Best Tomato Soup Recipe

Best Tomato Soup Recipe

How To Make Best Tomato Soup

Have a rich, creamy comfort meal with this tomato soup. It’s made with San Marzano tomatoes, basil, and Parmesan rind cooked in chicken broth.

Preparation: 15 minutes
Cooking: 50 minutes
Total: 1 hour 5 minutes



  • cupunsalted butter,cut into 5 pieces
  • cupsyellow onion,(2 medium), chopped
  • 2tbspgarlic,(6 cloves), minced
  • cupall-purpose flour
  • 4cupslow-sodium chicken broth
  • 28ozSan Marzano Tomatoes,(2 cans)
  • 3sprigsbasil,plus more chopped for serving if desired
  • 1parmesan rind,(4 inch)
  • 2tspgranulated sugar,or to taste
  • salt and freshly ground black pepper
  • heavy cream,for serving, optional


  1. Melt butter in a large pot (6-quart) over medium-high heat. Add onion and saute for about 10 minutes until slightly browned and caramelized.

  2. Reduce heat to medium, add garlic, and saute for 30 seconds. Add flour and cook, stirring constantly for 1 minute.

  3. While whisking slowly pour in chicken broth. Cook and whisk for about 1 minute until the flour has blended in.

  4. Add in tomatoes, basil, parmesan, and sugar, then season with salt and pepper to taste. Bring to a light simmer.

  5. Reduce heat to low, cover, and let simmer, stirring occasionally (Scrape along the bottom of the pot when stirring). Cook for about 25 to 30 minutes until tomatoes start to break down.

  6. Remove from heat. Remove basil sprigs and parmesan rind from soup then use an immersion blender to puree soup until smooth.

  7. Serve warm topping servings with a swirl of cream, if desired, and chopped basil.


  • Calories: 276.93kcal
  • Fat: 17.50g
  • Saturated Fat: 10.52g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 4.84g
  • Polyunsaturated Fat: 0.96g
  • Carbohydrates: 24.75g
  • Fiber: 3.75g
  • Sugar: 9.49g
  • Protein: 8.50g
  • Cholesterol: 47.39mg
  • Sodium: 997.27mg
  • Calcium: 122.17mg
  • Potassium: 642.63mg
  • Iron: 1.47mg
  • Vitamin A: 205.77µg
  • Vitamin C: 26.17mg
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