Test Kitchen's Favorite Tomato Soup

Prep Time:
15 mins
Total Time:
45 mins
Makes about 4 1/2 cups

No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.


  • 2 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 medium onion, chopped (2 cups)

  • 3 cloves garlic, smashed and peeled

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unbleached all-purpose flour

  • 1 can (28 ounces) whole peeled tomatoes in juice

  • 2 cups low-sodium chicken or vegetable broth

  • 2 basil sprigs, plus more leaves, sliced if large, for serving


  1. Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.

  2. Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.

    tomato soup with basil
    Sidney Bensimon

Cook's Notes

Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.

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