golden, then add your tomatoes and stir well. 

Next, add vegetable stock. How much you add comes down to how thick you like your soup, but a good rule to follow is one cup tomatoes to one and a half cups stock. Bring the tomato soup to a boil, then drop to a simmer for ten minutes. 

Give the soup a taste, then add salt as necessary. If you care to, you can stir it a bit of heavy cream, or a generous pat of butter to give the soup a bit of richness. Serve hot, warm, or however you like it. Everything about tomato soup is meant to be chill. 

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