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+ servings

The Best Tomato Soup

Liza Graves
If you are watching your calories, the additional cup of heavy cream does add 800 calories, but as this is for 6 servings, each serving will have 208 calories, even with the cream!
5 from 1 vote
Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Servings 6 servings


  • 3 28oz cans of San Marzano style tomatoes
  • 2 leeks, sliced to where the leeks become a medium green (About 1/2 the leek).
  • 1/2 cup of chopped dill OR 1/2 cup fresh chopped basil
  • 1 cup heavy cream
  • salt and pepper to taste
  • water


  • Dump all three cans into a large stockpot. Then, crush tomatoes by hand into large, chunky pieces. Next, wash hands and then chop up the leeks. I like to slice them into thin pieces, which are naturally in the shape of circles. Then, I slice them in half. Add leeks to the hand-crushed tomatoes.
  • Turn burner on medium-high to heat tomatoes and leeks to a boil. Once at a boil, turn down to medium, for a slow boil, for 20 minutes.
  • Ten minutes into cooking, add basil or dill.
  • Once cooked. Add once cup of heavy cream.
  • *Then, if you have an immersion blender, use it for about 3-4 seconds on the soup. If you don't, add half the soup to a blender (or all of the soup if you don't want any large chunks) and pulse a few times.
  • Add pepper to taste. If salt is needed, add salt to taste.
  • *Any type of blending is purely optional. If you like a chucky soup, you may not want to blend. Also, additions to consider include roasted garlic and 1 tablespoon of honey. I prefer the soup without either, but I do sometimes make it with honey and sometimes with roasted garlic to change it up.
  • If you want the soup a little more runny, add 1/2 cup of water. As you warm it up the next day (of course it's better, like all soups, the next day!) you will definitely want to add water.
  • Serve with a grilled cheese sandwich or on its own.
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