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Homemade Tomato Soup

A delicious classic soup
Prep Time10 mins
Cook Time20 mins
blending5 mins
Total Time35 mins
Course: Main Course
Cuisine: American



  • 2 28 ounce cans of whole peeled tomatoes Regular not Italian style
  • 1/2 cup heavy cream
  • 1 shallot diced
  • 2 cloves of garlic diced
  • 1 tsp dried oregano
  • 5 leaves of fresh basil plus more for garnish (optional)
  • 1 tbsp salt or to taste
  • 1/2 tsp fresh ground pepper
  • 3 tbsp olive oil
  • 32 ounces large container of good chicken stock


  • In a large pot over medium heat saute your shallots for about 2 minutes
  • add 1/2 of your salt to sweat out the juices in the shallots
  • Now add your garlic and cook for another 2 minutes
  • Next, add your chicken stock and stir well
  • Now add your canned tomatoes, basil, oregano and the rest of your salt and your pepper and mix well
  • Let simmer for about 15 minutes
  • Now, carefully take a potato masher and mash done the large chinks of tomato. You can also do this with the back of a spoon
  • Do this until most of the tomatoes has been crushed up and there are no more large tomatoes left.
  • Remove your basil from the pot and discard.
  • Now, take half of your soup mixture and add it to a blender and secure the lid tightly. Take a kitchen towel and place over the lid of your blender. Pulse on medium speed to puree the mixture.
    Note: Make sure you do not fill the blender to the top because hot liquids expand when you start the blender. You may need to do this in 2 batches.
  • Now add your pureed mixture back into the pot and mix it in with the soup that wasn't pureed. This will give you a creamy soup with some texture.
    Note: If you like fully creamy soup, just puree all of your soup in batches in the blender
  • Now add your heavy cream and mix well.
  • Taste for seasoning and add any salt or pepper that you need.
  • Serve immediately with grilled cheese, homemade croutons or crusty bread. Garnish with fresh basil
  • Enjoy!