Remember that red-and-white can from childhood? This isn’t it – and honestly, you won’t miss it. This homemade version is everything a tomato soup should be: rich, silky, and deeply satisfying. There’s a subtle texture that feels substantial, and a flavor so well-balanced you’ll wonder why you ever settled for store-bought.
The magic? A touch of baking soda and a whisper of sugar work together to gently tame the tomatoes’ natural sharpness, letting their sweet, sun-kissed essence shine through without any bitter edge. It’s comfort food elevated – simple enough for a weeknight, special enough to serve to guests. Pair it with a grilled cheese and you’ve got perfection in a bowl.
Ingredients
For the Aromatics:
- 70 g (5 tbsp) unsalted butter
- 15 ml (1 tbsp) vegetable oil
- 150 g (1 cup) chopped onions (about 2 small)
For the Tomato Base:
- 800 g (28 oz can) tomato purée or crushed tomatoes
- ½ tsp dried basil
- ¼ tsp dried thyme
- A few generous grinds of black pepper
For the Thickening:
- 500 ml (2 cups) chicken broth
- 25 g (3 tbsp) all-purpose flour
For the Finishing Touch:
- ¼ tsp baking soda
- 360 ml (1½ cups) evaporated milk
- 20–40 g (1 to 3 tbsp) granulated sugar (to your taste)
- ½ tsp fine salt
Method
1. Sauté the onions
Warm the butter and oil together in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook until they become soft, translucent, and lightly golden – roughly 10 minutes. Give them a stir from time to time.
2. Build the tomato base
Stir in the tomato purée along with the basil, thyme, and black pepper. Bring everything to a gentle bubble and let it cook for 10 minutes, allowing the herbs to infuse their warmth into the tomatoes.
3. Create a smooth thickener
In a separate small bowl, whisk the flour into the chicken broth until completely smooth with no lumps. Pour this mixture into the soup while stirring constantly – this prevents any floury clumps from forming.
4. Simmer and develop flavor
Cover the pot, lower the heat, and let the soup cook gently for 25 minutes. Stir occasionally to prevent sticking.
5. Blend if needed
If you used crushed or diced tomatoes, purée the soup now using an immersion blender, regular blender, or food processor until smooth. If you started with tomato purée, you can skip this step – the onion bits will give the soup a pleasant bit of texture.
6. Finish with creamy goodness
Return the soup to the stove over low-to-medium heat. Stir in the baking soda – the mixture will foam up briefly, so make sure your pot has room! Then add the sugar, evaporated milk, and salt. Warm everything to a bare simmer, stirring constantly, until heated through.
7. Serve and enjoy
Ladle into bowls and savor each spoonful. Don’t forget the grilled cheese!
Smart Tips
- Taming acidity: The baking soda is your friend – it neutralizes tomato sharpness without changing the flavor. The sugar is adjustable, so start with 1 tablespoon and add more until it tastes just right to you.
- Blending safety: If using a regular blender, work in batches and never fill more than halfway – hot liquids expand and can cause messy, painful accidents.
- Richer version: Swap evaporated milk for heavy cream for an extra-indulgent treat.
- Storage: Keeps in the fridge for 4–5 days. Reheat gently – boiling can cause the milk to separate.
- Freezing tip: Freeze the soup without the milk, then stir it in when reheating for the best texture.
Enjoy your creamy, comforting bowl of tomato soup! 🍅🥣✨