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Tomato Soup Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings


  • 2 tablespoons olive oil virgin
  • 1 tablespoon butter
  • 1 large white onion chopped finely
  • 3 cloves garlic finely chopped
  • 3 cups chicken stock
  • 28 oz whole peeled plum tomatoes with juice
  • sugar to taste
  • red wine vinegar to taste
  • 2 sprigs fresh thyme or ½ teaspoon dried
  • salt & freshly ground pepper to taste
  • ½ cup heavy cream optional
  • 1 small jar roasted peppers


  • Start by heating a big soup pot over medium heat, add the butter and oil and then the chopped onion & garlic.
  • When the onions are soft, add the chicken stock, tomatoes, sugar, a little red wine vinegar, thyme and salt & pepper.
  • Raise the heat to medium-high and bring the soup to a simmer. Once at a simmer, lower the heat to low, cover the pot and cook for 45 minutes.
  • When the soup is done, remove the thyme twigs and puree the soup.
    You can use a blender or food processor. I like using my hand blender. It works great, is easy to clean and I don't have to lug the big pot over to the food processor and inevitably spill some soup on the counter.
  • I added the heavy cream and roasted peppers just before I pureed the soup but I guess you could add them 5 minutes before the soup is done.
    For me the peppers were a last minute addition that I wasn't planning from the start and it worked out great.
  • After pureeing the soup, let it cool down before serving. Taste and adjust seasonings with salt and pepper and serve.