Homemade Tomato Soup Recipe That Actually is Extra Umami 🍅

The first day I ever found myself making this tomato soup recipe was actually when I found out it was even a thing. This was about 7 years ago. But before I get deep into the story and how each ingredient gives what flavor, and everything you need to know to make the perfect tomato soup, you can scroll to the end or click the button below to go straight to the recipe.

Jump to the recipe

This homemade tomato soup recipe is homemade, cozy, and extra savory (umami on purpose). It uses tomatoes, onion, garlic, butter, heavy cream, and my secret weapon, shiitake mushrooms. Biggest tip, do not rush the simmer, 45 minutes is the minimum if you want real flavor.

Why did I start making tomato soup in the first place?

Where was I? Oh yes, I remember the 7 years ago… so... haha, my husband asked me to make grilled cheese and tomato soup (btw the grilled cheese recipe is coming soon so subscribe here to be updated) and I was just sooo confused. As Venezuelan, first I never had grilled cheese, and second I never imagined that tomato soup was even a real thing.

When we went to buy the ingredients, he grabbed the canned tomato soup. Let me repeat myself, THE CANNED TOMATO SOUP!!!! and I just couldn’t accept that. I love seeing what ingredients are in my food and being in charge of my flavor, so I decided to search on my phone for any tomato soup recipe and buy the ingredients. Yes, it’s more expensive than the $2 can, but trust me when I tell you the flavor is another level, and of course it’s homemade.

This is super easy to make. Basically you need tomatoes, because… we… ehmm… anyway tomatoes, onion, butter, and if you feel crazy add heavy cream. But we know here we are not that basic, and over the years I’ve perfected this recipe, so take note babe because we are about to upgrade this B… soup… sorry I got a little too excited.

What do I use for this homemade tomato soup recipe?

• Tomatoes of course (soon we are going to talk about the best tomatoes you can use so don’t miss that part)
  

• Onion
  

• Garlic (to me garlic goes on every single dish, keep it in mind, you must always have it in your kitchen no matter what if you are planning to follow my recipes)
  

• Limes (just to add some depth, we will talk about it later)
  

• Condiments like salt, pepper, MSG, and cayenne pepper (these last 2 are optional, depends if you want a super amazing dish or a normal boring dish)
  

• Butter and heavy cream
  

• And my super secret (not super secret now lol) ingredient, shiitake mushrooms. This mixed with the tomato increases the umami x1000000 I swear, and sorry for being repetitive but I will explain this later, don’t worry.
  

How long should tomato soup cook for real flavor?

And before we talk about the ingredients per se, let’s talk about timing because that right there is EVERYTHING. I promise once you understand this, your cooking for everything will change.

In soups and creams or bisques like this one, the difference between great, fabulous, exquisite, and just normal and boring is the time you leave it on the heat. Let me explain myself, this is science. In certain foods we need the protein chain to break and release glutamate amino acids that make you feel actual pleasure when eating. That’s the umami flavor everybody talks about and guess what, that’s what’s in the MSG (MonoSodium Glutamate). If you want to slow cook your soup for 24 hrs, do it. Don’t be scared, the longer the better.

For this recipe, 45 minutes would be my minimum. You can rush it and do it in 20 minutes but I promise you, you will be missing about 90% of the flavor just for being impatient. Also this is cozy cooking, don’t rush it, enjoy it, I promise it’s worth it.

What tomatoes are the best for tomato soup?

Ay baby, I’m going to hold your hand, my hand, and your mama’s hand if necessary because the reality is the best tomatoes are going to be the ones you grow, or the ones you get from a local small farm. The reason is because supermarket tomatoes are often harvested green and ripened artificially. The problem is when you harvest them green, there’s no way they get as sweet as if the plant ripened them and added the sugars the tomato needs, and because of that you lose a big chunk of flavor (and yes, less flavor means less umami).

Now what if I can’t do all that? I get it, again, that’s me too. I have to get them from the store for convenience, especially if my garden is giving nothing. Look for the biggest Roma tomatoes. In my opinion they have the most concentrated flavor. I know the round tomatoes or vine-ripened sound tempting because they are huge and cute and seem natural, but trust me, they are full of water. In this case, big doesn’t mean better.

How about canned tomatoes?

