T0mat0 Soup

A bowl of tomato soup with basil and olive oil.
Finish your tomato soup with basil and a drizzle of olive oil.

If you were looking the perfect recipe to use up an abundance of summer tomatoes, look no farther than this tomato soup. I will caution you, that if you use bad, winter, grocery store tomatoes, you will not get the intended result. Those guys need a bit more tender lovin’ care to bring out their flavor. 

Usually, at some point in August I come up on a large amount of tomatoes. Sometimes given to me by a friend or offered for $1/lb by a farmer at the market or some other such happenstance. Then I have to figure out how to use them all before they go bad. I like this soup because I can easily scale up the recipe. It can be frozen/canned, and the fresh tomato flavor can really shine through.

Think a dutch oven is too fancy for you to afford? Fear not. Not all are upper-crusty Le Crueset. Check this super affordable one from Target.

There really is nothing like a cold winter day, when all you are craving is soup, and you remember that you have this in your freezer. You thaw it out, heat it up, toast a little bread. Sit with your cozy socks and look at the cold, relentless world outside. Reflect on the carefree days of summer, before you were a hardened and cynical winter person while you sip the soup and dunk your bread. 

It’s a lot of pressure for a simple little soup, but this one can take it, trust me.

A bowl of tomato soup with basil and olive oil.

Classic Tomato Soup

The easiest, best-tasting tomato soup, perfect for your summer tomatoes.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2 people


  • 1 Tbsp olive oil plue more for drizzling
  • 1 lb onions thinly sliced
  • 2 cloves garlic thinly sliced
  • Kosher salt and pepper
  • 3 lbs tomatoes cut into pieces
  • ¼ bunch basil (optional) plus more for serving
  • Parmesan rind optional


  • Heat oil in a large Dutch oven or saucepot on medium heat. Add onions, garlic and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook 1 minute.
  • Add tomatoes, basil, parm rind (if using) and 4 cups water. Bring to a boil, then reduce to a simmer, stirring occasionally, until tomatoes are very tender, and the liquid has reduced slightly, 12 to 15 minutes. Remove basil stems and parm rind and blend until smooth. Refrigerate up to 5 days.

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