True Vintage Slow-Simmered Tomato Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful tomato soup made from vine-ripened tomatoes, slow-simmered to evoke the 'true' taste of homemade comfort. This American-inspired soup recipe, ready in about 70 minutes, pairs ripe tomatoes, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs ripe tomatoes
• 1 medium yellow onion
• 1 medium carrot
• 3 cloves garlic
• 1 tsp dried thyme
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Core and dice 3 lbs ripe tomatoes, then finely chop 1 medium yellow onion and 1 medium carrot. Mince 3 garlic cloves.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Sauté onion, carrot, and garlic for 5 minutes until softened and aromatic.
3. Step 3: Add tomatoes and 1 tsp dried thyme to the pot, stirring to combine. Simmer uncovered for 30 minutes, stirring occasionally, until tomatoes are completely broken down and sauce has thickened.
4. Step 4: Stir in 2 cups chicken stock and 1 tsp sea salt, then simmer for 10 more minutes. Remove from heat and blend with an immersion blender until smooth. Return to low heat, stir in 1/2 cup heavy cream, and heat through without boiling until the soup is warm and slightly glossy.