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The Ultimate Secret Ingredient Tomato Soup Recipe

The Ultimate Secret Ingredient Tomato Soup Recipe

This creamy tomato soup uses a small amount of baking soda to soften the tomatoes’ sharp acidity and create a mellow, balanced flavor. Whole canned tomatoes, aromatic vegetables, broth, and cream make this a simple but deeply satisfying dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Unsalted butter or olive oil
  • 1 about 1 1/2 cups Medium yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 2 28-ounce cans Whole peeled tomatoes with juices
  • 2 cups Low-sodium chicken or vegetable broth
Seasoning
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1/2 cup Heavy cream or whole milk
  • 1 teaspoon Granulated sugar, optional
  • 2 tablespoons Fresh basil, chopped, optional

Method
 

Step-by-Step
  1. Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not browned.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without taking on color.
  3. Add the whole peeled tomatoes and their juices, breaking the tomatoes apart with a spoon. Pour in the broth, then add the salt, black pepper, and optional sugar.
  4. Bring the soup to a gentle boil, then reduce the heat. Simmer uncovered for 20–25 minutes, stirring occasionally, until the tomatoes are tender and the flavors have developed.
  5. Stir in the baking soda. A little foaming is normal and shows that it is reacting with the tomatoes’ acidity; taste the soup and adjust the salt as needed.
  6. Blend the soup until smooth with an immersion blender, or carefully blend it in batches in a countertop blender. If using a countertop blender, allow steam to escape according to the blender manufacturer’s instructions.
  7. Stir in the cream and warm the soup gently for 2–3 minutes without boiling. Add the chopped basil just before serving, if desired.

Notes

Choose good-quality whole peeled tomatoes, preferably Italian or San Marzano-style tomatoes. Add the cream only after blending and keep the soup below a boil to help prevent curdling. For a dairy-free version, use olive oil and omit the cream or replace it with unsweetened plant milk.