This Tomato Soup is a game-changer, it's the kind of soul warming, comforting food that'll make you want to ditch the canned stuff forever.

With just a handful of simple, fresh ingredients, you can whip up this tomato soup masterpiece in no time. No fancy techniques or special equipment are required.

Whether you're looking for a quick lunch, a satisfying dinner, or just a warm pick-me-up on a chilly day, this simple homemade tomato soup is about to become your new go-to.

Why You Will Love This Tomato Soup

Here's why you'll adore this recipe:

It uses fresh, simple ingredients: Using fresh tomatoes when in season can further elevate the flavor. The simplicity allows the natural flavors of the tomatoes to shine.

It has a rich, velvety texture Despite having no cream or dairy, the soup achieves a luxuriously smooth and creamy texture simply by pureeing the cooked tomatoes and onions.

It's packed with nutrition: Tomatoes are an excellent source of vitamins, antioxidants like lycopene, and other beneficial nutrients. The soup allows you to enjoy the health benefits of tomatoes in a comforting, delicious way.

Comforting flavors: While elevating the classic tomato soup concept, this recipe still captures that familiar, nostalgic flavor that makes it such a beloved comfort food the warm, savory taste pairs perfectly with grilled cheese.

INGREDIENTS

Here’s what you need for this irresistible dish:

Unsalted Butter: Used as the fat base to sauté the aromatics and provide richness to the soup.
Onions: Provide aromatic flavor and natural sweetness when sautéed. The amount can be adjusted based on how tangy the tomatoes are.
Garlic: Adds depth of flavor and aroma to the soup base.
Canned Crushed Tomatoes: The star ingredient, providing the tomato flavor. San Marzano variety is preferred for its sweetness and low acidity.
Chicken or Vegetable Stock/Broth: The liquid base that the soup is built upon, adding savory notes.
Fresh Basil: Contributes bright, herbal notes that complement the tomatoes beautifully.
Sugar: A small amount balances the acidity of the tomatoes and enhances their natural sweetness.
Heavy Cream or Milk: Added at the end to create a rich, velvety texture. Can use alternatives like coconut milk.
Parmesan Cheese: Grated parmesan stirred in or used as a garnish adds a savory, umami depth of flavor.
Salt and Pepper: Essential for seasoning and balancing the flavors in the soup.

How To Make Tomato Soup

Making this dish couldn’t be easier:

Sauté the Aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped yellow onions and cook for 10-12 minutes, stirring occasionally, until they become soft and lightly golden. Toss in the minced garlic and sauté for an additional minute, allowing the aroma to bloom.
Add the Tomatoes and Stock: Pour in the crushed tomatoes with their juices (preferably San Marzano for their sweetness), chicken or vegetable stock, chopped fresh basil, granulated sugar, and black pepper. Give everything a good stir to combine.
Simmer and Blend: Bring the mixture to a gentle boil, then reduce the heat to low, partially cover the pot with a lid, and let it simmer for 10 minutes. For a smooth, velvety texture, use an immersion blender to purée the soup directly in the pot until your desired consistency is achieved. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, being careful not to overfill the blender with hot liquid.
Enrich and Season: Once blended, return the soup to the pot over medium heat. Stir in the heavy whipping cream and freshly grated Parmesan cheese, allowing them to melt and incorporate seamlessly. Taste and adjust the seasoning with salt, pepper, or additional sugar if needed to balance the acidity.
Serve and Garnish: Ladle the hot, creamy tomato soup into bowls and garnish with extra-grated Parmesan cheese and chopped fresh basil. Serve alongside crusty bread or grilled cheese sandwiches for a comforting and satisfying meal.

Tips For The Best Homemade Tomato Soup Recipe

With these top tips, you'll be serving up a mouthwatering masterpiece

Use high-quality canned tomatoes, like San Marzano, for their superior flavor and texture. Fresh tomatoes can be substituted when in season.
Roast the tomatoes and garlic before adding them to the soup for an extra depth of flavor. Roasting brings out their natural sweetness and adds a subtle smoky note.
Infuse the soup with aromatic herbs like thyme, oregano, or rosemary by tying them together with kitchen string and simmering them in the broth.
If the soup seems too acidic, balance it out with a pinch of baking soda or a touch of honey or brown sugar.
Garnish with croutons, crispy bacon bits, or a swirl of cream for added texture and visual appeal.
Let the soup cool slightly before blending to avoid splattering and for easier handling.

How To Store

Follow these steps to store leftover tomato soup so you can enjoy it again!

Storing: Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let the soup cool completely before transferring it to the container.

Freezing: Allow the soup to cool completely. Transfer the soup to freezer-safe containers or resealable plastic bags, leaving about an inch of headspace to allow for expansion. Freeze for up to 3 months.

Reheating: Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat in 1-minute intervals, stirring between each interval, until the soup is hot.

Tomato Soup

Here's our favorite creamy tomato soup recipe. With the addition of Parmesan and heavy cream, it becomes incredibly satisfying and balances out the acidity perfectly. Plus, it's a quick and easy 30-minute soup that stores well in the fridge. We adore pairing this Tomato Basil Soup with Grilled Cheese Sandwiches.

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5 from 1 vote

Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish, Soup

Cuisine American

Servings

Ingredients

2.8 oz 80g unsalted butter
1 large yellow onion finely chopped (around 2 ¼ cups or 280g)
5-6 garlic cloves minced (around 1 ¼ tablespoon or 11g)
49 oz 1.4kg crushed tomatoes with juice, preferably San Marzano variety
1 ¼ cups 295ml chicken stock
¼ cup 8g fresh basil, chopped, plus more for garnish
1 tablespoon 12g granulated sugar, or to taste
½ teaspoon 1.5g black pepper, or to taste
⅓ cup 80ml heavy whipping cream, or more to taste
¼ cup 25g freshly grated Parmesan cheese, plus more for serving

Instructions

In a large non-reactive pot or enameled Dutch oven, melt the butter over medium heat. Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and sauté for 1 minute more, until fragrant.
Pour in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, partially cover the pot with a lid, and simmer for 10 minutes.
For a chunky soup, you can leave it as is. For a smooth, creamy texture, use an immersion blender to purée the soup directly in the pot until the desired consistency is reached.
Alternatively, transfer the soup in batches to a blender and blend until smooth, being careful not to overfill the blender with hot liquid. Pulse a few times initially before blending continuously. Return the puréed soup to the pot and heat over medium.
Stir in the heavy whipping cream and grated Parmesan cheese. Return the soup to a gentle simmer. Taste and adjust seasoning with salt, pepper, or additional sugar if needed to balance acidity. Remove from heat.
Ladle the hot soup into bowls and garnish with extra Parmesan cheese and chopped fresh basil.

Notes

For a tangier or more acidic crushed tomato variety, you may need to add more heavy cream and sugar to balance the flavors.
Serve with crusty bread or grilled cheese sandwiches for a heartier meal.
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

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Frequently Asked Questions

Can I use fresh tomatoes instead of canned ones?

While you can use fresh tomatoes, canned crushed tomatoes provide a consistent texture and flavor. If using fresh, you'll need to peel, seed, and crush them first.

Can I substitute the cream for something else?

You can use full-fat coconut milk or cashew cream for a dairy-free version. Greek yogurt or half-and-half also works well.

How can I make this soup vegan?

Omit the Parmesan cheese and use vegetable stock instead of chicken stock. Substitute the cream with a dairy-free alternative like coconut milk.