Best Homemade Tomato Soup Recipe

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Then, add the chopped tomatoes (or canned tomatoes with juices). Cook for 10 minutes, allowing the tomatoes to break down and release their juices.

Add the vegetable broth, sugar, salt, pepper, basil, and red pepper flakes (if using). Stir well and bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

Remove the soup from heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender and blend until smooth.

Return the blended soup to low heat and stir in heavy cream or coconut milk, if desired. Heat gently until warmed through, but do not boil.

Taste the soup and adjust seasoning as needed. Add more salt, pepper, or basil to your preference.

Ladle the soup into bowls and serve hot. Garnish with a swirl of cream, fresh basil leaves, or homemade croutons.