There's something almost magical about a great bowl of tomato soup. It’s a warm, velvety embrace on a chilly day, a nostalgic trip back to childhood lunches, yet it can feel entirely sophisticated and new.

This particular recipe, a favorite of home cook Elly, manages to be all those things at once. It’s incredibly simple, relying mostly on pantry staples, but the final result is anything but basic.

The flavor is deep and complex, a beautiful balance of sweet, tangy, and just a little bit spicy. And yes, it absolutely demands to be served alongside a perfectly crispy, gooey grilled cheese sandwich.

Why This Recipe Truly Works

So, what makes this version stand out in a sea of tomato soup recipes? It’s all about the clever little details. First, the use of both olive oil and butter creates a rich, foundational flavor that you just can't get from one fat alone.

Then, the addition of balsamic vinegar is a game-changer; it subtly heightens the natural sweetness of the tomatoes without being overpowering. Finally, the method of blending only part of the soup gives you the best of both worlds: a luxuriously creamy body with delightful, satisfying chunks throughout.

Ingredients Needed for the Recipe

Gathering these simple ingredients is your first step toward a fantastic meal. You likely have most of them waiting in your kitchen already, which is part of this recipe's charm.

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons unsalted butter (or more olive oil for dairy-free)
• 2 medium yellow onions, chopped
• 2 medium carrots, chopped
• 6 garlic cloves, chopped
• 2 tablespoons balsamic vinegar
• 2 (28-ounce) cans diced tomatoes
• 3 cups water or vegetable broth
• 1⅓ cups full-fat coconut milk or heavy cream, plus more for drizzling
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Fresh basil leaves, for garnish

How to make Tomato Soup Recipe?

Building Your Flavor Foundation

Begin by melting the butter with the olive oil in a large pot or Dutch oven over medium heat. This combination is your secret weapon, offering both richness and fruitiness.

Add your chopped onions, carrots, garlic, and that first pinch of salt. The salt is crucial here—it helps draw out the moisture and deepen the flavor. Let these aromatics soften and become fragrant, stirring occasionally; this should take about 8 minutes.

The Sweet and Tangy Twist

Once your veggies have softened and the onions look translucent, it's time for the balsamic vinegar. Pour it in and give everything a good stir, scraping up any little browned bits from the bottom of the pot.

That quick deglaze captures so much concentrated flavor. You'll notice the sharp vinegar scent mellow almost immediately as it hits the hot pot, promising a wonderful sweetness.

Simmering to Perfection

Now, add everything else: the canned tomatoes, your liquid of choice, the coconut milk or cream, thyme, red pepper flakes, salt, and a generous amount of black pepper. Bring it all to a lively simmer.

Then, reduce the heat and let it bubble away gently for 20 to 25 minutes. You’re waiting for the carrots to become completely tender, as this will ensure your soup blends smoothly and tastes sweet, not starchy.

Creating the Perfect Texture

Here’s the clever part that makes this soup special. Carefully scoop out about 4 cups of the chunky soup and set it aside in a bowl.

Transfer the remaining soup to a blender. Please be careful when blending hot liquids—only fill the blender halfway and hold the lid down firmly with a towel. Puree until it's completely smooth and velvety.

The Final Combine and Serve

Pour that beautifully smooth puree back into the pot with the reserved chunky soup. Stir it all together—this combination creates an incredible texture that’s both creamy and substantial.

Give it a final taste and adjust the seasoning. You might need another pinch of salt or a crack of pepper. Ladle into bowls and get ready for the grand finale: the garnishes.

The Art of the Garnish

Don’t you dare skip the garnishes! They add fresh flavor, contrasting texture, and a beautiful visual appeal that makes the meal feel restaurant-quality. A drizzle of the extra coconut milk or cream and a swirl of good olive oil are non-negotiable.

Then, finish it with a few grinds of fresh black pepper and a generous scattering of torn basil leaves. The basil adds a bright, aromatic pop that cuts through the soup’s richness perfectly.

Tips

For an ultra-silky texture, you can blend the entire soup, but you’ll lose that wonderful chunky contrast. If you're using an immersion blender, just pulse it a few times, leaving plenty of texture behind.

If the soup seems too thick for your liking after blending, simply stir in a little more water or broth until it reaches your perfect consistency. Remember, soups often thicken as they sit, so you may need to readjust with liquid when reheating leftovers.

Always, always taste and season at the very end. The flavors develop and change during cooking, so that final seasoning is what makes everything sing.

How to Store and Reheat Your Masterpiece

This soup is arguably even better the next day, as the flavors have more time to meld and deepen. Let it cool completely before transferring it to an airtight container; it will keep happily in the fridge for up to 4 days.

Reheating is a breeze. Gently warm it in a saucepan over medium-low heat, stirring occasionally. If it has thickened too much, just add a splash of water or broth to loosen it up.

Yes, you can freeze it! This soup freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before reheating it gently on the stove.

Beyond the Grilled Cheese: Pairing Ideas

While the classic grilled cheese is a match made in heaven, don't limit yourself! This versatile soup pairs wonderfully with so many other sides. A thick, crusty slice of no-knead bread for dipping is a simple and fantastic option.

For a lighter meal, serve it with a robust kale Caesar salad or a simple arugula salad with a lemony vinaigrette. The peppery, bitter greens provide a wonderful contrast to the sweet, creamy soup.

You can even turn it into a more substantial meal by adding a handful of cooked pasta, tortellini, or even white beans for a protein boost. It’s a wonderfully adaptable recipe.

A Note on Ingredient Substitutions

The beauty of this recipe is its flexibility. Out of vegetable broth? Water works perfectly fine here, allowing the pure taste of the tomatoes to shine. For a dairy-free version, simply stick with olive oil and use the full-fat coconut milk.

Don’t be afraid of the coconut milk—its richness is incredible and you truly won’t taste any overt coconut flavor. If you have fresh thyme, you can use that too; just triple the amount, using one tablespoon of fresh leaves.

And if you like a bit more heat, feel free to increase the red pepper flakes. It’s your soup, after all, so make it exactly how you love it.