Classic Tomato Soup
I never considered myself a tomato soup person. In fact, it was never something I would have chosen—until one rainy Friday evening when I decided to make a pot from scratch for my husband and me.
I was craving a meal that would warm us from the inside out: something comforting, simple to prepare, hearty enough to satisfy, and full of homemade flavor. As the soup simmered, filling the kitchen with the rich aroma of tomatoes, garlic, and herbs, I had a feeling this recipe might be something special.
The first spoonful proved me right. It was velvety, rich, and perfectly balanced—the kind of meal that makes you slow down, savor every bite, and forget about the rain outside.
To be sure it wasn't just us, I made a second batch for a family friend who happens to be a devoted tomato soup enthusiast. A few hours later, my phone buzzed with a text: “Delicious!!” followed by two enthusiastic thumbs up. That's when I knew this recipe was one worth sharing.
Whether you're already a lifelong tomato soup lover or, like me, need a recipe that changes your mind, I hope this bowl brings the same comfort to your table that it brought to ours.
For the ultimate comfort-food experience, serve it with a crispy, grilled cheese sandwich. There's simply no better pairing.
Ingredients
4 Tbsp. olive oil, divided
2 medium onions, chopped
1 tsp. sea salt (Himalayan)
4 Tbsp. tomato paste
2 large cans whole tomatoes (28 oz.)
4 Tbsp. olive oil, divided
2 tsp. brown sugar
1 – 15 oz. Great Northern beans, drained and rinsed
10 – 15 basil leaves
2 Tbsp. pepitas
Directions
1. Heat large stock pot over medium heat. Add 3 Tbsp. of olive oil. There should be a shimmer on the bottom of the pan. Add the onions and sauté until translucent about 5-7 minutes.
2. Add tomato paste and stirring to combine.
3. Stir in whole tomatoes and vegetable broth. Maintain a gentle simmer for 30 minutes.
4. Add Great Northern beans, 1 Tbsp. olive oil, and brown sugar. Stir to combine. With immersion blender, blend soup to desired consistency.
5. Taste and if necessary add a little more sugar (to cut the acidity), salt and pepper (1/4 to 1/2 tsp.)
6. Lastly, top with basil and sprinkle with pepitas.