This I’m going to leave in your hands, because I have never ever purchased them, but I’ve done some research, so you can or can’t listen to me on this one. From what I know, canned tomatoes are harvested at their best moment, the ripe red moment, which is a huge plus. The thing is, nothing natural that is ripe should last years in a container, so they add things to keep them firm, and from what I’ve read, that can change the flavor. Again, this is up to you my love.

And tomato paste?

Yes, I will never say no to that. Just make sure when you buy it, it says in the ingredients tomatoes and nothing else. I use tomato paste to enhance the flavor since it’s rich in glutamate, but all you need is about 1 tbsp per 5 to 6 tomatoes.

Why use onions in tomato soup?

It’s not the same eating raw onion than cooking it, and try this with me if you want. Go take a bite of an onion, it will have a really strong smell. When the cells in the raw onion break they release compounds that contain sulfur, and that’s what makes you cry.

So when you heat them up, yes you lose crunch, but you incorporate sugars due to the Maillard reaction. The onion goes from sulfuric mean crunchy veggie to sweet, and it also balances the sourness from the tomato.

Why should (MUST) I add garlic to my tomato soup?

Same with the onion, they contain allicin and that’s what makes them have that spicy burning feeling when eating raw. But after heat, that allicin gets destroyed and you can enjoy the fragrance without the burning. It turns sweet, adds so much flavor and texture, I promise don’t skip it. And yes I know people are always scared about mouth smelling like garlic, babe unless you’re eating raw garlic, this is not the problem.

Is lime optional in tomato soup?

Yes, same with the MSG, this is optional. But let me tell you something, the limes add so much depth to the dish that when you understand how to properly use limes you won’t want to skip them ever again.

Where I want to come with this is adding some lime will increase that depth, that feeling that even after you’re done eating, you are still tasting something there. The best way you can taste it is make your soup without it, try it, drink some water, then add some lime and try it again. Game changer, especially if you add cayenne pepper and MSG.

Will cayenne pepper make my tomato soup spicy?

Yes and no, it depends. I can’t handle spicy but I don’t know what I would do without cayenne pepper. I will cry I guess because my trick is I put about 0.0001% of it in my soup.

I’m telling you, get one of those micro scoops, the 1/32 teaspoon. I know it sounds dramatic but trust me, you don’t need much to get that “idk what it is” feeling in your mouth. Add one micro scoop at a time until you find your limit.

Is MSG dangerous, can I use it in my tomato soup?

From what I’ve learned, MSG is safe to eat. We’ve been consuming it basically since we were born, it’s in breastmilk even, you can’t escape from it, so let’s use it in our favor. The best way to know how to cook with it is testing it the same way we are doing it with cayenne. I usually start with a small amount, taste, then adjust.

Why use shiitake mushrooms for tomato soup?

To be honest this was my personal decision, idk if I am right on this one but I personally taste some notes of bacon on it, and all the extra umami (notice how this recipe is all about umami lol). Don’t be afraid of it. I might abuse shiitake mushrooms a little bit but omg the flavor they add to broths and bisques is unmatched.

How do I make tomato soup, step by step?

Now you know the basics. This is a recipe you can do when you don’t know what to cook. All you need is tomatoes and the rest is up to you. I’m just giving you a guide of what I do.

It’s so easy. All you have to do is put the ingredients (chopped in half is totally ok) in a covered pot. If you have a Dutch oven, USE IT! I promise the process will be faster.

Step 1, get the veggies golden first

I personally put my tomatoes and all my veggies in there with some oil and salt. I cover it and leave it on medium-high to crisp and gold the veggies, that’s why we use oil. I wouldn’t use butter yet because it can burn, I do that later. Instead use ghee because it has a higher smoke point.

Anyway, if you want to learn about what oils to use just go here.

Step 2, butter and water

Once your veggies are golden (this is going to take 5 to 10 minutes depending on how many you use, make sure not to burn them), you can add the butter, let it melt, then add some water.

Step 3, blend it

After that you can use an immersion blender (hand blender) or a regular blender. I personally prefer using a blender, but I know not everybody has one. If you do have the opportunity to buy it, it makes the difference between a super creamy bisque and an average one. If you need to add more water, you can, because it will evaporate when you continue cooking.

Step 4, simmer and season

Once everything is well blended, set your pot or Dutch oven to medium, or low if you are willing to do a long cook. Cook until it thickens. This will take about 15 to 20 minutes for quick cooking, and if you want to do even 3 hours for slow cooking it’s fine. Just keep checking it’s not drying out.

