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Close up top-down angle of vibrant orange-red homemade tomato soup showing soft chunks of cooked tomato and coarse black pepper.

The Ultimate Homemade Tomato Soup with Fresh Parsley & Olive Oil

A vibrant, creamy homemade tomato soup featuring tender chunks of cooked tomato, fresh chopped parsley, coarse black pepper, and a luxurious golden olive oil drizzle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp extra virgin olive oil Plus extra for the final garnish swirl
  • 1 medium yellow onion Finely diced
  • 4 cloves garlic Minced
  • 28 oz crushed tomatoes 1 can (800g)
  • 14.5 oz petite diced tomatoes 1 can (411g), undrained
  • 2 cups vegetable broth (480ml) low-sodium preferred
  • 0.5 cup heavy cream (120ml)
  • 1 tsp granulated sugar (5g) to balance acidity
  • 1 tsp coarse black pepper (5g) plus extra for garnish
  • 2 tbsp fresh parsley (8g) finely chopped, for garnish

Equipment

  • 1 White enamel cooking pot (Dutch Oven) Ensures even heat distribution and prevents scorching.
  • 1 Immersion blender Used briefly to refine texture while leaving soft chunks.

Method
 

Preparation and Simmering
  1. Place an enamel cooking pot over medium heat and add 2 tbsp (30ml) of olive oil. Add the diced yellow onion and sauté for 5-7 minutes until translucent and golden-brown. Add minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes, petite diced tomatoes (with juices), and vegetable broth. Stir well and bring to a gentle simmer.
  3. Add the sugar, salt to taste, and half the coarse black pepper. Reduce heat to low, cover slightly ajar, and simmer gently for 20 minutes to develop the flavors.
  4. Remove the pot from the heat. Slowly stir in the heavy cream until the soup turns a vibrant orange-red hue. Pulse exactly three times with an immersion blender if you desire a smoother base, keeping the soft chunks intact.
  5. Ladle the thick, textured soup into bowls. Garnish with a swirl of golden olive oil, a sprinkle of coarse black pepper, and finely chopped bright green fresh parsley leaves.

Notes

Tip 1: Do not boil the soup after adding the heavy cream to prevent curdling.
Tip 2: Add a pinch of baking soda if your canned tomatoes are overly acidic.