Go Back
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 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 2 people
Calories 300 kcal


  • 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
  • ΒΌ 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.
Keyword basil, soup, tomato