I recommend adding the salt and condiments like MSG at this point because you can taste and decide if you need more salt, more MSG, or a tiny bit of cayenne pepper. Then add some lime. You honestly don’t need much, half a lime is fine.

Step 5, finish with cream

Once it’s ready add your heavy cream, taste again, and if you feel it needs something, trust me, add a little bit of salt and keep tasting. This is about cooking with love, not rushing and following exactly a recipe.

So now let’s move to the actual recipe now that you know the basics.

Extra Umami Tomato Soup (Recipe)

Index

• Ingredients

• Step by step

• Tips

• FAQ

Total time

• Total time: 50 minutes

• Prep time: 10 minutes

• Cook time: 40 minutes

Ingredients

• 1 lb Roma tomatoes (or home grown tomatoes)

• 1 big yellow onion

• 1 head garlic (about 10 cloves)

• 1 lime

• 1 tbsp salt

• pepper (to taste)

• 1 cup heavy cream

• water (as needed)

• 1 tsp cayenne pepper (you will not use all of it if you want mild)

• 1 tbsp MSG (optional, to taste)

• 1 bar butter

• oil of your preference, I use ghee (or olive oil or avocado oil)

• 1/2 lb shiitake mushrooms (use more if you want, this is just a reference)

Step by step (super easy)

1. Wash and prep everything
   

   Wash the tomatoes. Peel the onion and the garlic. Wipe the shiitake mushrooms with a damp paper towel.Cut the tomatoes, onion, mushrooms, and garlic into big chunks. Big chunks are totally fine.
   

   

2. Heat the pot and add oil Put a big pot or a Dutch oven on the stove. Turn the heat to medium-high.Add 1 to 2 tablespoons of oil. I like ghee, but olive oil or avocado oil works.
   

   

3. Cook the veggies until golden Add your tomatoes, onion, garlic, and shiitake mushrooms to the pot. Sprinkle in a little salt. Cover the pot and cook 5 to 10 minutes, opening it once or twice to stir so it does not burn.You want the veggies to look a little golden and softened.
   

   

4. Add butter, then add water Add the full bar of butter and let it melt.Pour in water, start with 1 to 2 cups, just enough so blending will be easy.
   

   

5. Blend it smooth Turn the heat off for a minute.Blend the soup until smooth using: an immersion blender right in the pot, or a regular blender (blend in batches, be careful because hot soup steams)
   

   

6. Simmer to build flavor Turn the heat back on to medium-low. Let it simmer gently for a minimum of 20 minutes (this is where the flavor gets good). Stir every 5 to 10 minutes so it does not stick.
   

   

7. Season slowly, taste as you go Now add:

   1 tbsp salt (or add slowly and taste, salt is personal) pepper, up to 1 tbsp MSG (optional, start small, taste, then add more if you want), cayenne pepper (for mild, start with a tiny pinch, like 1/32 teaspoon if you have micro scoops)
   

   

8. Add lime for depth Squeeze in half a lime. Stir, taste, and add the rest only if you want.
   

   

9. Finish with heavy cream Turn the heat to low. Add 1 cup heavy cream. Stir and let it warm for 2 to 3 minutes. Taste again. If it feels like it needs something, add a little more salt.
   

   

10. Serve Serve warm. If you are doing grilled cheese, yes, you are doing life correctly.
    

    

Tips (quick, beginner-friendly)

• If the soup is too thick, add a splash of water and stir.

• If it is too thin, simmer longer with the lid off so it reduces.

• If it tastes flat, it usually needs a little more salt or a tiny bit more MSG.

• If you are scared of spice, use micro scoops for the cayenne pepper and start tiny.

FAQ

Can I make this tomato soup recipe without MSG? Yes. Skip the MSG. It will still be good, MSG just boosts the savory flavor.

Can I make it without heavy cream? Yes. Skip the heavy cream for a lighter soup. It will be less “bisque-y” but still cozy.

What if I do not have a blender? An immersion blender is the easiest. If you have neither, you can mash it as smooth as you can, it will just be more rustic.

How do I keep it mild with cayenne pepper? Start with the smallest amount possible, like 1/32 teaspoon using micro scoops, then taste.

Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. The flavor will still be good, and it can be more consistent.

How do I store leftovers? Let it cool, then store in the fridge in an airtight container. Reheat slowly on the stove, add a splash of water if it thickened.

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If you make this, tell me, did you go full umami with the shiitake mushrooms and MSG, or did you keep it classic?

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