Tomato Soup

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Warm up with the ultimate comfort: this easy homemade tomato soup recipe transforms simple ingredients into a cozy, nourishing bowl of goodness.

bowl of tomato soup with grilled cheese

This tomato soup is my go-to during the chilly fall and winter months when fresh tomatoes are out of season. It’s a simple recipe, using canned tomatoes and everyday pantry staples. The soup gets its creamy texture from blending the tomatoes themselves—no heavy cream required. A little chef’s trick I use is adding a bit of sugar. This might seem unconventional, but it perfectly balances the natural acidity of the tomatoes.

For serving, garnish the soup with croutons, fresh basil, and a sprinkle of freshly grated Parmigiano-Reggiano. The croutons add a delightful crunch, and you can easily make them while the soup simmers. If you’re in the mood for something heartier, pair it with a grilled cheese sandwich—or for a fun twist, try grilled cheese croutons. This is one of my favorite soup recipes!

“This was a great recipe…enough like the tomato soup of my childhood to be comforting, but MUCH better and fresher!”

Fred Darche

What You’ll Need To Make Tomato Soup

tomato soup ingredients.
  • Olive Oil & Unsalted Butter: Used for sautéing onions, olive oil adds flavor while butter brings richness and adds body to the finished soup.
  • Onions and Garlic: These form the aromatic base of the soup.
  • All-Purpose Flour: It thickens the soup, adding a satisfying body.
  • Chicken Broth: This liquid base infuses the soup with a subtle, savory flavor. It’s fine to substitute vegetable broth if you prefer.
  • Canned Whole Peeled Tomatoes: These are the star of the dish, so seek out the best quality. San Marzano tomatoes are preferred for their sweet, less acidic taste and meaty texture.
  • Sugar: Added to balance the tomatoes’ acidity and enhance their natural sweetness.
  • Dried Thyme: Provides an earthy flavor that complements the soup.
  • Fresh Basil Leaves: Adds a fresh, aromatic touch, perfect for tomato-based dishes.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

In a large pot (nonreactive) or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.

how to make tomato soup

Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. 

cooking onions for tomato soup.

Stir in the flour and continue cooking and stirring for 1 to 2 minutes more.

adding flour to thicken the soup.

Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.

tomatoes and broth added to the pot.

Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.

simmering broth in pot.

Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.

blending the soup with an immersion blender.

Stir in remaining 3 tablespoons of butter.

stirring in the butter for richness.

Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmesan cheese.

bowl of tomato soup with grilled cheese

Frequently Asked Questions

Can tomato soup be frozen?

Yes! Tomato soup can be frozen in an airtight container for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

What is a nonreactive pot?

A nonreactive pot is made of a material that will not negatively react with acids, like tomatoes. Glass, stainless steel or enameled pots are all nonreactive. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.

Can I use fresh tomatoes instead of canned?

Yes, but it’s worth noting that canned tomatoes are not just a backup option — they’re a true kitchen superstar. Harvested at their peak of ripeness and canned within hours, they offer consistently high quality and flavor, especially when fresh tomatoes aren’t available.

To use fresh tomatoes, start by selecting perfectly ripe tomatoes, preferably plum tomatoes, as they have fewer seeds and less water content. Blanch the tomatoes them in boiling water for about 30 seconds, then transfer them to an ice water bath to make the skin easy to remove. Once peeled, they are ready to use. For this recipe, you will need approximately 12 to 14 plum tomatoes.

Video Tutorial

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Classic Tomato Soup

Warm up with the ultimate comfort: this easy homemade tomato soup recipe transforms simple ingredients into a cozy, nourishing bowl of goodness.

Servings: 10
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients

For the Soup

  • 4 tablespoons extra-virgin olive oil
  • 5 tablespoons unsalted butter, divided
  • 3 medium yellow onions, chopped (about 3½ cups)
  • 3 large garlic cloves, minced
  • ¼ cup all purpose flour
  • 6 cups chicken broth
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 tablespoons sugar
  • ½ teaspoon dried thyme
  • Salt
  • Freshly ground black pepper

For Serving (Optional)

  • Fresh chopped basil
  • Croutons
  • Freshly grated Parmigiano-Reggiano

Instructions

  1. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
  2. Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
  3. Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
  4. Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
  5. Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 212
  • Fat: 13 g
  • Saturated fat: 5 g
  • Carbohydrates: 19 g
  • Sugar: 10 g
  • Fiber: 4 g
  • Protein: 6 g
  • Sodium: 682 mg
  • Cholesterol: 20 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Always thought tomato soup came in a can. Never again. This was easy and way better than any I’ve had. Made a full recipe for just the two of us. Froze the leftovers in gallon baggies frozen on a cookie sheet. Served it with grilled cheese from your site. Another winner.
    It’s not quite like mother used to make.

    • — Craig Harper on March 12, 2024
    • Reply
  • Great recipe! I made it, took it to a gathering and hot lots of good comments for taste and quality. Also it was made without cream so that was a bonus for my dairy allergic friend. (He tolerates butter okay).

    • — Rhonda on February 24, 2024
    • Reply
  • This will change your perception of what you thought tomato soup was. So delicious and creamy.the addition of Parmesan really adds that extra kick. Kids loved it, will reheat with grilled cheese.

    • — Liliana on February 23, 2024
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  • This is the best tomato soup ever! I love all of your recipes!
    Thank you

    • — Luminarc on February 13, 2024
    • Reply
  • Outrageously good tomato soup recipe! You might be suspecting that all these 5 star reviews must be planted. Nope! This is really that good. You might consider doubling the dried thyme. We like it with more aromatic flavors. Just made it for lunch for the family who are all working from home today. It’s always met with mmmm’s!

    • — Deborah Carver on February 8, 2024
    • Reply
  • This is the BEST tomato soup ever! I love all of your recipes! I even froze some of the soup and it was still delicious once reheated. Thank you, Jen!

    • — Colette Dryden on February 3, 2024
    • Reply
  • I just made this for lunch and it was absolutely delicious! It was so easy to make it and it was warming and comforting, like a hug in a bowl. I was a bit hesitant about adding sugar, but I trust you! So I added the sugar and it wasn’t sweet at all. I served mine with some grated cheddar on top, and with the stale end of a french baguette cut into (lazy) croutons that softened beautifully in the soup. Another cracker, thanks, Jenn!

    • — Laura W on January 26, 2024
    • Reply
  • Excellent recipe. I like to add a splash of balsamic vinegar and a sprinkle of parmesan to my tomato soup.

    • — Linda S on January 25, 2024
    • Reply
    • What can I substitute ap flour for gluten-free?

      • — Cheryl T on September 26, 2024
      • Reply
      • Hi Cheryl, You can use gluten-free flour instead. Enjoy!

  • I made this soup last Saturday morning and found it delicious! I gave away several servings to friends and everyone thought it was fantastic. I liked that it has enough salt, but you can always add a little more to taste when it’s served.

    • — Christopher Shew on January 16, 2024
    • Reply
  • Fantastic easy recipe that produces fresh tasting, creamy soup without having to add cream or milk. Super yummy!

    • — Lucy on January 15, 2024
    • Reply

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