Why mess with a good thing? Summer-ripe tomatoes and simple, humble ingredients make this a show-stopping soup that’s ready in minutes. Whether you’re craving a classic pairing with grilled cheese or just want a warm, creamy bowl of comfort, this Old Fashioned Tomato Soup is perfect for any occasion—and it’s also vegan and totally delicious.
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What I love most about this recipe is how effortless it is. With just a handful of fresh ingredients, you can whip up a flavorful dish without spending hours in the kitchen. It’s my go-to for cozy nights or quick lunches, and it never disappoints.
The secret is all in the tomatoes. I always choose the ripest ones I can find, whether they’re from the garden or the market. Combined with a few pantry staples, this soup turns into something rich, comforting, and so satisfying. Plus, the smell as it’s cooking? Absolutely mouthwatering!
History
Old-Fashioned Tomato Soup became a classic American favorite in the early 20th century, gaining popularity in the 1920s and 1930s when both homemade and canned versions found their way into kitchens everywhere. With simple ingredients like ripe tomatoes, butter, and onions, this soup was all about easy comfort. It became especially popular during the Great Depression, as its affordability made it a go-to meal. By the 1950s, it was often served with a grilled cheese sandwich, a combination that’s still loved today for its timeless and satisfying flavors.
Ingredients
- Olive oil
- Onion – Diced.
- Carrot – Diced.
- Garlic – Minced.
- Tomatoes – About 2 pounds of tomatoes.
- Vegetable broth
- Salt and pepper – To taste.
- Fresh basil – Optional garnish.
How To Make Old Fashioned Tomato Soup
Start by heating the oil in a heavy bottomed soup pot over medium heat. I like using an enameled Dutch oven because it heats evenly and keeps the vegetables from scorching.
Add the onions and carrots and cook until they soften and the onions turn translucent, about 5 to 7 minutes. A wooden spoon with a flat edge works great here to scrape the bottom of the pot and keep everything moving.
Stir in the garlic and cook for another minute, stirring constantly so it stays fragrant and does not burn.
Add the diced tomatoes and vegetable broth, then bring everything to a gentle simmer. I like using a pour spout measuring cup for the broth to keep things neat and mess free.
Let the soup simmer uncovered for about 20 minutes, or until the vegetables are very soft and the tomatoes have fully broken down. This is where all that comforting flavor develops.
Blend the soup until smooth and creamy. An immersion blender is my favorite tool for this since it lets you blend right in the pot, but a high powered blender works just fine if you do it in batches.
Season with salt and pepper to taste. If the soup feels a little thin, just let it simmer a bit longer until it reaches the consistency you love.
Garnish with fresh basil if you like, then ladle into bowls and serve warm. This soup is perfect with a grilled cheese or a hunk of crusty bread.
Best Tomatoes for Old Fashioned Tomato Soup
San Marzano tomatoes are my favorite for making tomato soup. They have the least water content and the most tomato flavor, which makes them ideal for this dish. If you can’t find fresh San Marzano tomatoes, opt for plum or Roma tomatoes that are super ripe. These varieties have a rich, concentrated flavor that’s perfect for soup.
Chef Jenn’s Tips
- Use a high-powered blender to achieve the creamiest texture possible.
- For extra richness, you can stir in a touch of cream at the end of the cooking time.
- This soup freezes perfectly, so make a big batch and store leftovers for easy meals.
- If your soup turns out a bit too watery or thin, simply let it simmer over low heat to evaporate some of the excess liquid.
Make It A Meal
This Old Fashioned Tomato Soup pairs beautifully with a gooey grilled cheese sandwich. For a lighter option, serve it with a fresh green salad and crusty bread for dipping. It’s also fantastic with roasted vegetables or a side of garlic bread for a heartier meal. Finish up with a spectacular piece of pumpkin fudge for dessert.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
Old Fashioned Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 6 cups tomatoes diced; about 2 pounds of tomatoes
- 4 cups vegetable broth
- salt and pepper to taste
- 1 tablespoon fresh basil optional garnish
Instructions
- Heat the oil in a heavy-bottomed soup pot over medium heat.
- Cook the onions and carrots in the oil until they are soft and the onions are translucent about 5-7 minutes.
- Add the garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in the diced tomatoes and vegetable broth, then bring the mixture to a simmer.
- Let it simmer, uncovered, for about 20 minutes, or until the vegetables are soft and the tomatoes have broken down.
- Blend the soup using an immersion blender or transfer it to a high-powered blender in batches. Blend until smooth and creamy.
- Season with salt and pepper to taste. Adjust the consistency by simmering longer if the soup is too thin.
- Garnish with fresh basil if desired.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Use a high-powered blender to achieve the creamiest texture possible.
- For extra richness, you can stir in a touch of cream at the end of the cooking time.
- This soup freezes perfectly, so make a big batch and store leftovers for easy meals.
- If your soup turns out a bit too watery or thin, simply let it simmer over low heat to evaporate some of the excess liquid.